Traditionally made from just chocolate and coconut oil, ice chocolate is one of the most popular homemade sweet treats in Sweden during the Holidays. The name refers to the iciness created by the coconut oil when the chocolate melts in your mouth. For that reason it’s important to serve it icy cold and also because this luscious candy will melt in your hand as well as in your mouth.
This version has taken a step away from the original with added mint, fresh pistachio topping and a simple homemade pistachio marzipan filling.
Ice chocolate can be poured into small paper cups but due to the unique consistency, aluminum molds make the perfect serving cups.
coconut ice chocolate with mint & pistachio marzipan
12 oz dark chocolate
6 oz coconut oil
6 drops peppermint oil
1 cup raw unsalted pistachio nuts
3 tablespoons honey
Roughly chop ¼ cup pistachio nuts and set aside for the topping.
Finely chop the remaining ¾ cups pistachio nuts in a food processor or by hand. Add honey and mix until incorporated.
Roll marzipan paste into about 80 ½ inch balls and drop into aluminum molds placed on a tray.
Melt chocolate and coconut oil in a bowl placed over a hot water bath.
Stir in peppermint oil and fill aluminum molds, completely covering the pistachio marzipan.
Wait until slightly set, then sprinkle with chopped pistachio nuts.
Makes about 80 chocolates.
Photography by Philip Blankenship.