Skip to main content
Dessert

Chocolate Creams

Chocolate Creams are a sweet confection made from sugar syrup, fondant, and chocolate coating.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Creams

Ingredients

Directions

Make the syrup

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

  2. Set over brisk heat and stir until dissolved, but do not stir after the syrup begins to boil.

  3. With a damp cloth, remove any sugar that sticks to the inside of the saucepan.

  4. Avoid moving the boiling syrup.

  5. Boil until the syrup reaches the soft ball stage.

Make the fondant

  1. Remove from heat and pour into a bowl.

  2. Let cool until it won't burn to the touch.

  3. Stir steadily until the mixture becomes creamy white.

  4. Transfer it into a buttered dish to harden.

Shape and coat

  1. Soften the fondant by heating it in a double boiler.

  2. Shape the fondant as desired.

  3. Melt the unsweetened chocolate in a double boiler slowly, avoiding scalding.

  4. Keep the melted chocolate lukewarm while coating.

  5. Coat the fondant with melted chocolate.

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

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

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  3. Sugar + chocolatetop 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

Cane granulated sugar
Forms the sugar syrup that sets into the soft, creamy fondant.
Cream of tartar
Acidifies the syrup to help prevent crystals from forming, keeping the fondant smooth.
Unsweetened chocolate
Forms the coating that gives the fondant its chocolate flavour and shell.

The step that matters

Leave the boiling syrup undisturbed. Stirring after the syrup boils, or letting sugar crystals fall into it, can trigger large crystal growth and a grainy fondant. Wiping the pan sides keeps stray crystals out.

“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.

You might also like

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