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 Drops
Ingredients
Directions
Prepare
Scrape the chocolate into a powder.
Combine the powdered chocolate with the sugar.
Moisten the mixture with clear water and work it until smooth.
Shape
Use all the prepared paste at once; do not reheat it.
Drop the mixture onto a clean, smooth tin plate.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Chocolate + sugartop 13% of all pairsSmell alikemoderateCooked 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
- Provides the flavour and the dark colour of the drops.
- Sugar
- Sweetens the drops and gives them body as the paste sets.
- Water
- Moistens the powders so they can be worked into a smooth paste.
The step that matters
Use all the prepared paste at once; do not reheat it.. Once the paste has cooled and begun to set, reheating it can change its texture and make the drops grainy or dull, so it should be used while still workable.
“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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