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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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Chocolate Crackle Base
Red Velvet Flummery
Dark Chocolate Topping
Method
Chocolate Crackle Base
- Line the base and sides of a 5cm-deep, 20cm square cake tin with baking paper, allowing the paper to extend 3cm above the sides.
- Place the Copha and chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted.
- Add Rice bubbles, coconut and cocoa powder and mix well.
- Press crackle mixture into the prepared pan and flatten the top. Refrigerate until required.
Red Velvet Flummery
- Place jelly crystals into a heatproof bowl. Pour over boiling water and stir to dissolve. Add remaining cold water and refrigerate for 20-30 minutes, or until mixture is thick and syrupy.
- Use electric beaters to beat the cream on medium speed until soft peaks form. Reduce speed to low and gradually beat in jelly and cocoa powder.
- Increase speed to medium-high and beat until firm peaks just form.
- Fold in enough food colouring to tint to a bright red colour. Pour mixture over crackle base and smooth the top. Refrigerate for 2 hours or until firm.
Dark Chocolate Topping
- Just before serving, melt chocolate and Copha together in a heatproof bowl over a saucepan of simmering water. Stir until smooth and melted. Cool slightly before drizzling over the red velvet slice. Sprinkle over freeze-dried strawberries.
- Use a warm, sharp knife to cut into bars. Serve immediately.
Tips & Hints:
- Slice will keep for 2 days in a sealed container in the fridge. Decorate just before serving.
- Chocolate and Copha can be melted in the microwave. Place into a microwave-safe bowl and heat on HIGH for 1-2 minutes. Stir until melted and smooth.
Chocolate Crackle Base
- Line the base and sides of a 5cm-deep, 20cm square cake tin with baking paper, allowing the paper to extend 3cm above the sides.
- Place the Copha and chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted.
- Add Rice bubbles, coconut and cocoa powder and mix well.
- Press crackle mixture into the prepared pan and flatten the top. Refrigerate until required.
Red Velvet Flummery
- Place jelly crystals into a heatproof bowl. Pour over boiling water and stir to dissolve. Add remaining cold water and refrigerate for 20-30 minutes, or until mixture is thick and syrupy.
- Use electric beaters to beat the cream on medium speed until soft peaks form. Reduce speed to low and gradually beat in jelly and cocoa powder.
- Increase speed to medium-high and beat until firm peaks just form.
- Fold in enough food colouring to tint to a bright red colour. Pour mixture over crackle base and smooth the top. Refrigerate for 2 hours or until firm.
Dark Chocolate Topping
- Just before serving, melt chocolate and Copha together in a heatproof bowl over a saucepan of simmering water. Stir until smooth and melted. Cool slightly before drizzling over the red velvet slice. Sprinkle over freeze-dried strawberries.
- Use a warm, sharp knife to cut into bars. Serve immediately.
Tips & Hints:
- Slice will keep for 2 days in a sealed container in the fridge. Decorate just before serving.
- Chocolate and Copha can be melted in the microwave. Place into a microwave-safe bowl and heat on HIGH for 1-2 minutes. Stir until melted and smooth.
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Sigrid
Nice - A bit different to what I was expecting but it was fluffy and nice like flummery is supposed to be. I think I was expecting raspberry flavor but red velvet is probably the right description. I’ll make this again for a party. A little goes a long way and a bit of cream was good too.
Pamela
Ms - Easy and quick dessert that is fun to eat and enjoyed by both kids and adults. I liked that it wasn't overly sweet and that it's a very economical way to bring something FUN to eat to a party!
+ 31 star only ratings in addition to the reviews above
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