Swedish Chocolate Balls (Chokladbollar)
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Date: 2019-11-02
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Comments and reviews: 9
FaerieDust
You know, your pronunciation wasn't that bad. I've never seen the oats toasted before, but I could give it a try. I wouldn't mind having something to do while my butter softens. I have used whole grain oats before, when that was all I had on hand - I'm pretty sure that makes it some kind of health food. Definitely makes for a more filling pastry/candy type thing than most. White granulated sugar is definitely the traditional version. We usually add a bit of vanilla sugar too. Some people (and many younger kids) will skip the coffee entirely, but imo it's just not the same without it. Re: sizing: the size demonstrated is pretty standard for homemade balls. Coffee shops often have huge ones, but imo smaller ones are vastly preferable. Coconut is the classic breading, but nib sugar is very traditional too - gives a very nice crunch Sprinkles or chopped nuts are less common, but also good.
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You know, your pronunciation wasn't that bad. I've never seen the oats toasted before, but I could give it a try. I wouldn't mind having something to do while my butter softens. I have used whole grain oats before, when that was all I had on hand - I'm pretty sure that makes it some kind of health food. Definitely makes for a more filling pastry/candy type thing than most. White granulated sugar is definitely the traditional version. We usually add a bit of vanilla sugar too. Some people (and many younger kids) will skip the coffee entirely, but imo it's just not the same without it. Re: sizing: the size demonstrated is pretty standard for homemade balls. Coffee shops often have huge ones, but imo smaller ones are vastly preferable. Coconut is the classic breading, but nib sugar is very traditional too - gives a very nice crunch Sprinkles or chopped nuts are less common, but also good.
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FaerieDust
Honestly the idea of having one of these for breakfast feels very weird to me. They're very, very firmly in the fika & dessert category for me Kind of like if you'd suggest eating a brownie for breakfast. Now, a lussekatt (Swedish saffron bun) or kanelbulle (Swedish cinnamon bun, which is VERY DIFFERENT from a US one, heated up to simulate that freshly baked feel, and had with a tall glass of milk? That's an advent breakfast I can get behind, especially if I have time to catch the TV (or radio) Christmas calendar as well. (The saffron buns are exclusively for the Christmas season (so if course they're in stores already, but cinnamon buns are just as perfect in the summer with a glass of cordial )
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Honestly the idea of having one of these for breakfast feels very weird to me. They're very, very firmly in the fika & dessert category for me Kind of like if you'd suggest eating a brownie for breakfast. Now, a lussekatt (Swedish saffron bun) or kanelbulle (Swedish cinnamon bun, which is VERY DIFFERENT from a US one, heated up to simulate that freshly baked feel, and had with a tall glass of milk? That's an advent breakfast I can get behind, especially if I have time to catch the TV (or radio) Christmas calendar as well. (The saffron buns are exclusively for the Christmas season (so if course they're in stores already, but cinnamon buns are just as perfect in the summer with a glass of cordial )
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Chef Nogglas
Alright so as a Swede myself, I need to come with my opinion on the matter. Whilst some ingredients and execution (coconut oil, toasting oats, vanilla extract and unsurprisingly the cayenne) are not a common thing, this was quite accurate. One thing that is unheard of though is mixing this with a spoon and/or spatula. Chokladbollar should always be mixed with your hands and if you doesnt look like youve just put your hands into a pile of dirt, you are definently doing something wrongYou can also choose what you want to coat the balls with. Pearl sugar, coconut, sprinkles, you name it
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Alright so as a Swede myself, I need to come with my opinion on the matter. Whilst some ingredients and execution (coconut oil, toasting oats, vanilla extract and unsurprisingly the cayenne) are not a common thing, this was quite accurate. One thing that is unheard of though is mixing this with a spoon and/or spatula. Chokladbollar should always be mixed with your hands and if you doesnt look like youve just put your hands into a pile of dirt, you are definently doing something wrongYou can also choose what you want to coat the balls with. Pearl sugar, coconut, sprinkles, you name it
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Viigan
The Danish variant (which I of course would claim is the original, as they are a staple in all Danish bakeries) is made with rum or rum flavouring (hence the Danish name rum balls - although the majority of the pretentious Copenhageners call them trufles, believe it or not. They also usually contain most of the previous day's leftover cakes and Danishes, so they are among the cheaper pastries in most bakeries - sometime sold in cut-out squares on a shortbread base under the name students' bread.
