Saturday, October 14, 2006

Crizizzle ma Nizzle



The second the Copha comes out, they all want to know one thing. When are the chocolate crackles coming? Not when is the coconut ice coming, or when is the whatever else you make with a solid block of coconut oil coming, they all want the chocolate crackles. I don't know why those of us without kids, or fetes to attend, don't make chocolate crackles more often. They get enough of a nostalgic reaction from the crowd, and there's just something about the combination of melted vegetable fat, icing sugar and dessicated coconut melting onto your hands that just makes you feel safe, happy, and like you want to smear it on the cat.

Do I even need to give you a recipe? Do I? It's on the Rice Bubble's box for - oh, fine. 4 cups Rice Bubbles, 1 1/2 of icing sugar, 1 of coconut, a block 'o Copha, and three tablespoons of cocoa. Stir together the dry stuff, melt the Copha to make the wet, and fork the lot together before spilling it into cupcake papers and fridging 'til solid.

Makes far too many. You won't even be able to give them away.

7 comments:

mskp said...

has anyone ever made these with coco pops?

*dies*

Rach said...

You know, I was wondering that when I was making them. I think it'd screw up the sugar ratio, but perhaps some crazy daredevil should go out there and make out some cheques their body can't cash.

mskp said...

WE ARE OBVIOUSLY GOING TO DO THIS WHILST WATCHING GILMORE GIRLS. CEASE THIS FRIVOLOUS STUDY CAPER IMMEDIATELY. okay, finish the bloody degree, i guess. but as soon as you're done...

Anonymous said...

I remember these as a kid, they were at every bake sale and kid's birthday party.
Oh the memories!

Anonymous said...

If I may add a suggestion? I've found that before you spoon into the papers you should wait a bit so that the copha starts to harden just a little and keep stirring the mixture while doing this. This eliminates that annoying choc-copha pool at the bottom of the papers that 1) is too rich too eat (for some), 2) is too hard to bite through, 3) drains choc away from rice bubbles.

Curaezipirid usually in internet said...

Yes, there is an art to it, having learned by trial and error from a generic brand box of puffed rice cereal, I can certainly verify that the nuances are multiple.

Also, chocolate crackles don't travel too well through the Australian postal system, even when well packed into a box with bubble wrap.

Which is sort of OK if you know how to turn them into a combination of a chinese fortune cookie and a Harry Potter theme child's party. (in a box that is)

I suspect that cocoa lowers the melting temperature of copha! The dessicated coconut seems to compensate, as does larger quantity of icing sugar.

Curaezipirid usually in internet said...

As for coco pops instead of cocoa powder: Fair Trade organic normally works wonders; whereas the coco pops are ridiculously expensive (except at Aldi) and the quality of cocoa on them is as bad as the chocolate tasted in China. Sort of jelly baby grade flavour.