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Chocolate Drops

A sweet treat made by mixing powdered chocolate with sugar, forming a paste, heating, and dropping onto a tin plate to set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Chocolate Drops

Why it works: Sugar and chocolate 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

  1. Scrape the chocolate into a fine powder.

  2. Combine the powdered chocolate with the sugar.

  3. Moisten the mixture with clear water until it reaches a paste consistency.

Make the drops

  1. Use a small pan to heat the mixture until it becomes liquid.

  2. Stir continuously until just before boiling, then remove from heat.

  3. Drop the mixture onto a clean, smooth tin plate using a wire to control the drops.

  4. Allow to set for two hours before removing with a knife.

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.

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.

  1. Sugar + chocolatetop 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

Sugar
Forms the bulk of the drops and sets into a hard, brittle sweet candy as it cools.
Chocolate
Provides the chocolate flavour and colour in the finished drops.

The step that matters

Stir continuously until just before boiling, then remove from heat. Sugar syrup that overheats or boils too far can crystallise or turn grainy, or set too hard to hold a clean drop. Stopping just short of boiling keeps the mixture smooth and 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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