Chocolate Drops
about 80 dropsIngredients
Directions
Make the sugar balls
Boil two and a half cups pulverized or granulated sugar with one-half cup cold water for four minutes.
Stir until cold enough to make little balls.
Coat with chocolate
Take half a cake of Baker's chocolate, cut into fine pieces, and set aside to melt.
When the balls are cool enough, roll them in the melted chocolate.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sugar (in the method)
- Forms the sweet base that cooks into a syrup and sets into the drop centres.
- Baker's chocolate (in the method)
- Forms the melted outer coating that gives the drops their flavour and firm shell.
The step that matters
Stirring the syrup until cold enough to ball. Stirring too early or too late changes the sugar's crystal structure. Stirred properly, the cooled syrup turns creamy and holds its shape, while stirring too soon can leave it grainy or too runny to form balls.
“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
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 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.