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?