Skip to main content
Dessert

Chocolate

A homemade chocolate made from roasted cacao nibs, honey, and thickened with sago flour or potato starch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Honey and vanilla are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,262 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Chocolate

Ingredients

Directions

Make the chocolate

  1. Grind the roasted cacao nibs in a mill until they form a brown pasty mass.

  2. Mix in honey to sweeten the chocolate.

  3. Add sago flour or potato starch to thicken the mixture.

  4. If desired, flavor with vanilla or cinnamon.

Set

  1. Pour the mixture into molds and let it set.

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. Honey + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,262 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Honey + flourtop 25% of all pairs
    Smell alikelow
    Cooked together2,637 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Roasted cacao nibs
Provide the chocolate base, with fat and cocoa solids that form the body of the chocolate.
Honey
Adds sweetness and moisture, softening the bitter edge of the cacao.
Sago flour or potato starch
Thickens the ground mixture so it holds its shape when set.

Swap the vanilla

The recipe marks vanilla as optional. How well each one fits the dish's main ingredients (honey, flour):

  1. Figfits better
  2. Raisinfits better
  3. Vanillathe original
  4. Pearfits about as well

Fit is the average pairing score against honey, flour. Candidates are from the same food group and used in at least 100 recipes.

“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.

More chocolate recipes

Cake 565Pudding 329Caramels 316Custard 198Ice Cream 177Icing 155 See all 8 →

You might also like

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes