You can see from the photo below that I am still using my silicone moulds, the ragged bottoms are one of the reasons why I need to buy some hard plastic moulds – it is impossible to get a good clean scrape on silicone, as the more pressure you put on, the more they bend! I am travelling to the US shortly, and have already researched where to buy supplies – moulds are horrifically expensive here in Australia and because they are polycarbonate they will be very light and I can get a few in my luggage. My husband is bemused by the thought of taking time out from our touring holiday to go to a confectioner’s supply shop, but on the other hand, he never refuses to be my taste tester so…..
The cherry ripe is hubby’s favourite chocolate bar, so I tried to replicate the flavours. I didn’t add any red colouring to the mix (mainly because I ran out) but you don’t really need it, these are only a bite big, so who will see that your filling is creamy coloured instead of red? If you want, you can add it, do this after the other ingredients are mixed.
As previously, I won’t go into the tempering and moulding process, you can refer to the recipe for salted caramel chocolates, I will just give you the filling recipe. I used a dark chocolate for the shells, start with 200g and add more if you need to during the tempering.
Cherry & coconut filling:
100g red glace cherries;
1 tbsp dessicated coconut;
125g white chocolate.
Using a small blender, whizz the glace cherries and coconut together until the mixture is consistent. Place the cherry coconut mixture and chocolate (either buttons or small pieces) in a heatproof bowl or jug which is large enough to hold all of the ingredients. Heat the cream in a small saucepan until it is near the boiling point. Pour over the chocolate and mix until all the chocolate has melted. Allow to cool to room temperature and either use straight away or store in the fridge in an airtight container until required. This will keep for several weeks if the seal is good.