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Dessert

Chocolate Drops

Chocolate Drops are small chocolate candies made by dropping a chocolate paste onto a plate and letting them set.

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

Why it works: Chocolate and sugar 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 Drops

Ingredients

Directions

Prepare

  1. Scrape the chocolate to a powder.

  2. Mix the chocolate powder with cold water to form a paste.

  3. Combine the paste with sugar to create a syrup.

Shape and set

  1. Drop the mixture onto a smooth tin or copper plate at regular intervals.

  2. Let the drops sit for 1.5 to 2 hours before removing them with a thin knife.

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.

Photo for illustrative purposes only · Contact us to use it

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. Chocolate + sugartop 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

Chocolate
Provides the flavour and colour of the drops.
Sugar
Forms the syrup that sets into the body of the drops.
Cold water
Turns the chocolate powder into a paste so it blends evenly into the syrup.

The step that matters

Combining the paste with sugar to create a syrup. The chocolate paste must blend evenly into the sugar syrup before dropping. Uneven mixing leaves streaks or lumps, and the drops will not set with a uniform texture.

“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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