Chocolate Krembo – A beloved stable of Israeli snack culture

Chocolate Krembo, also spelled as “Krembo” or “Creambo,” is a popular Israeli snack that consists of a round biscuit base topped with a blob of marshmallow-like cream and covered in a thin layer of chocolate. It’s similar to the American Mallomars or the European Tunnock’s Tea Cake but with its own unique twist.

The origins of Krembo trace back to Germany, where a similar treat known as “Schokokuss” or “Chocolate Kiss” has been enjoyed for decades. However, Krembo as it’s known today was introduced to Israel in the 1960s by the German-Jewish confectionery company “Strauss” (now part of the Strauss Group). It quickly became a beloved staple of Israeli snack culture, especially during the cooler months of the year when it’s more stable due to its chocolate coating.

Krembo is particularly popular during the winter season in Israel, and it’s a favorite treat among both children and adults alike. It’s also commonly found in Jewish communities around the world, often enjoyed during holidays and celebrations.

Chocolate Krembo is produced with ordinary components that can be found in most grocery stores or supermarkets, which is why many home bakers pick this treat for family gatherings since it is a special sweet dessert that is simple to make with a basic recipe. Here’s a main instruction to make chocolate Krembo at home:

Ingredients:

1. Digestive biscuits or shortbread cookies (as the base)
2. For the marshmallow-like cream:

• 2 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 teaspoon vanilla extract

3. For the chocolate coating:

• 8 ounces (about 225 grams) of chocolate (dark, milk, or white), chopped

Instructions:

1. Prepare the Biscuit Bases:

• Line a baking sheet with parchment paper.
• Place the digestive biscuits or shortbread cookies on the lined baking sheet, leaving some space between each.

2. Make the Marshmallow-like Cream:

• In a heatproof bowl, combine the egg whites, granulated sugar, and water.
• Place the bowl over a pot of simmering water (double boiler method). Make sure the bottom of the bowl doesn’t touch the water.
• Whisk the mixture constantly until the sugar dissolves and the mixture becomes hot. This usually takes about 5-7 minutes.
• Transfer the mixture to a stand mixer or use a hand mixer. Beat the mixture on high speed until it becomes thick, glossy, and forms stiff peaks. This usually takes about 5-7 minutes.
• Once stiff peaks form, add the vanilla extract and continue beating for another minute until well combined.

3. Assemble the Krembo:

• Using a spoon or piping bag, top each biscuit base with a dollop of the marshmallow-like cream. You can shape it into a dome.
• Place the assembled Krembos in the freezer for about 30 minutes to firm up the cream.

4. Make the Chocolate Coating:

• Melt the chocolate in a heatproof bowl set over a pot of simmering water or in the microwave in 30-second intervals, stirring in between until smooth.

5. Coat the Krembos:

• Remove the Krembos from the freezer. Working quickly, dip each Krembo into the melted chocolate, ensuring it’s completely coated.
• Place the coated Krembos back onto the lined baking sheet.

6. Chill and Serve:

• Place the baking sheet with the coated Krembos in the refrigerator for about 1 hour, or until the chocolate coating is set.
• Once set, your homemade chocolate Krembos are ready to be enjoyed!

Store any leftover Krembos in an airtight container in the refrigerator for up to 3-4 days. Enjoy your homemade treat!

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