In a small pan, bring the coconut milk to the boil with the sugar and a pinch of salt. Pour the boiling milk over the white chocolate and whisk until completely smooth. But as chocolate fans get used to the latest changes what other sweet treats have we loved and then lost over the years? The Cabana was a milk chocolate bar found inside a blue wrapper where the inside of the sweet treat was filled with a coconut and caramel filling and chunks of cherry. The new Banjo came in two flavours, Roast Nut and Coconut, but ended up losing out to Twix in the two-finger chocolate-bar war. Terry’s Pyramint

The spiral chocolate bar - which took its name from the spiral like chocolate shape inside - was first launched in the north east of England by Cadbury in the 1980s. After proving to be exceptionally popular it was rolled out across the UK and became a firm favourite among chocolate fans. The Wagon Wheel the size of a manhole cover, the Fry’s Chocolate Cream with the different coloured fillings, the little bags of sugary coconut known as Spanish Gold? Does anyone remember another bar sadly no longer with us by the name of Banjo? With orange lettering and a sort of purple wrapper, Banjo was made by Mars. Perhaps, it can best be described as a cousin of Kit Kat – with a peanut layering. Rumba Bar Oh, and by the way, our new café, T&Cake, is opening next week up in Almondbury, so do pop along for a cup of tea and a bun. We’d be delighted to see you.A hazelnut in every bite.’ Did you find one in your bar of Topic? I can remember a tv advert with an ant like creature in showbiz dress dancing with top hat and cane. I can’t remember if there really was a hazelnut in the nougat and caramel bar or if it was a topic of conversation in our family. Marathon Bar The Banjo began life as a Kit Kat-style chocolate wafer bar that was only sold in London before reinventing itself as a nationwide product in the 1970s. Surely the chewy mint version of the Opal Fruit, the amazing Pacer, with its green stripes, sold really well?

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 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. They were lovely sweets, all sorts of fruity flavours, with a tongue-pleasing dimple on each side. I’m sure you all have your own particular favourite confection of yesteryear. The Wispa brand’s answer to the Aero Mint was discontinued in 2003 alongside the equally tasty caramel and biscuit Bite. Banjo One wonders why, when people eulogise so much about them, the companies saw fit to cease production on some of these much-loved treats.Often Neapolitans were set out, but occasionally one would find a bowl of Liquorice Allsorts or Dolly Mixtures. Modern comedians of a certain age still make fun of those other entertainers who ask “whatever happened to Spangles?” thinking it a lazy comedic shortcut. But I’m actually interested! What did happen to Spangles? 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.

Launched in 1997 Astros were made by Cadbury and were said to be designed as a rival to Nestle Smarties and Mars M&Ms. The candy coated chocolate with a biscuit centre was a firm favourite in the UK during the 90s before being discontinued. I was tasked with keeping these bowls filled for the card-players’ enjoyment, but I think rather more booze was consumed than anything else, leaving me to wander the tables, being charming and sweet whilst all the while pilfering vast amounts of delicious contraband.Melt the dark or milk chocolate in a bowl over gently simmering water and, using a skewer or small fork, gently dip the frozen bars into the chocolate, carefully shaking off the excess. Think of this as the Cabana’s resurrection, only this time the shroud left behind was made of baking parchment. Doing exactly what it says on the tin, the Terry’s Pyramint was a a chunky triangular-shaped chocolate filled with minty gloop. 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. The next day, cut the coconut into bars about 8cm by 3cm, press dried cherries all the way along the top, and set them on a tray lined with greaseproof paper. Freeze for a couple of hours to allow them to firm up.