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Dessert

Chocolate Kisses

Chocolate Kisses are small chocolate confections made with chocolate, sugar, and egg whites.

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

Chocolate Kisses

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Beat the egg whites until stiff peaks form.

  3. Melt the chocolate and mix it with the sugar.

Bake

  1. Drop spoonfuls of the mixture onto a buttered baking pan.

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

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Egg whites
Whipped to stiff peaks, they trap air and give the kisses a light, airy structure.
Sugar
Sweetens the kisses and, with the melted chocolate, helps the mixture set firm as it bakes.
Chocolate
Provides the main flavor and, once melted and cooled, lends body and structure to the mixture.

The step that matters

Beating the egg whites until stiff peaks form. Egg whites must be whipped enough to hold air. Under-whipped whites deflate when folded into the chocolate and sugar, leaving dense kisses instead of light ones.

“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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