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Chocolate Nougat Cup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and almond 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 ↓

Chocolate Nougat Cup

Ingredients

Directions

  1. Prepare a batch of French Nougat No. 1.

  2. Pour the nougat onto a slab in one pile.

  3. With your hands, take out pieces and roll them into balls.

  4. Flatten the balls until they are the size of the bottom of a teacup and about the size of a biscuit.

  5. Coat the flattened nougat in chocolate.

  6. Lay them in a box filled with ground almonds and cover them.

  7. Once dry, cut into four pieces.

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

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

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

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