Chocolate Pudding

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. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

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

   Shared aroma: guaiacol (smoky, sweet).

3. Chocolate + milktop 13% of all pairs
   Smell alikemoderate
   Cooked together9,128 recipes

   Shared aroma: gamma-nonanolactone (coconut, sweet).

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

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

5. Butter + eggtop 17% of all pairs
   Smell alikemoderate
   Cooked together118,967 recipes

   Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cracker crumbs

Provide bulk and body, soaking up milk to give the pudding a soft, sliceable structure.

Egg whites

Beaten light, they add lift and a set structure as the pudding cooks.

Chocolate

Supplies the main flavor and richness of the pudding.

Sugar

Adds sweetness and helps balance the bitterness of the chocolate.

Butter

Adds fat for richness and a smoother, more tender texture.

The step that matters