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Chocolate Drops

Chocolate drops made from confectioner's sugar, cream, and melted chocolate.

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

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 Drops

Ingredients

Directions

Make the drops

  1. Boil the confectioner's sugar and cream for 6 minutes.

  2. Beat the mixture until cool.

  3. Once cool, mold the mixture into drops.

Coat and finish

  1. Roll each drop in 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.

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. 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

Confectioner's sugar
Provides the sweet bulk of the candy and, once boiled and beaten, sets into a firm, moldable mass.
Cream
Adds moisture and fat, giving the drops a softer, creamier texture.
Melted chocolate
Forms a coating over each drop, adding flavor and a crisp outer layer.

The step that matters

Beating the mixture until cool. Beating while the boiled sugar cools encourages fine sugar crystals to form, producing a smooth, firm texture. Molding before it has cooled can leave the drops soft and grainy.

“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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