Why it works: Tofu and soy milk share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 47 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓
Chocolate Grand Marnier Souffle
Ingredients
Directions
Prepare
Preheat oven to 350°F.
Place chocolate chips or carob in a bowl and place it in hot water to melt, stirring with a spoon.
Make the batter
Place remaining ingredients in a food processor and blend until smooth and creamy. Add melted chocolate and puree for a few moments.
Pour into a very lightly oiled 1-quart souffle dish.
Bake and cool
Bake for 40 to 45 minutes, or until the souffle has completely puffed up.
Cool for 5 minutes.
Nutrition, whole recipe (rough)
Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Carob | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Tofu + soy milktop 1% of all pairsSmell alikestrongCooked together47 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
-
Soy milk + flourtop 1% of all pairsSmell alikestrongCooked together203 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Cocoa + vanillatop 4% of all pairsSmell alikemoderateCooked together357 recipes
Shared aroma: sotolon (curry, maple).
-
Chocolate + vanillatop 5% of all pairsSmell alikemoderateCooked together10,020 recipes
Shared aroma: sotolon (curry, maple).
-
Tofu + flourtop 8% of all pairsSmell alikestrongCooked together350 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
- Firm tofu
- Provides the body and creamy structure of the soufflé base when blended smooth.
- Chocolate chips or carob
- Supplies the chocolate flavour and richness that defines the dish.
- Cocoa or carob powder
- Adds concentrated chocolate flavour and deep colour to the batter.
- Honey
- Adds sweetness and moisture, and helps the surface brown as it bakes.
- Baking powder
- Releases gas during baking, helping the soufflé rise and puff.
- Unbleached white flour
- Gives the batter some starch to help set its structure as it bakes.
The step that matters
Blending the batter until smooth. Thorough blending breaks the tofu and flour into a fine, even batter, so the mixture traps air and bakes into an even, light rise rather than a grainy or dense texture.
Swap the cocoa
How well each one fits the dish's main ingredients (chocolate, tofu, honey, vanilla, soy milk, flour):
- Almondfits better
- Cashew nutfits better
- Flaxseedfits better
- Cocoathe original
Fit is the average pairing score against chocolate, tofu, honey, vanilla, soy milk, 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.
You might also like
Chocolate Cream171 recipes
Vanilla Ice Cream108 recipes
Chocolate Cookies76 recipes
Chocolate Fudge55 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.