Skip to main content
Dessert

Apricot Chocolates

Apricot pulp is cooked with sugar into a stiff jelly, cut into pieces, and dipped in chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Apricot Chocolates

Ingredients

Directions

Make the jelly

  1. Rub the apricot pulp through a sieve.

  2. Add the sugar and cook until it reaches a stiff jelly consistency.

  3. Test the jelly by placing a small amount on a tin pan to cool and check firmness.

Shape and dip

  1. Lightly dust a hard surface with starch.

  2. Use a pattie funnel to shape the jelly into pieces about the size of a half dollar on the starch-dusted slab.

  3. Once cold, pick up the jelly pieces and dip them in 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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Apricot + chocolatetop 19% of all pairs
    Smell alikemoderate
    Cooked together184 recipes

    Shared aroma: non-2-enal (fatty, green).

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

What each ingredient does

Apricot pulp
Provides the fruit flavor and the body that the jelly is built from.
Sugar
Sweetens the candy and, when cooked down, sets the pulp into a firm jelly.
Starch
Dusting starch keeps the shaped jelly pieces from sticking to the surface and to each other.
Sweet chocolate
Forms a sweet outer coating over the cooled jelly pieces.

The step that matters

Cooking the jelly to a stiff consistency. Sugar and fruit pectin set as the mixture concentrates. Cooking too little leaves a soft jelly that will not hold its shape, while cooking too long makes it hard and brittle. The tin-pan test helps judge the right point.

Swap the apricot

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

  1. Vanillafits better
  2. Coconutfits better
  3. Cherryfits better
  4. Apricotthe original

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.

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes