Chocolate Coconut Slice | Most Popular Recipe (2024)

FAQs

What can I use instead of copha? ›

What can I substitute for copha? Copha will always give you the best chocolate crackle crunch, but you can substitute it for coconut oil, melted butter, or melted chocolate (remove the cocoa powder if you're using chocolate).

How do you keep chocolate from cracking when cutting? Add 1 tablespoon of oil to the melted chocolate – this makes the chocolate topping slightly softer so it doesn't crack!

Use full fat condensed milk not skim condensed milk as it wont set properly. I find that brand name condensed milk (ie. Nestle) sets better than home brand condensed milk. You absolutely must, must, must cook the caramel layer until it's firm.

Cut slices, and prepare to freeze.

"Place cut slices of cake on a sheet tray, and place [the tray] in the freezer for three to four hours," he says. "This firms up the frosting and decoration and keeps it looking good." Frozen cake is also easier to wrap without the risk of it falling apart.

In the US Crisco is the best known and there is also an organic solid vegetable shortening made by Earth Balance. In Australia the best known brand is Copha.

Shortening is often also used in gluten free bakings. Unlike butter, vegetable shortening has a neutral flavour. In Australia most popular and commonly used vegetable shortening is Copha. But you may also have heard names Crisco and Solite, when trying to find where to buy some shortening.

2 Ways to Prevent Chocolate Coating from Cracking

A good place to start is by adding 1 part of neutral vegetable oil to every 6 parts of chocolate. I.e., for 1 kilogram of chocolate, add 150 grams of vegetable oil such as grape seed or sunflower oil.

Using cup measurements can result in adding too much flour or oats, which may result in your slice being dry and crumbly. Don't overbake your slice: Keep an eye on your slice as it will go from baked to burnt fairly quickly. Once it's evenly browned and golden on the edges, it's ready to come out of the oven.

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.

This is usually caused by sugar crystals stuck to the side of the pan that didn't get fully dissolved. It only takes one to set off a chain reaction, and before you know it you have crunchy caramel.

Why is my homemade caramel so runny? ›

Add more sugar to the sauce.

Most caramel sauces are made by caramelizing sugar and adding milk and a little salt. If you increase the amount of sugar in the recipe you'll end up with a thicker caramel. Try increasing the sugar by about 1/3.

Cakes that are packed with flavour including lemon drizzle cake, carrot cake, chocolate cake andfruit cake freeze very well and will retain their flavour for up to three months. If you want to freeze a cheesecake for example, the good news is that it is possible.

If you need to freeze the cake longer than a month, place each layer in a large Ziploc bag. Remove as much air as you can then seal the bag. Ziploc bags will keep out moisture from the cake better than just plastic wrap. Cakes frozen this way will stay fresh for up to 3 months.

This will depend on the type of wedding cake your are planning on freezing. A traditional fruit cake can be preserved for longer than a year however a sponge cake (especially one with fruit and cream) will not hold up as well. "With a sponge cake, we wouldn't recommend freezing for longer than one month.

CRISCO and COPHA are no where equivalent. Crisco is very soft and does not set up like copha does and it has a really awful taste to it. And you definitely can't use it for Chocolate Crackles. I would be very careful subsituting copha for crisco in some of these recipes.

When it comes to a healthier chocolate crackles recipe, people will often ask, can you use coconut oil instead of copha in chocolate crackles? Natvia's answer is a firm (and sugar free) yes! This is a healthy chocolate crackles recipe alternative made completely without sugar, and uses coconut oil instead of copha.

If you're wondering where to get shortening in Australia, the closest that you can get is the Australian vegetable shortening 'Copha'. It's a pure coconut fat that's pretty similar to the American brand Crisco, which is often cited as the shortening of choice for baking.

Vegetable shortening is a solid fat that comes from liquid vegetable oils, such as coconut, soybean or cottonseed. Copha is made from 99% coconut oil and less than 1% soy lecithin to improve shelf-life, making it suitable for vegetarians and vegans.