Ischoklad is a Swedish Christmas chocolate praline made with chocolate and coconut oil. The meaning of the name – ice chocolate – comes from the fact that this chocolate candy gives you a “melting ice” sensation in your mouth.
Ischoklad is an unmissable element of the Swedish Christmas. Always featuring on the Christmas dessert table, you recognize it as it comes in small tinfoil molds. Ischoklad never disappoints, I really love the fact that it goes from hard to melted within seconds when you put it in your mouth. Plus, it’s highly customizable as you can virtually use any chocolate you like to make it.
Ischoklad is very easy to make and can be a fun activity for the Christmas holidays. You only need 2 ingredients and a maximum of one hour from start to finish. The reward is a delicious praline that you can serve your guests over the holidays.
What is ice chocolate?
The unique “melting ice” sensation of the ice chocolate is given by the coconut oil. Coconut fat has a lower melting point than chocolate, as it starts melting over 20°C. Being the inside of the mouth pretty warm, the Swedish chocolate pralines melt immediately, just like ice.
The original ischoklad recipe calls for coconut fat, that in Sweden is commercially sold in blocks that look like butter and are found in the refrigerated section of the supermarket. It is known as kokosfett, as opposed to coconut oil (kokosolja) that comes in jars and is shelf-stable.
Coconut fat is hot pressed, while coconut oil is cold pressed. Because of the chemical alterations that occur during the extraction process, pralines made with coconut fat stay hard also when served at room temperature. Unfortunately, said chemical alterations also rid the coconut fat of the good nutrients found in the product.
Cold pressed coconut oil is much healthier, as the good nutrients are still all there. So choosing coconut oil is much better for your health. The only downside is that ice chocolate made with coconut oil becomes so soft at room temperature that it’s almost impossible to unmold the pralines. Just enjoy your pralines from the fridge or serve them on a cooling plate and you will not be missing out on the melting ice effect!
For detailed quantities please refer to the recipe card at the bottom of this post.
How to make ischoklad
Combine the chocolate and coconut oil in a small saucepan and set over a double boiler. Stir from time to time as the mixture melts. When fully melted stir to ensure the mixture has a homogeneous texture.
Pour the chocolate mixture into the small cups. You may find the use of a small jug or small funnel helpful.
Place in the fridge to harden, they will be ready in slightly over a half hour.
- For easier handling I recommend to place the molds on a plate before filling. This will make it easier to move the pralines to the fridge for hardening.
- Store chilled at all times and only take out when it’s time to serve. To preserve the right texture, you can serve them on a cooling plate or on a tray with ice cubes like it’s done for shellfish.
- Ischoklad has a rather long shelf-life, especially if storing in the fridge. Just make sure it’s always airtight. This recipe makes a rather small batch (16 pralines) but if you have leftovers they will be good for a couple of months.
- Customize as you please! I love milk chocolate, but dark works equally fine in ice chocolate. Make them extra festive with a drop of peppermint essence in the chocolate and candy cane crumbles on top. Crushed nuts, saffron, sea salt – you name it. I actually like some salt flakes to balance out the sweetness.
- Choose refined coconut oil if you don’t want the flavour of the coconut oil in your pralines.
You may also like
- Cinnamon roll cookies
- Chocolate oatmeal balls
- No-bake cinnamon rolls
- Swedish saffron buns Lussekatter
- Raspberry oat chocolate balls
If you made these Swedish Christmas chocolate pralines let me know in the comments! I’m curious to know what kind of chocolate you used. If you’re planning to make them at a later time, pin this recipe to Pinterest. Please subscribe to my newsletter and following me on Instagram and on Pinterest. Thank you!
This recipe was originally posted in December 2016. Updated December 2021 with new pictures, a recipe card and better wording.
Ice Chocolate Pralines (Ischoklad)
- 100 g chocolate
- 50 g coconut oil
- Combine the chocolate and coconut oil in a small saucepan and set over a double boiler. Stir from time to time as the mixture melts. When fully melted stir to ensure the mixture has a homogeneous texture.
- Place tinfoil molds over a flat plate. Divide the chocolate mixture between molds. A small jug or small funnel might make this precision job easier.
- Transfer to the fridge to harden, the pralines will be ready in slightly over a half hour.
- Store chilled at all times and serve them on a cooling plate or on a tray with ice cubes to preserve the right texture when at room temperature.
- Ischoklad has a long shelf-life if refrigerated and airtight. Both chocolate and coconut oil are shelf stable ingredients.
- Customize as you please using whatever kind of chocolate you like. For flavour variations add a drop of peppermint essence in the chocolate and candy cane crumbles on top. Other toppings can be crushed nuts, saffron, sea salt.
- If you don't want the coconut flavour in your final praline, use refined coconut oil.
Where snow is concerned, it doesn’t snow when we want it to! Lecco is dry as a bone, so we decided to run off to Piemonte for Christmas in hopes of finding some white stuff on the ground and voila! Dogliani did not disappoint!
Oh that beautiful area <3 make sure to keep warm with some Dolcetto while in Dogliani!!
Questo si che è un contenuto di valore! 🙂
Anche da un punto di vista calorico, te lo posso assicurare!
Ischoklad looks delicious! I feel the need to try this with my own bean to bar chocolate… in about a month or so. That’s when it’ll stay below freezing all night in Korea, and I’ll really need the comforting melty center to get me through winter!
I can’t wait to start making it again as soon as winter arrives!!
Hi, I’m looking to make this in Canada. Do you happen to know if coconut oil would work?
Hi Jessi! I haven’t tried for myself but i think it would work. I think it’s just refined differently but it’s the same product, so I’d say try with it. Should it turn out too soft to be eaten at room temperature (in case you have very warm indoors), just place the pralines in the freezer for 15 minutes before serving, so it will ease taking them out from the molds 😉
This is so elegant!!
Thank you Chika! Happy Holidays!
I can’t wait to try these, Eva — beautiful and simple! Have a good Christmas!
I’m a bit late here so I wish you a happy new year!