Name: Filbert Pyramids
Ingredients: filberts (hazelnuts); chocolate

Why it works: Hazelnut and chocolate work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 350 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Filbert Pyramids

Ingredients

filberts (hazelnuts)
chocolate

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.

Roast the filberts in the oven at 350°F (175°C) until golden.
Coat the roasted filberts with melted chocolate.
On a piece of oilcloth, arrange three filberts in a triangle so they touch each other.
Place another filbert on top of the triangle.
Allow the chocolate to set so the filberts stick together.
For a decorative touch, let a little chocolate drip down the sides of the top filbert.

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.

Hazelnut + chocolatetop 7% of all pairs

Smell alikemoderate

Cooked together350 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Filbert + chocolatetop 11% of all pairs

Smell alikemoderate

Cooked together22 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Filbert + hazelnuttop 13% of all pairs

Smell alikemoderate

Cooked together21 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).