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Dessert

Chocolate Creams

Chocolate-covered sugar dough balls made by dipping sugar dough into melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 Creams

Ingredients

Directions

Prepare

  1. Mould some sugar dough into small balls.

  2. Melt the chocolate by scraping it into a cup and placing it in boiling water until it melts.

Coat and dry

  1. Drop the balls into the melted chocolate and ensure they are well covered.

  2. Carefully lift them out with a fork and place them on waxed or paraffin paper.

  3. Allow them to dry for several hours.

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).

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

What each ingredient does

Chocolate
Forms the outer coating that sets firm as the balls dry.
Sugar dough
Forms the sweet centre that the chocolate coating surrounds.

The step that matters

Drop the balls into the melted chocolate and ensure they are well covered.. If the chocolate is too cool or too thick, the coating can be patchy and thin. Full, even coverage keeps the sugar centre sealed as the chocolate sets.

“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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