Name: Chocolate Cream Almonds
Ingredients: cream; Fry’s malted chocolate paste; roasted almonds; syrup

Why it works: Chocolate and almond are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,733 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Chocolate Cream Almonds

Ingredients

cream
Fry’s malted chocolate paste
roasted almonds
syrup

Directions

Melt the cream in a saucepan.
Melt some Fry’s malted chocolate paste and mix it with the cream until it turns dark brown.
Pour the mixture onto a slab and knead it when it is blood warm.
Roll it out and envelop the roasted almonds in the chocolate cream.
Allow the almonds to dry and set, then crystallize them in syrup.

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.

Chocolate + almondtop 9% of all pairs

Smell alikemoderate

Cooked together1,733 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Cream + chocolatetop 11% of all pairs

Smell alikemoderate

Cooked together5,466 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Cream + syruptop 12% of all pairs

Smell alikemoderate

Cooked together1,964 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Chocolate + syruptop 15% of all pairs

Smell alikelow

Cooked together1,239 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Cream + almondtop 16% of all pairs

Smell alikemoderate

Cooked together5,130 recipes

Shared aroma: 2-heptanol (bitter, floral).