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Maple Cream Chocolates

Maple cream chocolates are sugar balls coated in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Maple Cream Chocolates

Ingredients

Directions

Make the maple sugar base

  1. Crack the maple sugar into small bits.

  2. Place the sugar bits in a saucepan with the hot water.

  3. Heat the mixture on the stove without boiling until the sugar is fully dissolved.

  4. Once dissolved, bring the mixture to a rapid boil for 5 minutes.

  5. After boiling the sugar, remove it from the heat and let it cool slightly.

  6. Beat the sugar mixture until it becomes stiff enough to form into balls.

Shape and coat

  1. Lightly flour your hands.

  2. Take a piece of the mixture about the size of a marble and roll it into a ball.

  3. Place the balls on a buttered plate.

  4. Once the balls are hard, drop them one at a time into the melted chocolate.

  5. While boiling, break the chocolate into pieces and place it in a bowl over a pot of boiling water.

  6. Using a fork in each hand, turn the balls until they are fully coated in chocolate.

  7. Place the chocolate-covered balls on buttered paper to cool and harden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Maple sugar
Forms the sweet, firm candy base that is beaten into shapeable balls.
Baker's chocolate
Forms the coating that sets into a firm, glossy shell over the balls.
Hot water
Dissolves the maple sugar so it can be boiled into a syrup.

The step that matters

Beating the cooled sugar mixture. Beat it only after it has cooled slightly, so it thickens into a stiff, shapeable mass rather than staying runny or turning grainy when crystals form in a hot syrup.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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