Skip to main content
Dessert

Chocolate Drops

Chocolate drops are small chocolate balls made by pounding chocolate with powdered sugar.

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

Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Drops

Ingredients

Directions

Make the paste

  1. In a metal mortar, pound the broken chocolate with a warm pestle until it forms a smooth paste or thick batter.

  2. Add an equal weight of powdered sugar and beat until thoroughly blended.

Shape and set

  1. Roll the mixture into small balls and place them on sheets of writing paper or clean dishes.

  2. Optionally, encrust the tops with white nonpareil comfits while still soft.

  3. Remove the drops when they are nearly cold.

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.

Photo for illustrative purposes only · Contact us to use it

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 + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Cake chocolate
Provides the flavour and sets firm as it cools, forming the drop's body.
Powdered sugar
Adds sweetness and dries the chocolate paste so it can be shaped into balls.

The step that matters

Add the powdered sugar gradually and blend thoroughly. Chocolate must be fully blended with the sugar into a smooth, even paste. Unblended pockets of sugar or chocolate leave the drops grainy and uneven in texture and sweetness.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate CakeChocolate Cake32 recipes