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Gluten-free Chocolate Financiers

A firm believer in the jinx-ing gods, I always pause before I say these kinds of things, but I have a pretty good life both out- and inside of the kitchen. Food is my friend. The only things holding me back from eating everything and anything in the whole world are, in descending order, my pickiness and my waistband. I don’t know what it means to have food make me consistently sick. (Well, except Spaghetti Carbonara. But that story for a different time, or on second thought, never.) I scour ingredient lists because I don’t trust them, but not because my life could depend on it. I can eat all of the bread, pasta and cake, glorious cake that I want. And it is these things I have been thinking about since I dug into this weekend, the new book by the food blogosphere’s own , someone I had the fortune to meet, along with her Chef, Danny, and last weekend.

By smittenkitchen · From Open Recipes · 7 ingredients
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Gluten-free Chocolate Financiers

Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 8,673 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Gluten-free Chocolate Financiers

Ingredients

Directions

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By smittenkitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Almond + flourtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + almondtop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Butter + flourtop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + cocoa powdertop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together2,244 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Cocoa powder + sugartop 14% of all pairs
    Aroma overlapmoderate
    Mentioned together2,920 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the almond

How well each one fits the dish's main ingredients (butter, flour, cocoa powder, sugar, egg):

  1. Almondthe original
  2. Hazelnutabout as good a flavor fit

Fit is the average pairing score against butter, flour, cocoa powder, sugar, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).