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Chocolate Creams

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Cream and chocolate are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Creams

Ingredients

Directions

  1. Shape the French Cream mixture into pear shapes.

  2. Place them on a marble slab or waxed paper and let them stand for about 12 hours.

  3. Melt the confectioner's chocolate over steam or boiling water.

  4. Using a fork, roll the creams in the melted chocolate and let them 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 + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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

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