Chocolate Crackles recipe
I haven’t eaten chocolate crackles for ages. There are two reasons for this. The first is that it’s been a long time since I’ve been 12 years old. The second is that one of the key ingredients doesn’t seem to exist in the States: Copha.
Like Violet Crumbles, Cherry Ripes, and Musk Sticks (my supplies of which have sadly all run out), it is one of those Australian things that I find myself missing. But the other day I happened across a Copha-substitute at Dittmer’s in Mountain View. That’s Dittmer’s Gourmet Meats & Wurst-Haus, which is better known for being a deli popular with ze local Germans. They sell Palmin, a German manufactured version of Copha which is essentially coconut fat (or Kokosfett, as the packaging says). It’s not cheap, but at least now I’ve managed to satisfy my cravings. Here’s the quick ‘n’ super-easy recipe:
Chocolate Crackles
Ingredients:
4 cups Rice Bubbles
1.5 cups icing sugar, sifted (powdered sugar, or confectioner’s sugar in America)
3 tablespoons cocoa
1 cup desiccated coconut (optional)
250g Copha (or Palmin)
1. Combine dry ingredients in a mixing bowl.
2. Melt Copha over low heat. Let cool slightly.
3. Pour liquified Copha onto dry ingredients and mix well.
4. Spoon into paper patty cases.
5. Chill until set.
Makes 24.
12:09am 
