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Dessert

Chocolatk Wafers

A sweet wafer made from brown and white sugar, grated chocolate, water, baking powder, and flour, baked until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Chocolatk Wafers

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. In a bowl, combine brown sugar, white sugar, grated chocolate, water, and baking powder.

  2. Add flour gradually until the dough is stiff.

Bake

  1. Roll the dough very thin.

  2. Bake in a preheated oven at 400°F (200°C) until crisp.

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).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Chocolate + flourtop 18% of all pairs
    Smell alikelow
    Cooked together8,994 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Brown sugar
Adds sweetness and moisture, and promotes browning in the baked wafers.
White sugar
Adds sweetness and helps the wafers crisp and brown as they bake.
Grated chocolate
Adds chocolate flavour and fat that firms as the wafers cool.
Baking powder
Releases gas that lifts the dough slightly and lightens its texture.
Flour
Provides the structure that holds the stiff dough together.

The step that matters

Roll the dough very thin. Thin dough dries out and crisps during baking, while thick dough stays soft and chewy in the centre. Even thickness also helps the wafers bake at the same rate.

“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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