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Chocolate Creams

Chocolate-coated fondant or almond paste balls made by dipping them in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Chocolate Creams

Ingredients

Directions

Make the coating

  1. In a double boiler, combine grated chocolate, icing sugar, vanilla, and water. Stir until the mixture is liquid.

Dip and set

  1. Dip the balls of fondant or almond paste into the chocolate mixture.

  2. Drop them onto a greased surface and allow to set.

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 + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

  4. Chocolate + almondtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

  5. Chocolate + sugartop 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

Chocolate
Forms the glossy coating that hardens as it cools and sets.
Icing sugar
Adds sweetness and helps thicken the coating so it clings to the centres.
Fondant or almond paste
Provides the sweet, soft centre that the chocolate coats.

The step that matters

Stir until the mixture is liquid. Chocolate that is overheated or not fully melted can seize or turn grainy, and a thick coating will not coat evenly. Gentle heat in a double boiler keeps it smooth and fluid for dipping.

Swap the almond

How well each one fits the dish's main ingredients (chocolate, sugar, vanilla):

  1. Hazelnutfits about as well
  2. Almondthe original
  3. Chestnutfits about as well
  4. Macadamia nutfits less well

Fit is the average pairing score against chocolate, sugar, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“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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