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Chocolate Creams

From an old cookbook · modernised transcription
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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

  1. Dip the uncolored cream balls into the boiling hot dissolved chocolate using a hat pin.

  2. Set the dipped balls aside to dry.

  3. For coconut chocolate creams, knead some coconut into the cream before forming the balls, then dip them in 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. Chocolate + coconuttop 9% of all pairs
    Smell alikemoderate
    Cooked together1,107 recipes

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

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

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

  3. Cream + coconuttop 18% of all pairs
    Smell alikemoderate
    Cooked 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):

  1. Vanillafits better
  2. Coconutthe original
  3. Raspberryfits about as well
  4. 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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