Skip to main content

Chocolate Dipping

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Chocolate and nuts work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 440 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Chocolate Dipping

Ingredients

Directions

  1. Grate the dipping chocolate or cut it into small pieces.

  2. Melt the chocolate over warm (not boiling) water, stirring frequently.

  3. Remove from heat and let it cool to about 90°F.

  4. Prepare your centres and dip each one into the chocolate one at a time.

  5. Lift them out and place them on oiled paper to dry.

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. Chocolate + nutstop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes