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Dessert

Chocolate Creams

Chocolate cream drops made by boiling sugar and milk, dissolving chocolate, cooling, dropping onto a surface, and coating with melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Creams

Oven, in the book's wordsA slow oven

Ingredients

Directions

Make the creams

  1. Boil sugar and milk together for 10 minutes.

  2. Beat the sugar and milk mixture until cool enough to handle.

  3. Drop spoonfuls onto a surface.

  4. Cool the drops.

Coat and finish

  1. Dissolve chocolate over steam from a kettle.

  2. Dip cooled drops into the 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 + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Sugar
Forms the sweet, firm candy base as it cooks and cools.
Milk
Adds moisture and creaminess to the sugar mixture, softening the texture.
Chocolate
Provides the flavor and a coating that sets firm over the cooled creams.

The step that matters

Beating the sugar and milk mixture. Beating while the mixture cools causes sugar to recrystallize into small crystals, giving a smooth, creamy texture. If it is beaten too early or not enough, the centers can stay grainy or runny.

“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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