5 1/2 für Gerda..., Gute Besserung...., Super Dickmann's
Have a sweet Weekend -------------- Ich wünsche Euch ein süßes Wochenende ----------------------
Chocolate-coated marshmallow treats are produced in different variations around the world, with several countries claiming to have invented it or hailing it as their &quot;national confection.&quot; The first chocolate-coated marshmallow treat was created about 200 years ago in Denmark
In the United Kingdom this confection is known as a chocolate teacake,[2] although a teacake in England is usually a sweet bread roll with dried fruit which is served toasted and buttered. The best known manufacturer of the teacake in the UK is Tunnock's, a Scottish company founded in 1890.[3] The Tunnock's teacake is commonly regarded in the same food category as the British biscuit, eaten at break times with a cup of tea as shown in advertising for the product.[4] The argument about whether the teacake is a biscuit or a cake led to an action in the European Court of Justice by British company Marks and Spencer who argued that it had wrongly been classed as a biscuit and taxed by the UK government as such. The European court ruled that the Teacake was not, in fact, a biscuit but a cake and as such Marks and Spencer have begun a legal battle in the UK to retrieve the taxes paid which could amount to as much as 3.5 million UK pounds sterling ($7 million).[5][6]

The Tunnock's Teacake enjoys iconic status in Scotland,[7] evoking memories of childhood,[8] or symbolizing &quot;home&quot; for Scots around the world.[4] The Scottish National Blood Transfusion Service gives Blood donors in Scotland Tunnock's Teacakes after giving blood,[9] There is an online appreciation society for the Tunnock's Teacake[10] and Dundee University also has an appreciation society for the Tunnocks Teacake.[3] A giant fully-edible replica of a Tunnocks Teacake was made by Michelle Kershaw and Nick Dodds at Pimp That Snack.[11]

The product itself consists of a small round shortbread base covered with a hemisphere of a whipped egg white concoction similar to marshmallow. As the soft white fondant is based on egg-white rather than gelatine it is therefore much more delicate than marshmallow.[12] This is then coated in a thin layer of milk or plain chocolate and, in the case of Tunnock's, wrapped in a distinctive red and silver foil paper for the more popular milk chocolate variety, and a blue and gold wrapping for the plain chocolate type.In Denmark the confection is known as a flødebolle (cream bun), negerbolle (negro bun) or negerkys (negro kiss). Denmark also markets a variation shaped more like a patty, hence the name bøf (steak).

Denmark is arguably the largest producer of chocolate-coated marshmallow treats, producing approximately 800 million of these every year. The largest producer, Elvirasminde, produces roughly 650 million treats, sending 400 million abroad and leaving the remaining 250 million to be eaten by the Danish population, putting the amount of flødeboller eaten at 50 per Dane per year.[13]
In Denmark the confection is known as a flødebolle (cream bun), negerbolle (negro bun) or negerkys (negro kiss). Denmark also markets a variation shaped more like a patty, hence the name bøf (steak).

Denmark is arguably the largest producer of chocolate-coated marshmallow treats, producing approximately 800 million of these every year. The largest producer, Elvirasminde, produces roughly 650 million treats, sending 400 million abroad and leaving the remaining 250 million to be eaten by the Danish population, putting the amount of flødeboller eaten at 50 per Dane per year.[13]

In Denmark the confection is known as a flødebolle (cream bun), negerbolle (negro bun) or negerkys (negro kiss). Denmark also markets a variation shaped more like a patty, hence the name bøf (steak).

