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Chocolate Creams

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chocolate and raisin work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 171 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Chocolate Creams

Ingredients

Directions

  1. Form small pieces of fondant into shapes and place in a cool place to harden.

  2. Dip the hardened fondant pieces into melted sweet chocolate using a fork and drop them on waxed paper.

  3. Divide the fondant into three parts. Mix chopped raisins into one part and roll it out.

  4. Mix melted chocolate into another part of the fondant, roll it out, and place it on the fruit roll.

  5. Wrap the white part of the fondant around the rolled fruit and chocolate, then place it in a damp cloth and roll it.

  6. If the fondant becomes too hard to work with, place it near the fire and add a few drops of water.

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 + raisintop 25% of all pairs
    Smell alikelow
    Cooked together171 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

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