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Cream Dipped Bonbons

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Nuts and orange work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 280 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Cream Dipped Bonbons

Ingredients

Directions

  1. Color and flavor the fondant as desired, then shape it into balls slightly smaller than those for Cream Chocolates.

  2. Let the balls sit in a cool, dry place overnight.

  3. Melt a different colored and flavored fondant for coating.

  4. Drop each ball into the melted fondant, quickly roll it around, then remove and place on waxed paper to dry.

  5. For orange fondant, add grated orange rind to plain fondant for flavor and color.

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. Nuts + orangetop 20% of all pairs
    Smell alikemoderate
    Cooked together280 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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