FoodBanter.com - View Single Post - COPHA

Julie Bove[_2_]

"Bruce" > wrote in message
...
> On Sun, 23 Dec 2018 17:02:53 -0800 (PST), dsi1 >
> wrote:
>
>>On Sunday, December 23, 2018 at 2:11:51 PM UTC-10, cshenk wrote:
>>> wrote:
>>>
>>> > I saw it, another 4 years on. Lol. So funny reading a thread and
>>> > realising it is 22 years old. I had searched for copha to see if
>>> > there is a substitute and ended up here. I Live in Australia so I
>>> > can buy copha any time and grew up having chocolate crackles at
>>> > parties and cake stall fundraising events. I didn't realise copha is
>>> > an Australian thing. Maybe copha is now available in other countries?
>>> > When I saw the substitutes people mentioned here I cringed and can
>>> > imagine how awful they would have tasted. Well done though for being
>>> > inventive and having a go. You need copha to make Chocolate crackles
>>> > and I don't think there is a substitute (but I also haven't read the
>>> > rest of the thread). I had a giggle when the person said "are they
>>> > really worth it? " They ARE really nice and so easy to make but if
>>> > you have had to go to so much trouble to get copha, maybe they
>>> > won't seem worth it in the end?
>>>
>>> Hi Alanna!
>>>
>>> Welcome to bedlam! Now, what the heck is copha?
>>
>>Copha is a brand of hydrogenated coconut oil. It's similar to Crisco
>>except that Crisco is made from soybean and palm oil. Both Copha and
>>Crisco are hydrogenated which makes the oils solid at room temperatures
>>and improves their shelf life. Coconut oil is pretty hot in the US so
>>there might be a market for Copha.
>
> I wonder if that means it's transfat, the only fat everybody agrees is
> bad for you. Even the kooks agree.

Hydrogenated and partially hydrogenated are both bad. Not sure what
Chocolate Crinkles are but I have made cookies with that name. I likely used
margarine.