CHERRY RIPE CHOCOLATE

I SOFTEN THE "COCONUT FLAKE'S" FOR A SOFTER TEXTURE...... ALSO, THE FLAVOURING’S I USED, ARE GREAT FLAVOUR ENHANCER'S WHEN BAKING! THESE CAN BE FOUND IN ANY CAKE DECORATING STORE'S, SOME KITCHEN SHOPS. YOU CAN ALSO SHOP FOR THEM ON LINE. THE FLAVOURING'S IN THE SUPERMARKET ARE MUCH MILDER IN FLAVOUR!TO SOFTEN THE COCONUT.... (You will need a strainer)...Boil the jug. Measure out the coconut flakes, which ever way you prefer! Then add enough boiling water into a large heat proof bowl, so your strainer isn't touching the water. Place your strainer on top, then add the coconut flakes. Put two pieces of cling film, directly onto the coconut making sure, it's fully enclosed. Leave to sit 8 minute's. Then remove strainer, and spread coconut out into a large baking tray, and give it a good stirr to distribute the warmth. Leave to cool down (uncovered.) before adding to your TM bowl. Should take around 10 - 15 minute's.Line a 26 x17 baking tray with some baking paper, Leave some overhang for easy removable. Set aside..... I purchased the tin i used in Cole's supermarket.MICROWAVE BOTTOM CHOCOLATE LAYER.Mix both chocolate's together, and take out 130 gram's. (Set rest of the chocolate aside for later.) Melt the 130 gram's of chocolate in microwave, 40 second's on high. Stirr well to incorporate the chocolate. Place back in microwave, and melt in5 minute burst's,stirring vigoroulsy,in between, till smooth and no lumps appear.Pour chocolate into prepared tin, and spread evenly around, including the corner's. PLACE IN FRIDGE WHILE PREPARING THE FILLING!Once coconut has cooled down. Add to TM bowl and blitz 25 second's, speed 9. Add in condensed milk, flavouring's, along with the food colouring. Mix 10 second's, speed 8. Tip mixture out onto a sheet of baking paper, and use the paper to mould the filling into a ball or disk shape. Place another sheet of baking paper on top. Flatten down gently with your hand's, for easier rolling.Roll out roughly to the same size of the tin. Remove top baking paper. (keep paper aside for next step) Take chocolate layer from the fridge, and place upside down onto filling (CHOCOLATE SIDE ) Then press down with your hands, to adhere filling onto the chocolate. Trim away the outside edges. (keep trimming's) You may need them for the next step.Flip filling over, so it's showing on top. Fill in any gap's, by pressing, and moulding the filling into tin. (You may need to use some of the left over trimming's)Then place baking paper (that was set aside,) back on top. Using your hand, or small rolling pin, flatten filling evenly out. (Remove baking paper.)NO NEED TO REFRIGERATE!MICROWAVE TOP CHOCLATE LAYER.Place remaining chocolate in microwave, and melt 40 minute's on high. Stirr well, to incorporate the chocolate. Place back in microwave, and Melt 5 second bursts, stirring vigorously in between, till smooth, and no lumps appear.Then pour over filling, and evenly spread the chocolate around, including the corner's.Then using a fork, drag the prong's down the chocolate to form a patten similar to a cherry ripe.Place in fridge 4 -6 hours to set and firm up.Once set, trim and neaten the ends of the chocolate, (This just gives you a clean start when slicing it up.)Bite size piecesCherry Ripe Chocolate.Left over trimmings. These are great for desset topping's. Or add to ice icream!I use either colour in this colour recipe. Just depends on how I feel on the day.The Cherry and Rose flavouring's I used. These can be found in cake decorating stores. These are great flavour enhancers's when baking!Variation......"Bounty Bar Chocolate"