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Chocolate Creams

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Cream and chocolate are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Creams

Ingredients

Directions

  1. Form French Cream into small cone-shaped balls using your fingers.

  2. Lay the balls on paper to harden until all are formed.

  3. Melt Baker’s chocolate in an earthen dish or small basin by placing it in the oven; keep it hot but do not let it cook.

  4. Take each ball of cream on the tines of a fork, pour melted chocolate over it with a teaspoon, and slip it onto oiled paper.

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. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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