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Chocolate Cannelons

Chocolate Cannelons are thin chocolate rolls made from chocolate, sugar, flour, and egg white, baked and shaped while warm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chocolate Cannelons

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Mix the grated chocolate, sugar, and flour in a bowl.

  2. Add the beaten egg white to form a paste.

  3. Take walnut-sized pieces and roll them out very thinly.

Bake and shape

  1. Place the rolled pieces on a buttered baking sheet.

  2. Bake in a moderate oven at 350°F (175°C) for 10 to 15 minutes.

  3. While warm, turn them over a ruler to shape.

  4. Transfer to a sieve to dry.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Grated chocolate
Provides the main flavor and dark color of the thin cannelloni.
Sugar
Adds sweetness and helps the pieces turn crisp as they bake and cool.
Flour
Gives the paste body so the thin rolled pieces hold together.
Egg white
Binds the dry ingredients into a paste that can be rolled thin.

The step that matters

Shaping while warm. Sugar-rich pieces harden as they cool, so they must be turned over the ruler while still warm or they will set flat and lose the curved shape.

“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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