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Chocolate Drops

Chocolate drops are small chocolate-coated balls made from a sugar syrup and melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chocolate Drops

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Drops

Ingredients

Directions

Make the fondant

  1. In a saucepan, combine water, sugar, and cream of tartar.

  2. Boil for 10 to 15 minutes until it thickens.

  3. Beat the mixture until creamy and let it cool slightly.

Shape and coat

  1. Roll the mixture into balls of your desired size.

  2. Place the balls on thick paper to cool further.

  3. Melt the chocolate and dip the balls in while still hot.

  4. Transfer the dipped balls back onto the paper to cool completely.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  3. Sugar + chocolatetop 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

Sugar
Dissolves and cooks into a syrup that sets into a firm, creamy candy base.
Cream of tartar
Acid that helps prevent crystallisation, keeping the candy smooth rather than grainy.
Chocolate
Forms the outer coating that sets firm and adds rich flavour and a glossy finish.

The step that matters

Beating the cooled syrup. Beat only after the syrup has cooled slightly. If it is too hot, the sugar stays dissolved and the mixture stays runny; if it is too cool, it sets into hard lumps. Timing controls the creamy, soft texture.

“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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