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Dessert

Chocolate Almond Rolls

Chocolate Almond Rolls are a confection made from sugar, glucose, water, coconut, marshmallows, chocolate, and ground roasted almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Coconut and almond match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,093 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Chocolate Almond Rolls

Ingredients

Directions

The book gives no oven temperature. The 246°F (119°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Combine sugar, glucose, and water in a large pot.

  2. Cook until the mixture reaches 246°F (119°C).

  3. Pour the mixture onto a damp slab.

  4. Sprinkle with coconut and marshmallows.

  5. Once cooled, cream the mixture.

  6. Knead the mixture until smooth.

Set and shape

  1. Press the mixture evenly into paper‑lined caramel pans.

  2. Let it set for several hours.

  3. Turn out the set mixture.

  4. Cut it into small bars.

Coat and finish

  1. Dip each bar in thin chocolate.

  2. Roll each chocolate‑dipped bar in ground roasted almonds.

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.

  1. Coconut + almondtop 3% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Chocolate + almondtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Coconut + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,107 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Forms the sweet, firm body of the mixture as it cooks to a set candy.
Glucose
Inhibits sugar crystallization, keeping the candy smooth and less grainy.
Coconut
Adds bulk, chewy texture and flavor to the candy mass.
Marshmallows
Add softness and chew, helping the mixture stay tender after setting.
Thin chocolate
Forms a sweet, crisp outer coating on each bar.

The step that matters

Cook until the mixture reaches 246°F (119°C). Sugar syrup set texture depends on its final concentration. Stopping short leaves a soft, sticky mass that will not hold its shape; cooking too far makes it hard and brittle.

Swap the coconut

How well each one fits the dish's main ingredients (sugar, chocolate, almond):

  1. Vanillafits better
  2. Coconutthe original
  3. Cherryfits about as well
  4. Figfits about as well

Fit is the average pairing score against sugar, chocolate, almond. Candidates are from the same food group and used in at least 100 recipes.

“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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