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Peanut Butter Chocolates

A confection made from roasted peanuts, salt, glucose, sugar, and dipped in chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peanut and chocolate are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,279 recipes. Both carry 2-ethyl-3,6-dimethylpyrazine, which smells roasted, nutty. The science ↓

Peanut Butter Chocolates

Ingredients

Directions

Prepare

  1. Grind the roasted peanuts as fine as possible.

  2. Add salt and glucose, then knead until well combined.

Shape and finish

  1. Sprinkle a slab with 4× sugar and roll out the mixture thin.

  2. Cut into shapes using a caramel cutter.

  3. Dip the pieces in sweet chocolate or roll into oval or round shapes and dip.

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. Peanut + chocolatetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,279 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Peanut + sugartop 27% of all pairs
    Smell alikelow
    Cooked together2,545 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

Roasted peanuts
Provide the main bulk and peanut flavour, and their oils bind the mixture when finely ground.
Glucose
Adds sweetness and moisture, helping the mixture hold together and stay pliable.

The step that matters

Grind the peanuts as fine as possible. Coarse grinds stay crumbly and will not knit into a smooth, firm mixture. Fine grinding releases the peanut oils, which act as a binder so the rolled pieces hold their shape.

Swap the peanut

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

  1. Hazelnutfits about as well
  2. Almondfits about as well
  3. Peanutthe original
  4. Chestnutfits about as well

Fit is the average pairing score against sugar, chocolate. 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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