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Dessert

Chocolate Kisses

Chocolate kisses are a confection made from sugar, chocolate, and egg whites.

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 Kisses

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Pound the chocolate and sift it finely.

Make and bake

  1. In a bowl, mix the sugar and chocolate with the beaten egg whites until frothy.

  2. Drop spoonfuls of the mixture onto buttered paper.

  3. Bake slowly in the preheated oven.

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).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked 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

Sugar
Sweetens the mixture and adds bulk to the meringue-style batter.
Chocolate
Provides the flavor and dark color of the kisses.
Egg whites
Whipped into foam, they give the kisses their light, airy structure.

The step that matters

Mixing until frothy. Egg whites must be beaten to a stable foam before the sugar and chocolate are folded in. Under-beaten whites stay dense and the kisses won't puff, while over-beaten whites turn dry and grainy.

“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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