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Dessert

Chocolate Blanc Mange

A chocolate gelatin dessert made with milk, chocolate, and gelatin.

From an old cookbook · modernised transcription
By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 9,128 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Chocolate Blanc Mange

Ingredients

Directions

Prepare

  1. Dissolve the gelatin in cold water enough to cover it.

  2. Set the milk in hot water and let it boil.

  3. Dissolve the chocolate in the boiling milk.

  4. Add the gelatin and let it boil a few minutes.

Set

  1. Pour the mixture into the mould.

  2. Better if made the day before using.

Nutrition, whole recipe (rough)

304Calories
9 gProtein
17 gFat
29 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149

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

By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog]. 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. 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

Gelatin
Sets the liquid into a firm, sliceable dessert as it cools.
Milk
Forms the creamy liquid base that the gelatin and chocolate are dissolved into.
Chocolate
Adds chocolate flavor and color to the milk base.

The step that matters

Add the gelatin and let it boil a few minutes. Gelatin must fully dissolve into the hot mixture to set evenly. Undissolved granules leave gritty or weak spots, so the gelatin should be stirred in until it has melted completely.

“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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