The reference to ice in the name relates to the fact that it melts very easily in the mouth and is perceived to have a cooling effect as the heat energy is absorbed. This effect is due to the melting point of coconut oil lying between 20 and 23 degrees Celsius, around 10 degrees lower than chocolate. In some recipes, menthol is added, and in industrial production, urea is often added, both of which increase the cooling sensation. Ischoklad is a popular Swedish Christmas treat. In Germany, the largest producer of Eiskonfekt is Eichetti.