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Margery Daw's Chocolate Creams

Chocolate cream balls coated in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Margery Daw's Chocolate Creams

Ingredients

Directions

Prepare the cream

  1. Form French cream into small cone-shaped balls with your fingers.

  2. Lay the balls on oiled paper.

  3. Let them harden.

Coat in chocolate

  1. Melt the baker's chocolate in an earthen dish in the oven without cooking it.

  2. Place the dish on a hot soapstone to keep the chocolate hot.

  3. Using a silver fork, dip each ball of cream into the melted chocolate.

  4. Slip the coated balls onto oiled paper.

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).

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

What each ingredient does

French cream
Forms the firm centre that is coated and holds its shape.
Baker's chocolate
Forms the sweet, glossy outer coating once melted.

The step that matters

Melting the chocolate without cooking it. Chocolate scorches or seizes when overheated, turning grainy and dull. Gentle warmth keeps it fluid and smooth enough to coat evenly, which is why the dish is kept warm on the soapstone rather than reheated.

“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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