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Peanut Clusters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Peanut and chocolate are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,279 recipes. Both carry 2-ethyl-3,6-dimethylpyrazine, which smells roasted, nutty. The science ↓

Peanut Clusters

Ingredients

Directions

  1. Prepare your chocolate coating as you would for other recipes.

  2. Place a small amount of chocolate on a marble surface.

  3. Mix in blanched roasted peanuts.

  4. Pinch off a piece of the mixture in your desired size and place it on wax paper.

  5. Spread it slightly with your finger.

  6. Alternatively, have your chocolate coating ready on the marble, place peanuts on your left side.

  7. Pick up about eight to ten peanuts, roll them in the chocolate, and lift them with your fingers.

  8. Deposit the coated peanuts on the wax paper.

  9. Ensure the peanuts are at a similar temperature to the chocolate, not too warm or too cold.

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. Peanut + chocolatetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,279 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

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

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