One of the most popular threats consumed in Northern Europe during the winter months, and especially around Christmas, is ice chocolate. It’s also one of the first recipes many children learn due to how simple it is: just melt together the same amount (in grams) of dark chocolate and coconut oil, pour into little moulds and let set in the fridge for an hour or so. What results is a chocolate that is refreshingly cold but melts in your mouth at the same time.
Since this year has brought a lot of forced isolation and staying at home, we are quite a few who have passed the time with cooking and experimenting in the kitchen. I’ve made ice chocolates a few times and even discovered exciting variations on the classic recipe. I’m sharing them now in case you want to try them out, perhaps to pass the time while we wait to get that vaccine and get back to our normal lives.
The first alternative ice chocolate I’d like to share is one I experimented by myself. Ruby chocolate is a dark pinkish chocolate known for its fruity and slightly acidic flavor. I was curious as to what it would taste like in ice chocolate form, so I decided to find out. From experience, I knew that if you are making ice chocolate with any other type than dark chocolate then you need to change the ratio: twice as much chocolate as coconut oil. Otherwise the coconut overpowers the chocolate and you end up with something that tastes like chocolate flavored coconut oil. So I melted about 100 g of ruby chocolate with 50 g of coconut oil.
The result was exactly like I’d expected: a chocolate that has the lovely fruity taste of ruby chocolate but that also melts so quickly and refreshingly in your mouth.
With the colour, I think these would be great as Valentine’s Day chocolates. Especially if you’d put them in heart-shaped moulds.
The second variation is a recipe I found online and I have to say this is the most delicious ice chocolate I’ve ever had: saffron and ginger flavoured white ice chocolate.
Recipe: Melt 200 g of white chocolate with 100 g of coconut oil, add 0.5 g of saffron and 2 teaspoons of grated fresh ginger. Mix well, put in moulds and let set in the fridge for an hour.