Skip to main content
Dessert

Cream Chocolates

A sweet treat made by boiling sugar and water, forming balls, then dipping them in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 ↓

Cream Chocolates

Ingredients

Directions

Make the fondant

  1. Combine the sugar and water in a saucepan and boil for 10 minutes without stirring.

  2. Place the saucepan in cold water and stir briskly until the mixture becomes stiff enough to handle.

  3. Mould the mixture into small balls and set aside to cool.

Coat and set

  1. Break the chocolate into small pieces and melt it in a bowl over a boiling kettle.

  2. Once melted, drop the balls into the chocolate one at a time using a fork.

  3. Place the chocolate-covered balls on buttered paper to set.

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

Sugar
Cooks with water into a syrup that stiffens into the soft fondant centre.
Baker's chocolate
Forms the outer coating that hardens around the fondant balls as it sets.
Water
Dissolves the sugar so it can be boiled into a syrup.

The step that matters

Stirring the boiled sugar syrup while cooling. Stirring a cooling sugar syrup encourages small crystals to form, producing a soft, creamy fondant. Stirring too early or too little can leave the mixture grainy or too runny to shape into balls.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes