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Chocolate Cups with Drambuie Cream

By bbcfood · From Open Recipes · 7 ingredients
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Why it works: Cream and chocolate are a kitchen classic. They rank in the top 11% of all ingredient pairs, and 5,466 recipes mention both. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Cups with Drambuie Cream

Serves 4-6
Prep30 min
Cook30 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cream + chocolatetop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together5,466 recipes

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

  2. Milk + chocolatetop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together9,128 recipes

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

  3. Milk + orangetop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Orange + chocolatetop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together928 recipes

    Shared aroma: 2,3-butanedione (buttery, creamy).

  5. Milk + creamtop 18% of all pairs
    Aroma overlapmoderate
    Mentioned together29,399 recipes

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

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

Flavor stand-ins for the orange

How well each one fits the dish's main ingredients (milk, cream, chocolate, egg):

  1. Vanillabetter flavor fit
  2. Coconutbetter flavor fit
  3. Raspberrybetter flavor fit
  4. Orangethe original

Fit is the average pairing score against milk, cream, chocolate, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).