Aussie dark chocolate crackles
Growing up in Australia in the 60s and 70s, I can’t remember a birthday party without chocolate crackles being served. We didn’t use the language of “sometimes food” back then, but mums everywhere kept an eye on how many you ate. And the tell‑tale chocolate ring around your mouth was hard to hide :) In developing today’s recipe, I shared a number of variations with groups of friends of all ages. Most commented on the strong feelings of nostalgia that took them straight back to their childhoods. The original chocolate crackles recipe was developed in the 1930s by the company that makes Copha®. That traditional version uses desiccated coconut and cocoa powder, rather than melted chocolate, and the recipe is still printed on the Copha® packet. It can be found here: link . Let’s call this the traditional recipe. Copha® is made with more than 99% coconut oil and less than 1% soy lecithin. It’s gluten free, contains no palm oil and remains stable at room temperature up to 36...
