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Ischoklad is a traditional Christmas candy made from coconut oil and chocolate, originating from Germany and popular in Sweden. It produces a cool, melt-in-the-mouth sensation and can be made with light, dark, or white chocolate, with additional flavorings and mix-ins. The chocolate mixture is poured into small aluminum shapes called ischokladformar and chilled before being eaten.
Translating to “ice chocolate”, ischoklad is a chocolate candy made from coconut oil. Also popular in Sweden, this candy originated in Germany, where it is often referred to as eiskonkeht. Ischoklad is a traditional Christmas candy.
These candies get their name from the cool, melt-in-the-mouth sensation produced during their consumption. Coconut oil is primarily responsible for the icy feel and ease of melting of chocolate. Other additions, such as peppermint, will enhance the fresh sensation that ischoklad produces when eaten.
Often containing just two ingredients, ischoklad is simple to make. Light, dark or white chocolate can be used and makes up two-thirds of the basic ischoklad ingredients. Coconut oil normally fills in the final third, although coconut butter can sometimes be substituted. Occasionally, other flavorings may also be added, such as peppermint oil, coffee grounds, or orange zest. Nuts, marshmallows or licorice can also be mixed into the candy.
Ischoklad is made by melting chocolate in a Dutch oven. If a Dutch oven isn’t available, running a heatproof bowl in a pan partially filled with water will also work. The more the bowl fits snugly into the pan, the better the result will be. The combination oven or dutch pan is heated and the chocolate melts without burning, but it is important that the steam does not touch the chocolate. Alternatively, the chocolate can be melted in the microwave.
Depending on the recipe, coconut oil may be included since the chocolate is melting or stirring after it has melted. If coconut butter is used, it is added and melted together with the chocolate. Any additional ingredients can be added at the same time as the coconut oil or can be reserved for garnish.
Once complete, the chocolate mixture is poured into small boxes called ischokladformar. Ischokladformar are simply very small aluminum shapes similar to muffin wrappers. They usually come in a variety of bright colors and make candy of an approximate size. If you use crushed nuts, you can sprinkle small pieces on the bottom of each ischokladformar. Then, once the chocolate mixture has been poured into the moulds, more nuts are sprinkled on top.
The ischoklads, once in the moulds, are chilled for two to three hours before being 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. Besides nuts, these candies can also be topped with toasted rice.
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