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Chocolate Ice Cream Candy

A chocolate candy made by boiling chocolate with butter and cream of tartar, then cooling and kneading with powdered chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Ice Cream Candy

Ingredients

Directions

Cook the candy

  1. In a saucepan, combine the butter, cream of tartar, and chocolate.

  2. Boil the mixture (except for the butter) for 10 minutes.

  3. Add the butter; the mixture will froth and double in size.

  4. Continue boiling until it reaches a soft crack stage.

  5. Pour the mixture onto a well-greased plate or slab.

Knead and flavor

  1. Knead in the powdered chocolate.

  2. Once cool enough, pull the candy and flavor with vanilla while working.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  4. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Cream and vanilla barely smell alike, yet cooks put them together in 12,301 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

Butter
Adds fat for richness and a smooth, tender bite in the finished candy.
Chocolate
Supplies the main chocolate flavor and fat that give the candy its body.
Cream of tartar
Acidifies the sugar mixture, helping prevent crystallization for a smoother texture.

The step that matters

Boil until the soft crack stage. The mixture must reach the soft crack stage, where enough water has evaporated from the sugar syrup. Stopping early leaves the candy soft and sticky, while going too far makes it hard and brittle.

“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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