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Chocolate Cream Drops

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Chocolate Cream Drops

Why it works: Chocolate and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,543 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Cream Drops

Ingredients

Directions

  1. Shape the fondant into balls the size of small eggs and let them harden for 10 to 12 hours.

  2. Melt the chocolate in a vessel placed in a pan of hot water to prevent it from hardening.

  3. Dip each fondant ball into the melted chocolate one at a time using a bent wire or a table fork.

  4. Carefully place the chocolate-covered drops on a buttered paper to dry.

  5. For fruit drops, flavor the fondant with desired fruit flavor and use colored fondant instead of chocolate for coating.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

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

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