Skip to main content

Chocolate Creams

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

Why it works: Chocolate and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 11,448 recipes. Both carry 2-heptenal, which smells green. The science ↓

Chocolate Creams

Ingredients

Directions

  1. Mold fondant into small balls and set in a cool place to harden for at least 1 hour.

  2. Melt unsweetened chocolate in a double boiler.

  3. Place each fondant ball on the end of a long hat pin.

  4. Dip the fondant balls quickly into the melted chocolate.

  5. Once coated, place them on paraffin paper in a cool place.

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. 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

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes