Chocolate crackles are absolutely delicious
treats that may well be an Australian
innovation, much like the Hills Hoist
and the multi-litre wine cask
Rice Bubbles are mixed (gently!) with cocoa, copha, caster sugar, and dessicated coconut to form a crisp chocolately sludge.
The mixture is then transferred in big desert spoon dollops into greased patty cake liners and refrigerated, whereby they set into scrumptious solid (but delightfully aerated) treats.
Chocolate crackles were always available from school fetes when I was a kid in the 1970s.
I forgot all about chocolate crackles until last week when I happened across a retro selection of them in The Wentworth Hotel in Sydney. I had to stop and buy one, which nestled in it's brown paper bag all the way to the airport where I proceeded to munch into the treat while checking in.
To my delight, the crackle had been adultified with the addition of Baileys Irish Cream to the aforementioned sludge. Hell, it was delicious! Even the lady checking me in eyed off my crackle with a lustful nostalgic gaze.