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Dessert

Chocolate Creams

A dessert of molded fondant shapes coated in chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vanilla and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Creams

Ingredients

Directions

Make the fondant

  1. In a bowl, mix equal amounts of egg whites and water.

  2. Gradually add powdered sugar until the mixture can be molded into shapes.

  3. Place the fondant on waxed paper to harden for 6 to 12 hours.

Make the filling

  1. In another bowl, mix sweet cream with enough powdered sugar to form a stiff paste.

  2. Add vanilla or almond flavoring to taste.

  3. Roll or shape the mixture as desired, dusting with powdered sugar to prevent sticking.

  4. Place on waxed paper to harden.

  5. Once hardened, coat the shapes 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. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

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

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

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg whites
Whipped or mixed with water and sugar, they form the structure that sets the moldable fondant.
Powdered sugar
Adds sweetness and bulk, stiffening the mixture so it can be molded and holds its shape.
Sweet cream
Provides fat and richness, and with sugar forms a stiff paste that holds its shape.
Melted chocolate
Forms a rich outer coating that adds flavor and a glossy finish once set.

The step that matters

Adding powdered sugar to the fondant. Sugar must be added gradually so the mixture stiffens evenly. Adding it too fast can make the fondant lumpy or too stiff to mold.

“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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