Why it works: Chocolate and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,543 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Diabetic-friendly Melt-away Mints
Ingredients
Directions
Make the chocolate
In the top of a double boiler, melt milk chocolate coating over hot, not boiling, water.
Add vegetable shortening and peppermint oil, a little at a time, beating well after each addition.
Chill the chocolate mixture in the refrigerator until it reaches a soft custard consistency.
Place the mixture in a mixing bowl and beat for 30 seconds; do not overbeat.
Set and cut
Pour the mixture into a waxed paper-lined 10 × 13‑inch pan.
Cover the pan with waxed paper and tap it to level the mixture.
Place the pan in the refrigerator until firm but not hard.
Cut the set chocolate into squares.
Coat
Dip the squares in melted and cooled milk chocolate coating.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Chocolate + buttertop 16% of all pairsSmell alikemoderateCooked together10,543 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
- Milk chocolate coating
- Forms the main body and flavour of the mint centres as it sets firm.
- Vegetable shortening
- Adds fat that keeps the chocolate smooth and soft enough to cut cleanly.
- Peppermint oil
- Provides the mint aroma and flavour that defines the candy.
The step that matters
Beating after adding peppermint oil. Beating for only 30 seconds and avoiding overbeating keeps the chocolate glossy and at a soft custard texture; overbeating can cause it to thicken and set too stiffly to shape.
“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 Cream171 recipes
Chocolate Cookies76 recipes
Chocolate Fudge55 recipes
Chocolate Drop Cookies50 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.