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Translating to "ice chocolate," ischoklad is a chocolate candy made with coconut oil. Also popular in Sweden, this candy originated in Germany where it is often called eiskonkeht. Ischoklad is a traditional Christmas candy.
These candies get their name from the cool, melt-in-your-mouth sensation produced when eating them. The coconut oil is mostly responsible for the icy sensation and for the chocolate's ease of melting. Other additions, such as peppermint, will strengthen the cool feeling ischoklad produces when eaten.
Often containing just two ingredients, ischoklad is simple to make. Light, dark, or white chocolate may be used and composes two-thirds of a basic ischoklad ingredients. Coconut oil normally fills the final third, though coconut butter may sometimes be substituted. Occasionally other flavorings, such as peppermint oil, coffee grounds, or orange zest may be added as well. Nuts, marshmallows, or licorice may also be mixed into the candies.
Ischoklad is made by melting the chocolate in a dutch oven. If a dutch oven is unavailable, placing a heat-proof bowl in a pan partially filled with water will also work. The more snugly the bowl fits into the pan, the better the result. The dutch oven or pan-bowl combination is heated and the chocolate melts without burning, but it is important the steam does not touch the chocolate. Alternatively, the chocolate can be melted in the microwave.
Depending on the recipe, the coconut oil may be included as the chocolate is melting or stirred in after it has melted. If coconut butter is used, it is added and melted along with the chocolate. Any additional ingredients may be added at the same time as the coconut oil or may be reserved for garnish.
Once complete, the chocolate mixture is poured into small tins called ischokladformar. Ischokladformar are simply very small aluminum forms similar to muffin wrappers. They usually come in a variety of shiny colors and produce approximately bite-sized candies. If chopped nuts are used, small portions may be sprinkled on the bottom of each ischokladformar. Then, once the chocolate mixture has been poured in the forms, more nuts are sprinkled on top.
The ischoklad, once in the forms, are chilled for two to three hours before they are firm enough to eat. They are susceptible to melting and should generally be stored in a refrigerator or other cool place when not being eaten. In addition to nuts, these candies may also be garnished with toasted rice.
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