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Dessert

Vienna Chocolate

A hot chocolate dessert made with melted chocolate, boiling water, sugar, egg yolks, cold water, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 30,779 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Vienna Chocolate

Ingredients

Directions

Make the chocolate

  1. Melt the grated chocolate over a boiling kettle.

  2. Gradually add the boiling water and sugar, stirring until combined.

  3. Heat the mixture until scalding hot, then pour it over the beaten egg yolks and cold water.

Finish and serve

  1. Add a pinch of cinnamon and return the mixture to the fire for a few moments, stirring constantly.

  2. Do not let it boil; keep beating with an egg beater or whisk.

  3. Serve very hot.

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. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + cinnamontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,808 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Grated chocolate
Provides the main chocolate flavour and body of the drink.
Egg yolks
Thicken the mixture and add richness as they gently set with heat.
Sugar
Adds sweetness that balances the bitterness of the chocolate.

The step that matters

Do not let it boil. Egg yolks thicken when heated gently but can curdle or turn grainy if they boil. Keeping the mixture just below boiling and beating it constantly keeps it smooth.

“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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