Why it works: Cocoa and syrup work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 19 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Cocoa Nut Creams
Ingredients
Directions
Prepare fondant according to your preferred recipe.
Add finely grated cocoa nut to the boiling mixture before pouring it into molds.
Fill the molds halfway with the white mixture.
Color the remaining mixture red with cochineal and fill the molds completely.
Once set, sift the creams out of the starch and clean them.
Crystalize the creams with syrup as directed for liqueurs.
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.
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Cocoa + syruptop 31% of all pairsSmell alikelowCooked together19 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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