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Chocolate Pastils

Chocolate Pastils are small, flat chocolate confections made by mixing melted chocolate with sugar and water, then drying on paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and sugar 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 Pastils

Ingredients

Directions

Make the paste

  1. Melt the chocolate in a pan over low heat, stirring with a spoon.

  2. Dissolve the sugar in a little clear water.

  3. Add the melted chocolate to the sugar mixture. If the paste is too thick, add more water until it reaches a spreadable consistency.

Shape and dry

  1. On half a sheet of paper, drop small, round, flat drops of the mixture, about the size of a sixpence.

  2. Let the pastils dry naturally in a cupboard.

  3. Once dry, remove them from the paper and store in boxes.

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 + sugartop 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

Chocolate
Provides the main flavour and, once cooled, the firm body of each pastil.
Loaf sugar
Dissolves into the water to give sweetness and help the paste set firm as it dries.

The step that matters

Adding water to the paste. Sugar dissolved in water and chocolate form a paste whose thickness decides the drop shape. Too thick and the drops will not spread flat; adding water in small amounts until spreadable keeps them even and lets them dry into firm pastils.

“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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