Copha Vegetable Shortening
This classic ingredient is a well-know ingredient for many sweet treats such as the beloved chocolate crackle.
View product
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Caramilk Chocolate Crackle Base
Passionfruit Topping
Method
Caramilk Chocolate Crackle Base
- Line the base of a 34cm x 11.5cm x 3cm (base) fluted loose bottom tart tin with baking paper
- Place the Copha and half the chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Cool
- Combine the Rice Bubbles, coconut and remaining chocolate in a large bowl
- Pour Copha mixture into the Rice Bubbles and mix well until evenly coated. Press crackle mixture firmly into the base and up sides of prepared pan, using a glass with flat base and straight sides to help. Refrigerate until required
Passionfruit Topping
- Melt the Copha and chocolate in a saucepan over low heat until fully melted and combined. Cool to room temperature
- Place sweetened condensed milk, sour cream, passionfruit pulp and lemon juice in a large bowl and whisk to combine. Add the Copha chocolate mixture and whisk until smooth
- Pour mixture over the base and smooth the top. Place in the fridge to set for 4 hours or until firm
- Just before serving, spoon over extra passionfruit. Decorate with coconut flakes, slice and serve
Tips & Hints:
- This slice can be made 2 days in advance. Cover with cling film and refrigerate.
- This slice will keep in an airtight container for up to 2-3 days.
- You will need 3-4 passionfruit for this recipe. Alternatively, use canned passionfruit.
Caramilk Chocolate Crackle Base
- Line the base of a 34cm x 11.5cm x 3cm (base) fluted loose bottom tart tin with baking paper
- Place the Copha and half the chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Cool
- Combine the Rice Bubbles, coconut and remaining chocolate in a large bowl
- Pour Copha mixture into the Rice Bubbles and mix well until evenly coated. Press crackle mixture firmly into the base and up sides of prepared pan, using a glass with flat base and straight sides to help. Refrigerate until required
Passionfruit Topping
- Melt the Copha and chocolate in a saucepan over low heat until fully melted and combined. Cool to room temperature
- Place sweetened condensed milk, sour cream, passionfruit pulp and lemon juice in a large bowl and whisk to combine. Add the Copha chocolate mixture and whisk until smooth
- Pour mixture over the base and smooth the top. Place in the fridge to set for 4 hours or until firm
- Just before serving, spoon over extra passionfruit. Decorate with coconut flakes, slice and serve
Tips & Hints:
- This slice can be made 2 days in advance. Cover with cling film and refrigerate.
- This slice will keep in an airtight container for up to 2-3 days.
- You will need 3-4 passionfruit for this recipe. Alternatively, use canned passionfruit.
Ingredient spotlight
Featured ingredients in this recipe
Where to buy
Shop ingredients online
Community Experience
Feedback and Reviews
Real feedback from real users. Here’s what they have to say.
Leave a review
Leave a review →
Filter by
Sort by
54 star-only reviews.
Follow Copha for more recipes
Get alerts for new recipes, articles and special promotions.
