This is a delicacy, a sweet delight hailing from Germanic regions of Europe. It is almost fascinating to know that it is consumed in different varieties across the globe. Moreover, these are not just chocolates or something that one distributes during certain occasions. They have become popular and indoctrinated within the local cultures.
Understanding Schokokuss and its global verities:
The origin stories of Schokokuss are varied, as is varied the sheer variety of Schokokuss that are available these days. Though, it is said to have originated in Denmark sometime around the early parts of 1800’s.
It is very much popular in the western region of Austria, Germany and Switzerland, and in these regions Schokokuss is otherwise known as Mohrenkopf. Especially in Germany it is also found under the name of Negerkuss spread. Furthermore, in the Middle Western parts and western Germany, Schokokuss is also known as chocolate kiss and sometimes the word marshmallow is also used to describe it. Later on the names were changed and became more neutral like Schokoküsse or Schokokuss (Chocolate Kiss). Schokokuss began being mass produced in Ge4rmany since 1920. Here you can find these sweet drops throughout the year.
This delicacy is massively popular among school children. Schokoküsse are indeed addictive because, just can go endlessly and it is hard to stop. They are made by using sugar cream on a wafer and then covering this wafer in chocolate. Typically, Schokokuss is available in myriad types of chocolates. Also, other than chocolates, they are available in: coconut, Krokantstreuseln or sprinkled almonds.
Verities of Schokokuss:
There are also different varieties that are found across the globe. For instance, in New Zealand the chocolate fish is a form of chocolate coated marshmallow. It is quite the nation’s favourite. It is also available in pink or white marshmallow and then is dipped in crispy thin layer of milk chocolate. After it freezes, the texture of the milk chocolate resonate with that of the fishes scales. These chocolate fishes have become an integral part of the Kiwi culture and are in-fact starkly visible in their daily practices.
The United Kingdom has its very own version which is known as chocolate teacake. On the other hand, England has its very own variety of teacakes, they are available in the form of sweet rolls along with dried fruits; these rolls are served after toasting and with butter. The chocolate tea cake is like the favourite British pass time. They are usually served on the side of the cuppa. Furthermore, the Scottish company Tunnock’s are among the most popular manufacturers of the tea cake in the country. In-fact during the 2014 Commonwealth Games that was featured in Glasgow, the star of the show was a giant dancing Tunnock’s Teacake.
Similar rolls are also available in Turkey. They can be found under many name tags including: Çokomel” or “Eti Puf”. On the other hand, in its place of origin Denmark, it is known as flødebolle (cream bun). It was also known as: negerbolle or negerkys, but these words were phased out in the 1960’s and 1980’s. Denmark also boasts of being the largest manufacturer of these chocolate-coated treats. Schokokuss has become incorporated in the local traditions so much so that these are handed out to children typically on their birthdays in schools.
In Israel, they are available by the name Krembo which literally means cream in it. They are largely available in two flavours: vanilla and mocha. On the other hand, in Palestine, it is known as Kushi, and also as Rosh Kushi. In this region particularly, Krembo is available seasonally, only between the months of October and February. Despite that hindrance, the companies are able to achieve grand sales figures each year.
In the United States of America, they have come to be known as Mallomars and Nabisco is responsible for this popular treat. Mallomars first came in the market in the year 1913. Furthermore, they were not available throughout the year, rather only between October and April.
You go further east to the Philippines or go south to Brazil or explore furthermore in the Middle East, you are going to find many versions of Schokokuss and their very own localised versions of the recipe.
Recipe of the traditional Schokokuss:
Ingredients:
- Sugar: 1 3/4th cups
- Egg Whites: 3 large
- Water: 1/4th cup
- Cream of Tartar: ¼ teaspoon
- Vanilla Extract: 1 Teaspoon
- Almond Extract: ½ Teaspoon.
The method:
First, take a heatproof medium sized bowl. Next, take this bowl and place it over water which has to simmer slightly. Then you will have to mix sugar, the egg whites, cream of tartar and water in the bowl. Using an electric whisker will be very helpful, make sure to turn it on high till the point the mixture becomes foamy. Do this for about 12 minutes and then when the right kind of consistency appears, take it off. After this point add the vanilla and almond extracts and then beat the mixture further for 2 more minutes, till it becomes thick and creamy.
The important thing to understand here is that it is in-fact through the heat from the simmering water that the eggs are able to combine together and get solidified. Also, there are recipes which choose to ignore the almond extract; you can also do the same if the need arises.
Furthermore, you will be required to take a piping bag and place a big ground tip on it. You will now need wafer sheets and by using a cookie cutter cut out small, round cookie shaped sheets. Now, using the piping bag pipe out circles the best way you can.
Now, you can melt the chocolate and then add a little bit of vegetable shortening. This will make the chocolate flow easily and also give it a thin consistency. Next, you will be dipping each of them into the chocolate. Also, make sure that the entire piece gets dipped in chocolate. Finally, they can be refrigerated, preferably overnight. You can garnish by adding sprinkles or any other thing of your preference or simply gobble each once as they are.
While serving:
There is no ideal way to serve the Schokokuss. German children have their own unique ways of enjoying this sugary confection. They are squashed right in between the two halves of Brötchen or the bread rolls. This combination is known as: Matschbrötchen, Klatschbrötchen, Datsch or Schokokussbrötchen.