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Dessert

Conserve of Chocolate

A chocolate preserve made by mixing melted chocolate with boiled sugar and setting in a paper mold.

From an old cookbook · modernised transcription
By Frances Crawford · From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Chocolate and sugar 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 ↓

Conserve of Chocolate

Ingredients

Directions

  1. Scrape an ounce of chocolate and mix it with half a pound of sugar that has been boiled to the great plume.

  2. Work the mixture well with a spoon.

  3. Put it into a mould made of paper.

  4. When cold, cut it into lozenges.

Nutrition, whole recipe (rough)

204Calories
1 gProtein
9 gFat
30 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Frances Crawford. 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. See the original page.

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 + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Chocolate
Gives the conserve its flavour and deep colour, and its fat helps it set firm.
Sugar
Sweetens the conserve and, boiled to the great plume, forms a firm mass once cooled.

The step that matters

Working the mixture well with a spoon. The chocolate must be thoroughly blended into the boiled sugar so the mass cools evenly and holds together when cut into lozenges.

“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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