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Getting a delicious Cherry filling for Cherry Chocolate Bar

Hi I’m making a cherry coconut confection as a filling to dip it in milk chocolate to make a CHOCOLATE CHERRY BAR. I used cherry and coconut, I tried to keep my recipes as natural as possible.


I used maraschino cherries, desiccated coconut and icing sugar. I thought I will be needing some vegetable oil but no need since further grinding of the coconut release all its oil. I end up with a cherry coconut marzipan. I was expecting some difficulty on this recipe because cherry is a very tricky ingredient. I guess nothing beats the whole cherry.


Then I gave some to my best critics (family) and their comments where are following. They are really tough but that helps to only the best product goes to market.


-          I don’t know what it is

-          What is it

-          It is coconut or cherry

-          It has some chemical to it

-          It takes like medicine

-          This one was interesting. “If I bite a small piece it doesn’t even tastes, if I bite a small ball it has  flavor.

-          It leaves a dry taste in your throat

-          From one to ten , a 5

-          I leave some aside at is got dry and the cherry flavor got more tasty.


As you see, the comments where as expected from a cherry filling. My question is how do I improved this recipe and keep it stable for chocolate filling. I add some rum and improved flavor , the I cook it and improved texture. I was thinking on natural flavoring . Any suggestions?

Tags: Bars, Cherry

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