What is Chokladoll?

Chocladboll is a small round pastry that came in Sweden, where it is commonly served with coffee or tea. A typical recipe usually requires oats, butter, cocoa, coffee, sugar and vanilla, which mixes together and then immersed in a sweet coating. Perhaps one of the reasons for permanent popularity Chocladoll is the fact that it does not require any baking. This pastry, translated as a "chocolate ball", was originally called "NEGERBOLL", a term that was later recognized as abusive and widely abandoned from use.

usually has a chocladboll round and small enough to eat in one or two bites. Coffee and cocoa demanded most recipes that lend this pastry a dark color, which is usually alleviated by an outer coating of coconut or sugar. In Sweden, these pastries are often served as a coffee or tea.

Typical Chokladoll recipes require only a few ingredients. These usually include oats, butter, cocoa powder, boiled coffee or instant espresso powder,Sugar and vanilla. All these ingredients are thoroughly mixed together. The spoon of the mixture is then rolled into balls and soaked in a sweet coating, usually shredded, dried coconut or coarse sugar.

Perhaps one of the reasons for permanent popularity Chocladoll is the fact that it does not require any baking and can be consumed immediately after its prepared. However, many bread fans argue that their taste and consistency are improving after they were allowed to relax in the fridge for several hours or overnight. Since the preparation of these un-cakes does not pose any risk of burns, they can be a good choice for those who want to make a dessert with children.

The original name for Chokladboll was "NEGERBOLL", which is translated from Swedish to "Negro Ball". While this term referred to the dark color of the pastry, it was recognized as a popokusingly offensive racial undertones and from half to the end of the 20Flying was widely abandoned. The term Chokladoll has become the most commonly accepted replacement, although some claim that this newer name is a technically incorrect name, because pastry contains cocoa rather than chocolate.