If there is one type of confectionary I’m obsessed with, it’s ice chocolate. The basic recipe is incredibly simple: melt together equals amount in grams of coconut oil and dark chocolate. It’s one of the first recipes many children learn in Germany and Sweden, where the treat is the most popular.
The recipe is also easily customisable. You can add flavour and spices and try different types of chocolate. I’ve made it with dark chocolate, milk chocolate, white chocolate and even ruby chocolate. I’m always trying to make a new spin on the recipe. My latest creation: pumpkin spice ice chocolate!
I got the idea recently because I love pumpkin spice almost as much as I love ice chocolate and I wanted to see if I could combine the two. After my first attempt, I have to say it was a success!
Here the recipe I concocted:
Take 2/3 of white chocolates in grams and 1/3 of coconut oil. When using white chocolate, always use more chocolate than coconut oil. Otherwise the consistency will be too greasy and the coconut will overpower the flavour of the chocolate.
Put the chocolate and hardened coconut oil in a pan. Add pumpkin spice. I used a tablespoon for 120 grams of chocolate and 60 grams of coconut oil.
Melt it all at low heat. Continuously stir so the bottom doesn’t burn.
Pour into little metallic moulds and let set in the fridge for at least one hour. Then take out and enjoy some refreshing, melts in your mouth ice chocolate!
I was very curious how this was going to turn out since I’ve only had pumpkin spice in warm food and drinks before. I wasn’t sure the taste would fit with the consistency, but the slight spiciness of the pumpkin spice goes superbly well with the cold and quick melting of the ice chocolate. This is a treat that will go well both for Halloween and Yule!