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Dessert

Chocolate Creams

Chocolate fondant balls coated in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Ingredients

Directions

Prepare the fondant

  1. Work your chosen flavouring essence into the fondant on a surface dusted with icing sugar.

  2. Roll the fondant into tiny balls or fancy shapes.

Coat and dry

  1. Combine the chocolate and butter in a basin.

  2. Place the basin over a saucepan of boiling water until melted.

  3. Add about 2 teaspoons of fondant to the melted chocolate, ensuring it is no warmer than lukewarm.

  4. Drop the fondant balls into the chocolate, coating them thoroughly.

  5. Remove the balls with a bent wire and place them on buttered paper to dry.

  6. Store in a cool, dry place.

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

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

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 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

Fondant
Forms the sweet, soft centre that the chocolate coating surrounds.
Chocolate
Forms the coating that sets firm and gives the balls their flavour and gloss.
Butter
Adds fat to the melted chocolate, helping it stay smooth and glossy as it sets.

The step that matters

Keep the fondant no warmer than lukewarm when adding it to the chocolate. If the fondant is too warm it can melt and lose its shape, and the chocolate may seize or set unevenly, so the coating turns out poorly.

“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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