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Dessert

Chocolate Cream Bars No.1I

Chocolate cream bars made with sugar, water, glucose, vanilla, and melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Chocolate Cream Bars No.1I

Ingredients

Directions

Prepare the cream

  1. Prepare the cream as directed in the recipe for Chocolate Cream, or use some of that cream.

  2. Grease some paper and fit it neatly around the sides and bottom of tins that are 1.5 inches deep.

Make the sheet

  1. Melt some of the cream over low heat and flavor it with vanilla as soon as it is melted.

  2. Remove the pan.

  3. Pour the mixture into the tins to make a sheet about 1 inch thick or less.

  4. Once set, carefully remove the cream from the tins to avoid breaking it.

Coat and cut

  1. Coat both sides of the cream with melted chocolate using a soft brush.

  2. Place the coated cream on wire racks until cold and set.

  3. Cut into bars of the desired size using a thin, polished knife.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla 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

White sugar
Provides sweetness and bulk, forming the body of the cream.
Glucose
Inhibits crystallisation, helping the cream stay smooth and firm rather than grainy.
Water
Dissolves the sugar and glucose so the cream can be cooked and melted evenly.
Melted chocolate
Forms a coating on both sides of the cream, adding flavour and a glossy finish.

The step that matters

Removing the cream from the tins once set. The cream is firm but brittle while it cools, so lifting it too early or roughly can break the sheet. Letting it set fully before removal keeps the sheet intact for coating and cutting.

“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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