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Dessert

Cream Chocolate Candy

A confection made from beaten egg whites, sweet cream, vanilla, confectioner's sugar, and coated in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Vanilla and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Cream Chocolate Candy

Ingredients

Directions

Make the candy centres

  1. Beat the egg whites in a bowl until stiff.

  2. Add sweet cream and vanilla extract.

  3. Gradually mix in confectioner's sugar until the mixture can be molded into shapes.

  4. Let the shaped candy stand to harden slightly.

Coat and finish

  1. Melt the Baker's chocolate.

  2. Mix in enough melted paraffin so it will harden on the candy.

  3. Dip the hardened candy into the chocolate mixture.

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. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg whites
Whipped to a stiff foam that gives the candy its light, airy structure.
Confectioner's sugar
Stiffens the mixture so it holds its shape and can be molded.
Sweet cream
Adds moisture and softness to the candy centres.
Baker's chocolate
Forms the outer coating, giving a bitter, rich chocolate flavour.
Melted paraffin
Mixed into the chocolate so it sets firm and hard on the candy.

The step that matters

Gradually mix in confectioner's sugar. Adding sugar slowly lets it dissolve and blend evenly, so the mixture stiffens uniformly. Adding it all at once can leave lumps or a mixture that is too stiff or too soft to mould.

“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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