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Chocolate Creams

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chocolate and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,543 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Creams

Ingredients

Directions

  1. Melt the chocolate in a double boiler.

  2. Form small balls of fondant and place them on wax paper.

  3. Put the wax paper outside to cool.

  4. Once the chocolate is melted, dip each fondant ball into the chocolate one at a time.

  5. Remove the chocolate-covered ball with a fork and place it on buttered paper.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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