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Drink

Early Use of Cocoa and Chocolate

A hot cocoa beverage made by dissolving a cocoa tablet in hot water and sweetening with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cocoa and sugar work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 956 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Early Use of Cocoa and Chocolate

Ingredients

Directions

  1. Dissolve the cocoa tablet in hot water.

  2. Stir and beat the mixture in a cup until well combined.

  3. Add sugar to sweeten as desired.

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. Cocoa + sugartop 27% of all pairs
    Smell alikelow
    Cooked together956 recipes

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

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

What each ingredient does

Cocoa paste
Provides the main chocolate flavour and body of the drink.
Sugar
Adds sweetness to balance the bitterness of the cocoa.

“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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