Copha Vegetable Shortening
This classic ingredient is a well-know ingredient for many sweet treats such as the beloved chocolate crackle.
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Ingredients
Biscuit base
Chocolate Ganache
Crackle topping
Method
Biscuit base
- Grease and line with baking paper a 25cm x 16cm x 2 1/2cm (10in x 6in x 1in) baking tray. Make sure the paper has a 2cm over hang
- Melt Copha in microwave on high or in saucepan until fully melted. Using a food processor, crush biscuits until they resemble fine breadcrumbs
- Mix melted Copha and biscuit crumbs together. Then press biscuit mix into baking tray firmly, using the back of a spoon if necessary. Put in the fridge to set for 10 to 15 minutes
Chocolate Ganache
- Over medium heat, bring cream to the boil in a medium sized saucepan. Remove from heat, add chocolate and stir until well combined
- Set aside until cool and thick. Pour over biscuit base, return to fridge to set
Crackle topping
- Melt Copha in microwave on high. In a bowl combine cocoa bombs, sugar, coconut and cocoa. Add Copha to the mix and stir together
- Pour crackle topping over chocolate ganache. Spread in an even layer, return to the fridge
- To Serve: Once set, cut crackle slice into 16 to 20 squares
Tips & Hints:
- Crackle slices can be stored in an airtight container in the fridge for up to 4 days
Biscuit base
- Grease and line with baking paper a 25cm x 16cm x 2 1/2cm (10in x 6in x 1in) baking tray. Make sure the paper has a 2cm over hang
- Melt Copha in microwave on high or in saucepan until fully melted. Using a food processor, crush biscuits until they resemble fine breadcrumbs
- Mix melted Copha and biscuit crumbs together. Then press biscuit mix into baking tray firmly, using the back of a spoon if necessary. Put in the fridge to set for 10 to 15 minutes
Chocolate Ganache
- Over medium heat, bring cream to the boil in a medium sized saucepan. Remove from heat, add chocolate and stir until well combined
- Set aside until cool and thick. Pour over biscuit base, return to fridge to set
Crackle topping
- Melt Copha in microwave on high. In a bowl combine cocoa bombs, sugar, coconut and cocoa. Add Copha to the mix and stir together
- Pour crackle topping over chocolate ganache. Spread in an even layer, return to the fridge
- To Serve: Once set, cut crackle slice into 16 to 20 squares
Tips & Hints:
- Crackle slices can be stored in an airtight container in the fridge for up to 4 days
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Chocolate lover
Enjoyed very much - Never used the bombs cereal before made the texture really good. Will make again
+ 52 star only ratings in addition to the reviews above
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