Name: Acokn Bonbons
Ingredients: Almond Paste; Chocolate Fondant; Sugar (large bright crystals)

Why it works: Almond and chocolate are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,733 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Acokn Bonbons

Ingredients

Almond Paste
Chocolate Fondant
Sugar (large bright crystals)

Directions

Color a number of pounds of Almond Paste bright green and roll it out into strips.
Cut the strips into equal pieces and form them into round drops, shaping one end to a point like an acorn.
Prepare Chocolate Fondant as for dipping Chocolate Bonbons.
Sift a quantity of Sugar, reserving only the large bright crystals.
Dip the blunt end of each acorn-shaped piece into the Fondant.
Stand the dipped end in the Sugar, chocolate end down, to allow small crystals to adhere.
Continue this process until all pieces are done.
Arrange them in pans to crystallize.

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.

Almond + chocolatetop 9% of all pairs

Smell alikemoderate

Cooked together1,733 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Chocolate + sugartop 13% of all pairs

Smell alikemoderate

Cooked together15,404 recipes

Shared aroma: guaiacol (smoky, sweet).
Almond + sugartop 18% of all pairs

Smell alikemoderate

Cooked together15,679 recipes

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