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Dessert

Chocolate Drops

Chocolate Drops are small chocolate confections made by mixing chocolate powder with powdered sugar and water, then dropping onto a plate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Prepare the paste

  1. Mix the chocolate powder with the powdered sugar in a bowl.

  2. Add enough clean water to form a paste.

  3. Transfer the mixture to a saucepan, filling it no more than three-quarters full.

Cook the chocolate

  1. Place the saucepan over medium heat, stirring continuously until it almost boils.

  2. Remove from heat and stir until it reaches the desired consistency.

Drop and set

  1. Prepare a clean, smooth tin plate.

  2. If the drops stick, lightly grease the plate with a rag dipped in sweet oil.

  3. Drop spoonfuls of the chocolate mixture onto the plate.

  4. To control the size of the drops, use a small piece of wire to regulate the flow.

  5. Once cooled, use a knife to remove the drops from the plate.

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
Provides the main flavour and sets firm as the mixture cools.
Powdered sugar
Adds sweetness and body, helping the mixture hold its shape as a drop.

The step that matters

Remove from heat and stir until it reaches the desired consistency. Sugar and chocolate thicken as they cool and lose water. Pulling the pan off the heat at the right point sets the texture, so the drops neither spread nor turn 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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