Why it works: Almond and chocolate 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 ↓
Cream Almonds
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Work fondant until soft and creamy; flavor and color as desired.
Blanch and slightly brown almonds in the oven at 350°F (175°C).
Take a small quantity of fondant, place an almond in it, and roll in your hand to cover the nut.
Let the covered almonds stand for several hours to dry.
Dip the dried almonds in melted chocolate or additional fondant.
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.
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Almond + chocolatetop 9% of all pairsSmell alikemoderateCooked together1,733 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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