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Dessert

Maple Cream Chocolates

A confection of maple sugar and chocolate formed into truffle-like balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Maple Cream Chocolates

Ingredients

Directions

Make the maple sugar base

  1. Crack the maple sugar into small pieces and place it in a saucepan with the hot water.

  2. Heat the mixture without boiling until the sugar is fully dissolved.

  3. Once dissolved, bring to a rapid boil for 5 minutes.

  4. After boiling the sugar, remove it from heat and let it cool slightly.

  5. Beat the sugar mixture until it is stiff enough to form into balls.

Shape and coat

  1. While boiling, break the chocolate and place it in a bowl over a boiling kettle.

  2. Lightly flour your hands, take a piece the size of a marble, and roll it into a ball.

  3. Place the balls on a buttered plate.

  4. Once hardened, dip each ball into the melted chocolate using forks to coat them.

  5. Place the chocolate-covered balls on buttered paper to cool and harden.

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).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Maple sugar
Provides the main sweetness and, once boiled and beaten, the firm body that holds the balls together.
Baker's chocolate
Forms the outer coating that adds richness and a firm, glossy shell when it cools.

The step that matters

Beating the sugar mixture until stiff. Beating after boiling cools the sugar and encourages fine crystals to form, giving a firm, shapeable mass. Stop too early and the balls stay sticky; go too far and they become hard and crumbly.

“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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