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Dessert

Chocolate Syrup

A sweet syrup made from chocolate, gelatin, sugar, and hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Gelatin and sugar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,778 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chocolate Syrup

Ingredients

Directions

  1. Boil the hot water in a large pot.

  2. Add the Baker's chocolate and sugar, stirring until dissolved.

  3. Add the Cooper's gelatin and boil for 5 minutes.

  4. Strain the mixture to remove any solids.

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. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Chocolate + gelatintop 20% of all pairs
    Smell alikelow
    Cooked together228 recipes

    Shared aroma: maltol (caramel, sweet).

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

What each ingredient does

Baker's chocolate
Provides the chocolate flavour and the dark colour of the syrup.
Sugar
Sweetens the syrup and gives it body as it dissolves into the hot water.
Cooper's gelatin
Adds body and thickness so the syrup pours with more viscosity.

The step that matters

Stirring the chocolate and sugar until dissolved. Undissolved sugar or chocolate left in the hot water can settle or crystallise as the syrup cools, leaving a grainy texture. Full dissolution before boiling keeps the syrup 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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