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Chocolate Creams

Chocolate-covered cream balls made from French cream and bakers' chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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

Form the creams

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

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

Coat with chocolate

  1. Melt the bakers' chocolate in an earthen dish or small basin by placing it in the oven; keep it hot but do not let it cook.

  2. Take each ball of cream on the tines of a fork and pour melted chocolate over it with a teaspoon.

  3. Slip the coated ball 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

What each ingredient does

French cream
Forms the soft centre of each candy, set firm enough to shape by hand.
Bakers' chocolate
Forms the coating that gives each cream its firm, glossy shell when it cools.

The step that matters

Melting the chocolate without cooking it. Chocolate overheated past its melting range can seize, turn grainy or lose its gloss, and warm chocolate poured over the cream can soften or melt the centre. Keeping it just warm and fluid gives a thin, even coat.

“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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