Chocolate Drops, with Nonpareils
Ingredients
Directions
Prepare
Warm a small cast-iron or metal mortar.
Pound the chocolate in the mortar until it becomes malleable.
Divide the chocolate into small balls.
Place the balls on square pieces of paper, about ¾ inch apart.
Shake the paper to flatten the chocolate balls.
Sprinkle white nonpareils over the flattened chocolate to cover the surface.
Set and serve
Once cold, remove the chocolate drops from the paper.
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
What each ingredient does
- Chocolate
- Forms the body of each drop, setting firm as it cools.
- White nonpareils
- Adds a decorative sugar coating on the surface of each drop.
The step that matters
Pound the chocolate until malleable. Chocolate must be softened to a pliable state before shaping. Warming the mortar helps keep the chocolate workable, so the balls can be flattened smoothly without cracking.
“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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