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Chocolate-cream Bars

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and cream are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate-cream Bars

Ingredients

Directions

  1. Melt the chocolate paste in a vessel.

  2. Pour enough melted chocolate into the molds to coat them about ½ inch thick, turning to ensure even coating, then set aside to harden.

  3. Fill the molds with melted cream and let it cool and harden.

  4. Smooth the surface with more melted chocolate and let it set.

  5. Turn the bars out of the molds and they are ready to use.

  6. For a glossy finish, brush the bars with a solution of shellac in alcohol.

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 + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 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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