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Dessert

Fondant for Chocolate Cream

Fondant made from sugar, water, and cream of tartar, used as a creamy base for chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Fondant for Chocolate Cream

Ingredients

Directions

Make the syrup

  1. Combine sugar, water, and cream of tartar in a granite pan.

  2. Stir until sugar dissolves, then stop stirring.

  3. Boil the mixture, removing any crystals that form around the edge of the pan.

  4. Test by dropping a little into cold water; it should form a soft ball.

Make the fondant

  1. Grease a large platter with butter and pour the syrup onto it.

  2. Let it cool until pressing it leaves a dent.

  3. Once cool, stir with a spoon until it becomes a smooth, creamy paste.

  4. Let the fondant sit for a day.

Dip and dry

  1. Melt chocolate in a dish over boiling water.

  2. Dip the molded fondant balls or cone-shaped pieces into the chocolate using a hat pin.

  3. Place them on waxed paper to dry.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 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 bulk of the fondant, and its fine crystals set into a smooth paste when stirred.
Cream of tartar
Acidifies the syrup, helping prevent large sugar crystals from forming and keeping the paste smooth.
Water
Dissolves the sugar so it can be boiled into a syrup.

The step that matters

Removing crystals from the pan edge while boiling. Sugar crystals on the pan edge can fall back into the syrup and seed unwanted crystallization, leaving the fondant grainy instead of smooth.

“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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