Denmark is arguably the largest producer of chocolate-coated marshmallow treats, producing approximately 800 million of these every year. The largest producer, Elvirasminde, produces roughly 650 million treats, sending 400 million abroad and leaving the remaining 250 million to be eaten by the Danish population, putting the amount of flødeboller eaten at 50 per Dane per year.[13]Krembo (Hebrew: קרמבו‎, literally &quot;cream-in-it&quot;) is very popular in Israel, especially in the winter as an alternative to ice-cream.[14] It comes wrapped in colourful aluminium foil, and consists of a round biscuit base on the bottom and whipped egg whites cream from above, coated in a thin layer of chocolate. There are vanilla and mocha flavoured Krembos. In Hebrew, the word krembo is a combination of krem (cream) and bo (in it). The average krembo weighs 25 grams (0.882 ounces) and has 115 calories.[15] In Israel, the &quot;krembo season&quot; is very short, from October to February. Nevertheless, 50 million krembos are sold each year—an average of 9 per person in Israel.[15] According to a study funded by Strauss, Israel's leading krembo producer, 69% of Israelis prefer to eat krembos from the top down (starting with the cream), and only 10% start with the biscuit at the bottom; the rest had no preference.[15] Krembos are exported to the United States and Canada, and sold mostly in kosher shops and import stores.[16] The concoction was popular as a homemade sweet in Mandate Palestine in the 1940s, when it was known as Kushi (Hebrew: כושי, &quot;negro&quot;). It entered mass production in 1966. The first manufacturer, the Whitman Company, coined the name Krembo. A mocha flavour was introduced in 1967. In 1979 Whitman was acquired by Strauss-Elite. Today Strauss controls 54% of the krembo market in Israel.[15] In 2007, Nestlé introduced an ice cream variation of krembo called Lekbo (Hebrew: לקבו, &quot;lick inside&quot;). In the Hebrew version of Harry Potter and the Philosopher's Stone, Dumbledore's favourite sweet is a Krembo, rather than a sherbet lemon. The Krembo has become a pop-cultural/national icon. While considered a children's favourite, sociologists have found that it is consumed as a comfort food by Israeli expatriates in the United StatesIn German speaking Switzerland, they are commonly known as Mohrenköpfe (Moor's heads),[20][21] it's one of the European countries that still uses the original term. In the French speaking part of Switzerland they are known as Têtes Choco (&quot;chocolate heads&quot;).Schokoküsse were first introduced in industrial numbers in 1920, although the first mention of them in Germany dates back to 1829. The sweets are sold all year long. Every year approximately one billion are sold.[citation needed] This makes an average of about one dozen per person per year. They are available in supermarkets, many bakeries and some schools. Sometimes they are sold pressed between two halves of a bun, which is also referred to as a Matschbrötchen (&quot;Squished Bread Roll&quot;).[26]

These sweets are made of sweetened egg white foam and not marshmallows. In most cases the used sweetener is sugar, but there are also sugar-free products with sugar substitutes on the German market. The consistency is quite fluffy and not sticky or gooey.

They were first only known under the names Mohrenkopf (&quot;Moor's Head&quot;) or Negerkuss (&quot;Negro's Kiss&quot;), but most companies changed the official product-name in the 1980s[citation needed] to the more neutral Schokokuss (&quot;Chocolate Kiss&quot;), Schaumkuss (&quot;Foam Kiss&quot;) or to brand-specific names (the most famous brand being Dickmann's). In the South and the West of Germany they are still commonly known as Mohrenkopf. In Austria they are referred to as Schwedenbomben (&quot;Swedish bombs&quot;). Whippet cookies are produced in Montreal, Quebec, Canada. They consist of a biscuit base topped with marshmallow and then coated in a hard shell of pure chocolate. Whippet cookies first came to the market in 1927, although they had been produced and distributed by Viau under the name &quot;Empire&quot; as early as 1901. Today, the cookies are still produced in Montreal at the east end of the Viau factory, which is now owned by Culinar Inc. They are currently available with both dark chocolate and milk chocolate coatings, and with several flavors of fruit jam filling inside the marshmallow.

The cookies are similar to Mallomars of New York City, except that Whippets can be produced throughout the year because Montreal and its surrounding areas have a lower average temperature than New York. They also bear a striking resemblance to Tunnock's Tea Cakes as well as Krembos. However, the Tunnock tea cake does not have the same kind of chocolate and a different type of filling.

The Whippet cookie is a distinct part of Quebec culture because it does not travel well outside its area of production. This is partly because the pure chocolate melts very easily (compared with a chocolate mixture) and therefore they require refrigerated transport in summer. Furthermore, the combination of the hard chocolate shell and the air-filled inner marshmallow make them self-destruct when placed in the unpressurized or semi-pressurized cargo section of an airplane. However, they are currently available at least as far away as Ontario, Canada's maritime provinces, New York City, Pennsylvania and the U.S. Virgin Islands. They have also been known to be distributed by the Fresh Market grocery chain in many states including Virginia and Florida.

An episode of the Canadian science program How It's Made showed the production process behind the cookie. However, many aspects of the production process (the amount of marshmallow filling, the ingredients, etc.) were not revealed. The show's narrator described these aspects as &quot;classified information.&quot; As Canadian law requires an ingredient list on each package, the amount of confidential information involved is limited.

Another Canadian cookie, &quot;Viva Puffs&quot;, is produced by Dare Foods in five flavours. Viva is a trade name; these confections have been known in (English) Canada for at least 50 years as &quot;chocolate puffs&quot;.

