Why it works: Chocolate and coconut are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,107 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓
Chocolate Creams
Ingredients
Directions
Dip the uncolored cream balls into the boiling hot dissolved chocolate using a hat pin.
Set the dipped balls aside to dry.
For coconut chocolate creams, knead some coconut into the cream before forming the balls, then dip them in chocolate.
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.
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Chocolate + coconuttop 9% of all pairsSmell alikemoderateCooked together1,107 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
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Cream + chocolatetop 11% of all pairsSmell alikemoderateCooked together5,466 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Cream + coconuttop 18% of all pairsSmell alikemoderateCooked together1,223 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the coconut
The recipe marks coconut as optional. How well each one fits the dish's main ingredients (cream, chocolate):
- Vanillafits better
- Coconutthe original
- Raspberryfits about as well
- Strawberryfits less well
Fit is the average pairing score against cream, chocolate. Candidates are from the same food group and used in at least 100 recipes.
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