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Chocolate Drops

Chocolate drops are small chocolate balls made by pounding chocolate and powdered sugar into a paste, then rolling into balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chocolate Drops

Why it works: Chocolate and sugar 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 Drops

Ingredients

Directions

Make the chocolate paste

  1. In a heated metal mortar, pound the broken chocolate with a warm pestle until it resembles a smooth paste or thick batter.

  2. Add an equal weight of powdered sugar and beat until thoroughly blended.

Shape and finish

  1. Roll the mixture into small balls and place them on sheets of writing paper or clean dishes.

  2. Remove the drops when they are nearly cold.

  3. Optionally, cover the tops with white nonpareil confetti or shake them in a paper with the confetti to coat.

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.

Photo for illustrative purposes only · Contact us to use it

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 + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 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

Cake chocolate
Forms the base of the drops and provides the chocolate flavor and body.
Powdered sugar
Sweetens the chocolate and stiffens the paste so it can be shaped into balls.

The step that matters

Remove the drops when they are nearly cold. Chocolate sets as it cools. Lifting the drops too early can leave them soft and misshapen, while waiting until they are nearly cold lets them firm up enough to hold their shape.

“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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