Ein Schokokuss oder Schaumkuss ist eine Süßigkeit aus einer Füllung aus Eiweißschaum und einem Überzug aus Schokolade auf einer Waffel.Der „Kuss“ im Schokokuss ist eine Übersetzung von frz. le baiser („der Kuss“), wohingegen das Baiser im Französischen als la meringue bezeichnet wird.[1]

Weitere Namen, mit denen die Süßspeise auch bezeichnet wird, sind Negerkuss, im Westen und Südwesten des deutschen Sprachgebietes auch Mohrenkopf, in Österreich Schwedenbombe (eine Marke der Niemetz Süßwarenmanufaktur; vgl. Gattungsname) und im Bayerischen Wald Bumskopf.

Da die Ausdrücke Neger und Mohr wegen ihrer rassistischen Konnotation in jüngerer Zeit vermieden werden, werden als offizielle Produktnamen Bezeichnungen wie Schokoladenkuss, Schokokuss, Schaumzapfen, Schaumkuss, Süßpfropfen, Naschkuss oder firmennamenbezogene Neologismen wie Dickmann, Köhler oder Mayer-Junior verwendet.
Die Herstellungsverfahren variieren. Der gezuckerte Eiweißschaum, der manchmal mit Kakao und/oder Rumaroma versetzt ist, wird auf eine Waffel aufgebracht und mit einer Schokolade-Fettglasur überzogen. Früher wurde der weiße Schaum dazu in die Fettglasur getaucht, wodurch er vor dem Umdrehen einen charakteristischen „Zipfel“ auf der Oberseite ausbildete, der nach einer vorübergehenden Umstellung v.a. in Ostdeutschland auch heute wieder beliebt ist. Im modernen Herstellverfahren wird die Glasur jedoch maschinell versprüht.

Der Schokokuss ist mit vielerlei Schokoladensorten lieferbar. Daneben gibt es noch weitere Produkte, die nach dem Überziehen mit Kokosraspeln, Krokantstreuseln oder Mandeln bestreut werden.
Eine vor allem bei Schulkindern beliebte Form des Verzehrs ist der Schokokuss zwischen zwei Brötchenhälften („Sportweck“, „Matschbrötchen“, „Klatschbrötchen“, „Datsch“, &quot;Quetschmann&quot; oder auch „Schokokussbrötchen“). Im Großraum Düsseldorf ist der Ausdruck „Fortunabrötchen“ geläufig; der Name leitet sich von dem Fußballverein Fortuna Düsseldorf ab.

Die Verwendung einer (selbstgebauten) Schokokuss-Wurfmaschine[3] ist bei Gemeindefesten auch heute noch beliebt.
Die ersten Schokoküsse (damals noch „Tête de nègre“, auf Deutsch „Negerkopf“) entstanden im 19. Jahrhundert in Konditoreien in Frankreich, hergestellt aus einer baiserartigen Masse und einem Schokoladenguss. Zu Beginn des 20. Jahrhundert gab es sie dann auch in deutschen Konditoreien.

1920 begann Mayer Junior in Bremen mit der Fertigung dieser Spezialität in Deutschland und fertigt sie bis heute in kleinen Chargen.

1930 wurde in Österreich die Süßwarenmanufaktur Niemetz gegründet, die unter anderem „Schwedenbomben“ bis heute herstellt.

In den 1940er Jahren stellte die Firma Köhler eine Variante des Schokokusses her, „Köhler’s Wunder-Mohren-Tüte“. Es waren Hörnchen mit einer Füllung aus „Köhlerküssen“, und in der Waffel waren lauter kleine Überraschungen versteckt. Köhler stellt heute über 20 Varianten von „Köhlerküssen“ her.

Die ersten Schokoküsse in der DDR wurden von der Firma Grabower Backwaren (heute: Grabower Süsswaren GmbH) gefertigt. Die Massenproduktion in Deutschland begann um 1950, jedoch zunächst in minderer Qualität.

Daneben gibt es immer noch kleine Familienunternehmen, die sich auf die Herstellung in vielfältigen (Geschmacks-)Varianten spezialisiert haben oder aus der Baisermasse mit Schokoladenüberzug auf Wunsch Sonderanfertigungen herstellen.

More info:
English:
<a href="http://en.wikipedia.org/wiki/Chocolate-coated_marshmallow_treats" rel="noreferrer nofollow">en.wikipedia.org/wiki/Chocolate-coated_marshmallow_treats</a>

oder in Deutsch:
<a href="http://de.wikipedia.org/wiki/Schokokuss" rel="noreferrer nofollow">de.wikipedia.org/wiki/Schokokuss</a>

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