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Drink

Maillard's Chocolate

A chocolate drink made by dissolving chocolate or cocoa in milk.

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Maillard's Chocolate

Ingredients

Directions

Make the chocolate milk

  1. Use one cupful of milk and one bar of chocolate for each cup of chocolate.

  2. Put the milk in a saucepan, porcelain-lined.

  3. Break the chocolate into small pieces and add to the milk.

  4. Stir constantly with a wooden spoon until the chocolate is dissolved and the milk has boiled up once.

  5. Add more hot milk if too rich.

  6. Beat vigorously.

  7. Serve at once.

  8. Dissolve one tablespoonful of cocoa in two of water.

  9. Add to two cups of boiling milk.

  10. Let boil up once.

  11. Sweeten to taste.

  12. Beat well.

  13. Serve.

Make the shell tea

  1. Steep one cup of shells in one quart of boiling water for three hours, adding more water as it boils away.

  2. Strain.

  3. Serve with cream and sugar.

Make the lemonade

  1. Add the juice of two lemons to three glasses of lemonade.

  2. Sweeten with sugar.

  3. Add the water and cracked ice.

  4. Put a thin slice of lemon in each glass.

Make the orange drink

  1. To the juice of two oranges add the juice of half a lemon.

  2. Sweeten.

  3. Add water and ice.

  4. Add half a thin slice of orange for each glass.

Nutrition, whole recipe (rough)

378Calories
11 gProtein
17 gFat
48 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Orange1 medium (131g)62
Lemonjuice of 1 lemon (48ml)12
Waternot in our table0

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

By Norton, Caroline Trask. 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. See the original page.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Cocoa + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together165 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  3. Milk + cocoatop 10% of all pairs
    Smell alikemoderate
    Cooked together643 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  4. Cocoa + orangetop 12% of all pairs
    Smell alikemoderate
    Cooked together53 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

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

What each ingredient does

Milk
Forms the liquid base that the chocolate melts into and gives the drink its body.
Chocolate
Provides the main flavor and richness, melting into the hot milk.
Cocoa
Adds deeper chocolate flavor and color to the milk.
Shells
Steeped in boiling water to make a light flavored liquid for serving with cream and sugar.
Lemons
Provide sharp acidity and citrus aroma to the lemonade.

The step that matters

Stirring the chocolate into the milk. Chocolate can scorch or stick to the bottom of a pan if the milk is not stirred constantly while it heats. Stirring keeps it dissolved and evenly smooth.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against milk, cocoa, chocolate, orange. 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.

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