Among the sweets, which are in Sweden for Christmas, there are crispbread and iced chocolate, both natural home-made. In Sweden who is looking for a recipe for making iced finds, therefore not a standard recipe, but at least 20 different, especially since the preparation is relatively simple, if somewhat time consuming.
for the oldest and simplest recipe of Swedish Ice chocolate you need nothing more than 200 g dark chocolate, 100 g coconut oil and about 60 molds for the chocolate. First, the coconut oil in a saucepan melt over low heat. Then, add the chocolate and stir the whole until the mixture is smooth. The chocolate should not boiled to avoid employing a hardening process.
gourmet walk starting from this basic recipe by using them as some Eisschokoladehersteller, coconut oil instead of coconut oil. Others swear more on unsalted butter or margarine, maintaining the quantitative data, however, always the same. Many move into the mass and just before it is filled in the forms, or a beaten egg in which the refined tastes.
Who wants to give the Swedish Ice chocolate has a distinctive flavor, add the remaining viscous mixture before being poured into the molds, then a heaping tablespoon of coconut or ground almonds or ground walnuts with . But the resourcefulness of only very few limited, because the dark chocolate can be replaced and to change the taste of chocolate with each other, it can be ginger, saffron, a little liqueur or a tablespoonful of very strong coffee to add.
the lukewarm iced chocolate is then filled with a sauce spoon into molds made of aluminum or paper, said it makes sense to make this on a base that can then enter directly into the refrigerator, where the finished iced chocolate must be cool for a few minutes to allow she gets the right consistency.
Copyright text and photos: Herbert Karlin
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