Why it works: Syrup and chocolate are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,239 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Chocolate Candy
Ingredients
Directions
Boil the syrup until it reaches a feathery stage.
Pour the syrup into boxes and let it form a crust.
Gently insert the shaped chocolate articles into the syrup and push them under with your finger.
Cover and finish as directed for other candies.
Once drained and dry, remove the boxes from the stove and let them cool.
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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Syrup + chocolatetop 15% of all pairsSmell alikelowCooked together1,239 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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