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Chocolate Creams

Chocolate Creams are sugar balls coated in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Chocolate Creams

Ingredients

Directions

Make the sugar base

  1. Combine sugar and water in a saucepan and boil without stirring until a drop hardens in cold water.

  2. Remove from heat and let cool partially.

  3. Beat the mixture with a spoon until it can be worked with your hands.

  4. Roll the mixture into small balls using your palms.

Coat and set

  1. Melt the bitter chocolate in the oven to avoid burning.

  2. Dip each ball in the melted chocolate.

  3. Place the dipped candies on waxed paper and set in a cool place to harden.

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).

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

What each ingredient does

Granulated sugar
Forms the firm, sweet candy base when boiled and then beaten.
Bitter chocolate
Forms the outer coating that hardens around the sugar centers.

The step that matters

Boil without stirring until a drop hardens in cold water. Stirring can trigger sugar crystallization, making the candy grainy, and the cold-water test shows whether the syrup has reached the firmness needed to hold its shape once cooled and beaten.

“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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