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Sunday, 27 November 2011
Chocolate crackles and the copha conundrum
Fortunately I remember E arriving in Australia and learning to wear thongs or I wouldn't be nearly so sympathetic to her funny flippy floppy steps. I have worn thongs for so many years that I can't remember what it was like not to do so.
copha. It is described as a vegetable shortening. It is made of hydrogenated coconut oil and soya bean lecithin. It was once ubiquitous in Australian children's sweet treats but is less so today now that such fats are looked upon less favourably.
recipe that used melted chocolate instead of any oils. Having read that use of copha has declined because chocolate is more affordable, it made sense to try this alternative recipe. The darker chocolate crackles are the ones with melted chocolate.
Banana Cake and Gluten Free Brownies. Then I worried about how to take the food along to the fete. Why did I make a rectangular loaf when it is far easier to find plates to fit round cakes? Should I package up individual chocolate crackles? Was cling film enough to cover them? Did I have enough room to write the ingredients on my labels? NB These days all the ingredients need to be written down for cake sales. I was glad I found some freezer bags to cover the brownies after I dropped the plates covered with cling film. They remained on the plates but I thought it would be hard to carry them about at the fete.
Other recipes using rice bubbles:
From Green Gourmet Giraffe:
Mars Bar Slice
Pooh Bear Honey Slice
Corn and chive bubble pikelets - Kelloggs (Australia)
Almond butter rice crisp treats - Oh She Glows
Chewy rice bubbles bar (with condensed milk) - Taste.com
Strawberries and cream muesli bars - Taste.com
Two tone chocolate crispies - Chocolate Log Blog
Walnut surprises - Kitchen Maid
From the Kelloggs website
1 cup icing sugar
1 cup desiccated coconut
250g copha, chopped
3 tbsp cocoa
4 cups Rice Bubbles
Melt copha in a large heatproof mixing bowl in the microwave. It seemed to take ages compared to butter. Mine got so hot that I left the last few lumps to melt in the heat of the mixture rather than returning to the microwave. Gradually stir in icing sugar and cocoa. Now add the coconut and rice bubbles, stirring very gently until they are all covered. Spoon into patty pan papers and cool in the fridge. I think these are ok to keep at room temperature once firmed up but if you are keeping for quite some time, I would probably keep them in the fridge.
Geoff's chocolate crackles
From the Sydney Morning Herald on 18 August 2010
200g milk chocolate (I used melts)
100g dark chocolate (I used 50% cocoa)
3 cups Rice Bubbles
1 cup dessicated coconut
Melt melt chocolates in a large heatproof mixing bowl. Gently stir in rice bubbles and coconut. Spoon into patty pan papers and keep in the fridge to firm up. As with above chocolate crackles, can be kept out of the fridge unless being kept for more than a few days.
On the Stereo:
Bill Breathes: Phish