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The Danish variant (which I of course would claim is the original, as they are a staple in all Danish bakeries) is made with rum or rum flavouring (hence the Danish name rum balls - although the majority of the pretentious Copenhageners call them trufles, believe it or not. They also usually contain most of the previous day's leftover cakes and Danishes, so they are among the cheaper pastries in most bakeries - sometime sold in cut-out squares on a shortbread base under the name students' bread.
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Frida Hådén
Thank you for spreading the Swedish culture I never seen a version with coconut oil, salt and cayenne before. Also if you want them easier to form add just a little bit of the coffee at a time so that it doesn't get too wet. I always use hot coffee to melt the butter since I never have the patience to wait until it gets room temperature. Also, and I'm sure you know this already, but they are so not healthy. But perfect for an afternoon fika (=tea or coffee time.
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Thank you for spreading the Swedish culture I never seen a version with coconut oil, salt and cayenne before. Also if you want them easier to form add just a little bit of the coffee at a time so that it doesn't get too wet. I always use hot coffee to melt the butter since I never have the patience to wait until it gets room temperature. Also, and I'm sure you know this already, but they are so not healthy. But perfect for an afternoon fika (=tea or coffee time.
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Dan Pettersson
Home made, these are almost always tiny in size (since they have a strong flavour, and you get more of them, and quite often rolled in nib sugar not coconut flakes, also I never seen anyone use vanilla extract in them, nor coconut oil. I guess both can be used, and I think we all just make them as we learnt it as kids. PS. If you're lazy you can also just make the dough/batter/whatever and bring the bowl to the sofa and eat it with a spoon: )
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Home made, these are almost always tiny in size (since they have a strong flavour, and you get more of them, and quite often rolled in nib sugar not coconut flakes, also I never seen anyone use vanilla extract in them, nor coconut oil. I guess both can be used, and I think we all just make them as we learnt it as kids. PS. If you're lazy you can also just make the dough/batter/whatever and bring the bowl to the sofa and eat it with a spoon: )
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justabit
These are typically served as part of a fika in Sweden, not eaten as snacks between meals. Swedes do not generally munch between meals. And the balls themselves are not bigger as you state, they're typically the same size you make em, ping pong ball sized. There is another thing called a Delicatoboll that's bigger, but that's not the same thing. Other than the cayenne It's pretty faithful to what we make in Sweden.
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These are typically served as part of a fika in Sweden, not eaten as snacks between meals. Swedes do not generally munch between meals. And the balls themselves are not bigger as you state, they're typically the same size you make em, ping pong ball sized. There is another thing called a Delicatoboll that's bigger, but that's not the same thing. Other than the cayenne It's pretty faithful to what we make in Sweden.
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poppykok5
awww. Chef John thanks for reminding me of some long forgotten memories. My Swedish Gramma & her sisters, Inga, Helga & Signe used to let my brother & I help them in preparing Chokladbollar, part of our traditional Saturday morning cooking & laughing fests. These happy beloved women meant the world to me as a young girl. Thank you. BTW. A bowl of raisins was always served alongside our Chocolate Balls? : )
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awww. Chef John thanks for reminding me of some long forgotten memories. My Swedish Gramma & her sisters, Inga, Helga & Signe used to let my brother & I help them in preparing Chokladbollar, part of our traditional Saturday morning cooking & laughing fests. These happy beloved women meant the world to me as a young girl. Thank you. BTW. A bowl of raisins was always served alongside our Chocolate Balls? : )
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Ferman Reynolds
Just a point of note. Most vegans dont consider white sugar vegan because bone char is used in the refining process. So to make it vegan, besides leaving out the butter, you would have to use raw or brown sugar (or a specifically vegan white sugar, most are not) For the record, Im a butter loving carnivore.
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Just a point of note. Most vegans dont consider white sugar vegan because bone char is used in the refining process. So to make it vegan, besides leaving out the butter, you would have to use raw or brown sugar (or a specifically vegan white sugar, most are not) For the record, Im a butter loving carnivore.
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