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Dessert

Chocolate Biscuits

A sweet biscuit made from chocolate, powdered sugar, and egg whites, baked until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and sugar 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 ↓

Chocolate Biscuits

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Warm the chocolate in a tin over a stove until soft.

  2. In a bowl, combine the powdered sugar with the warm chocolate.

  3. Mix in the egg whites until well combined.

  4. If the mixture is too thin, add more powdered sugar to achieve a paste consistency.

  5. Roll the mixture into lumps the size of walnuts.

Bake and cool

  1. Preheat the oven to 350°F (175°C) and place three sheets of paper under the biscuits.

  2. Bake until the biscuits rise and become crisp.

  3. Allow the biscuits to cool completely before removing them from the 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. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Chocolate
Provides the flavour and, when melted, binds the mixture into a paste.
Powdered sugar
Adds sweetness and bulk, and stiffens the paste so the biscuits hold their shape.
Egg whites
Provide structure and lift, helping the biscuits rise and set as they bake.

The step that matters

Adjusting the paste consistency. Egg whites vary in size and the mixture must be thick enough to hold its shape when rolled. Too thin a paste spreads and bakes flat, so powdered sugar is added until it is stiff.

“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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