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Dessert

Biscotins in Chocolat

Biscuits made from beaten egg whites, sugar, and grated chocolate, baked until set.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Why it works: Chocolate and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and 11,448 recipes mention both. Both carry 2-heptenal, which smells green. The science ↓

Biscotins in Chocolat

Ingredients

Directions

Make the batter

  1. Beat eggs to a stiff froth.

  2. Add the sugar.

  3. When thoroughly mixed, add the chocolate.

Shape and bake

  1. Lay spoonfuls on paper powdered with sugar or greased.

  2. Put in moderate oven.

By Jacqueline Harrison Smith (ed.). Recipe from a historical cookbook (Project Gutenberg).

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 aroma chemistry they share, and how many recipes mention both.

  1. Chocolate + eggtop 24% of all pairs
    Aroma overlapmoderate
    Mentioned together11,448 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Egg whites
Whipped into a stiff foam that traps air, giving the biscuits lightness and structure as they set.
Grated chocolate
Adds rich chocolate flavour and fat, which contributes to the biscuit's tender texture.

The step that matters

Beat the eggs to a stiff froth. The whites must be whipped until they hold stiff peaks, because the trapped air is what gives the biscuits lift and a light texture. Under-beaten whites will spread flat and dense, and over-beaten whites turn grainy and collapse when the chocolate is folded in.

“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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