Cabana Bar

My favourite bar was always the Cabana, lovely soft and sweet coconut with cherries mixed in surrounded by milk-chocolate – but they were discontinued in the nineties.

Think of this as the Cabana’s resurrection, only this time the shroud left behind was made of baking parchment.

Here’s the ingredients; some choc, coconut, glace cherries and golden syrup.

I started off with a lightly-buttered loaf-tin, lined it quite badly with baking parchment and poured in some of the melted chocolate to form a base.

I let this set then repeated four times to cover each of the sides – and yes, this was tedious but then I was left with a little chocolate coffin.

I heated up some syrup until it was more "liquidy", tipped in the coconut and cherries, stirred, semi-accidentally ate a fair bit of it which made me a bit sick then tipped the rest into the chocoffin.

I let this settle before melting my last batch of choc (and burning myself a little 🙁 ) to form the top/bottom of the bar. Then slammed it in the fridge for a couple of hours and prayed.

I slowly peeled off the "shroud" of paper to reveal a rather unholy sugar-bloom effect on my messianic chocolate saviour. Aesthetically disappointing but it doesn’t affect the taste.

Finally I cut this Christlike 1.5Kg eighties flashback baby (needing a very large and sharp knife by the way, this chap was both big, heavy and hard) to reveal it’s internal spiritual delights.

My tongue thanked me for recreating this lovely snack although I have no idea what to do with the remaining 85% of it that remains untouched – what’s that? 5,000 people in need of a quick snack, I might have just the thing!!

Cost breakdown;
2 x 400g choc @ £1.54 each = £3.08
1 x Glace cherries = £1.05
1 x Desiccated coconut = £0.60
1 x Golden Syrup = £0.65
Total = £5.38