Swedish ice chocolate

Name: Swedish ice chocolate
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Yield: 30
Cuisine: Swedish
Ingredients: 200 g dark chocolate (at least 50% cocoa); 100 g coconut oil; Praline moulds or greased ice-cube trays; 1 pinch flaky salt (optional, balances sweetness); 1 tsp vanilla sugar (optional)

Prep time

15 min

Cook time

5 min

Servings

Total time

50 min

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Classic Swedish chocolate and coconut oil candies that set into a crisp shell. Easy to make and perfect as Christmas treats or edible gifts.

Ingredients

30servings

200 g dark chocolate (at least 50% cocoa)
100 g coconut oil
Praline moulds or greased ice-cube trays
1 pinch flaky salt (optional, balances sweetness)
1 tsp vanilla sugar (optional)

Method

1
Finely chop the chocolate. Melt chocolate and coconut oil together in a bain-marie or microwave in short bursts. Stir until smooth.
2
Leave the mixture to cool to room temperature with occasional stirring — this gives a better gloss.
3
Pour the chocolate mixture into the moulds, about three-quarters full. Refrigerate for at least 30 minutes until fully set.
4
Unmould carefully and keep cold. The chocolates keep for 2–3 weeks in the fridge or in a cool room.

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1
Finely chop the chocolate. Melt chocolate and coconut oil together in a bain-marie or microwave in short bursts. Stir until smooth.
2
Leave the mixture to cool to room temperature with occasional stirring — this gives a better gloss.
3
Pour the chocolate mixture into the moulds, about three-quarters full. Refrigerate for at least 30 minutes until fully set.
4
Unmould carefully and keep cold. The chocolates keep for 2–3 weeks in the fridge or in a cool room.

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Good to know

Read through every step before you start and measure everything first.
This recipe is written for 30 servings and Swedish kitchen measures.
Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.