Ice confectionery
Ice confectionery is a sugar product with a high proportion of coconut fat , the appearance and consistency of which is similar to chocolate . The candy was invented in 1927 by the confectioner Adam Eichelmann from Werneck. Today it is also widespread in Sweden, Austria and Switzerland.
Despite the name, it has nothing to do with ice cream . Colloquially, small pieces of (vanilla) ice cream that are coated with a chocolate glaze are sometimes referred to as "ice confectionery".
Ice cream confectionery is largely (up to 50%) made from coconut oil. There is also at least 5% cocoa powder . The production process is not that different from chocolate. The components are ground in kneaders and the kneaded material is then driven through the narrow gaps of rolling mills. The mass is then poured into the typical capsules or cubes.
The feeling of coolness is caused by the low melting temperature of the coconut oil. This is 20 to 23 ° C, in contrast to that of cocoa butter with 33 to 35 ° C. The coconut oil significantly lowers the melting temperature of the mixture. This removes the heat required for melting from the oral cavity . If the temperature of the tongue surface falls below 24 degrees Celsius, this is perceived as cold. The feeling of coolness in the mouth can be further increased by adding dextrose or menthol . In addition, ice confectionery is usually consumed chilled.
A well-known form of packaging are colorful, small, serrated aluminum bowls; ice confectionery is often sold in the form of small bars wrapped in different colored paper.
Individual evidence
- ↑ a b c nougat, truffle and ice confectionery. In: bdsi.de. Retrieved May 17, 2020 .
- ↑ Chocolate dreams in the land of plenty. In: Main Post. November 29, 2005, accessed May 21, 2020 .
- ↑ a b Thomas A. Vilgis : Ice Confectionery - Physics meets Physiology . In: Physics in Our Time . Volume 40, No. 3 , May 2009, p. 162 , doi : 10.1002 / piuz.200990056 ( full text [accessed on May 18, 2020]).