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Dessert

Egg Cream Chocolates

A chocolate confection made with egg whites, Bon Bon cream, glucose, starch, and flavored with a choice of flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and chocolate are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Egg Cream Chocolates

Ingredients

Directions

Make the cream

  1. Melt the Bon Bon cream over steam and add flavoring to taste.

  2. Set aside and beat the egg whites until stiff.

  3. Add warm glucose to the egg whites and beat again.

  4. Combine the egg mixture with the cream and mix well.

  5. Incorporate starch into the mixture.

Finish

  1. When ready, dip the chocolates in bitter-sweet chocolate.

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. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + chocolatetop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Bon bon cream
Forms the rich, smooth base that the centers are built on.
Egg whites
Whipped to stiff foam, they lighten the mixture and give it an airy texture.
Glucose
Adds sweetness and softness, and helps keep the centers from becoming hard.
Starch
Thickens the mixture so it firms up enough to hold its shape.

The step that matters

Beat the egg whites until stiff. Egg whites must be whipped to stiff peaks to trap air. Under-beaten whites give a dense, loose mixture, and over-beaten whites turn grainy and collapse when folded in.

“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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