Name: Milk-free Double Chocolate Pudding
Ingredients: 250px|right; 2 squares baking chocolate (1 oz. each); 1 tbsp. cornstarch; 1/4 cup granulated sugar; 1 cup nondairy creamer or soy formula; 1 tsp. vanilla

Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Milk-free Double Chocolate Pudding

Ingredients

Directions

Prepare

Melt chocolate in small pan or on foil.
Measure cornstarch and sugar into saucepan.

Make the pudding

Add part of the creamer and stir until cornstarch dissolves.
Add the remainder of the creamer.
Cook over medium heat until warm.
Stir in chocolate until mixture is thick and comes to a boil.
Remove from heat.
Blend in vanilla and cool.

Nutrition, whole recipe (rough)

680Calories

15 gProtein

10 gFat

126 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chocolate	1 oz (28g) semisweet	155
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Soy Sauce	1 tbsp (15ml)	9

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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.

Chocolate + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together10,020 recipes

Shared aroma: sotolon (curry, maple).
Sugar + vanillatop 8% of all pairs

Smell alikelow

Cooked together35,032 recipes

Shared aroma: beta-damascenone (apple, rose).
Chocolate + sugartop 13% of all pairs

Smell alikemoderate

Cooked together15,404 recipes

Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cornstarch: Thickens the pudding as it heats, giving it a smooth, set body.
Baking chocolate: Provides the chocolate flavour and adds richness and body to the pudding.
Nondairy creamer or soy formula: Forms the liquid base and supplies creaminess and moisture.
Granulated sugar: Sweetens the pudding and helps balance the bitterness of the chocolate.

The step that matters

Stir in chocolate until mixture is thick and comes to a boil. Cornstarch only thickens fully once the mixture reaches a boil, so stopping early leaves the pudding thin. Stirring constantly prevents scorching and lumps on the pan bottom.

“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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Milk-free Double Chocolate Pudding