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A New Soluble Cocoa

A chocolate candy made by molding a thick paste of cocoa, sugar, and cream, then coating with crystallized sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

A New Soluble Cocoa

Ingredients

Directions

Make the paste

  1. Combine chocolate or cocoa liquor, sugar, and cream or condensed milk in a saucepan over heat to form a thick paste.

  2. Gradually add more sugar to the paste until it is stiff enough to mold.

Mold and crystallize

  1. Mold the mixture into pieces of suitable size.

  2. Immerse the pieces in a thick syrup of sugar and water until covered with crystallized sugar.

  3. Remove from syrup and allow to dry.

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 + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  4. Cream + syruptop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Chocolate + sugartop 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

Chocolate or cocoa liquor
Provides the cocoa flavor and the solid body of the candy.
Sugar
Sweetens the candy and, once cooled, sets the paste firm enough to mold.
Cream or condensed milk
Adds fat and moisture that soften the paste and give it a smooth texture.

The step that matters

Adding sugar to the paste. Sugar must be added gradually so the paste stiffens evenly without becoming grainy or too hard to mold. Stop once it holds its shape, since overworking can make the candy brittle.

“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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