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Chocolate Drops

Chocolate drops are small chocolate pieces coated with sugar nonpareils.

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

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 Drops

Ingredients

Directions

Make the chocolate

  1. Warm the chocolate on a pewter plate in the oven.

  2. Transfer the chocolate to a copper saucepan and mix in the powdered sugar over low heat.

  3. Remove from heat and roll the mixture into small marble-sized pieces.

Shape and finish

  1. Place the pieces on white paper.

  2. Lift the paper by the corners and drop it to flatten the drops to the size of a sixpence.

  3. Sprinkle sugar nonpareils over the drops and shake off the excess.

  4. Let the drops cool completely before storing them in a prepared box.

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.

Photo for illustrative purposes only · Contact us to use it

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

Chocolate
Forms the body of the drops and sets firm as it cools.
Powdered sugar
Sweetens the chocolate and thickens it so it can be rolled into pieces.

The step that matters

Let the drops cool completely before storing them in a prepared box. Chocolate stores best once fully set; packing it while still warm can leave the drops soft, misshapen, or prone to sticking together and blooming.

“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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