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Chocolate Pkppkrmints

Chocolate peppermint candies made from confectioners' sugar dough coated in melted chocolate.

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

Chocolate Pkppkrmints

Ingredients

Directions

Make the peppermint centers

  1. In a bowl, combine confectioners' sugar with enough water to form a dough that can be rolled into balls.

  2. Add peppermint extract to the mixture for flavor.

  3. Roll the dough out on wax paper using a rolling pin.

  4. Cut out shapes for the peppermints.

Coat and set

  1. Melt the bakers' chocolate in a heatproof bowl.

  2. Dip each peppermint shape into the melted chocolate using a fork.

  3. Place the dipped peppermints on wax paper to cool.

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. Chocolate + pepperminttop 14% of all pairs
    Smell alikemoderate
    Cooked together448 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + pepperminttop 29% of all pairs
    Smell alikelow
    Cooked together2,082 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

Confectioners' sugar
Forms the bulk of the dough and gives the peppermint centers their sweetness and firm structure.
Bakers' chocolate
Forms the melted coating that gives the peppermints a rich, sweet outer shell.
Peppermint extract
Adds the mint aroma and flavor that defines the candy.

The step that matters

Dip each peppermint shape into the melted chocolate using a fork.. Chocolate must be fully melted and smooth before dipping; if it is too cool or thick it clumps and coats unevenly, and any water contact can make it seize into a grainy mass.

Swap the peppermint

How well each one fits the dish's main ingredients (sugar, chocolate):

  1. Cinnamonfits better
  2. Gingerfits better
  3. Peppermintthe original
  4. Allspicefits about as well

Fit is the average pairing score against sugar, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“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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