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Dessert

Spanish Chocolate

A chocolate dessert made by cooking grated chocolate with water, sugar, salt, milk, and eggs.

From an old cookbook · modernised transcription
By Chicago. Bethany union church. Woman's society. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Spanish Chocolate

Ingredients

Directions

Make the chocolate base

  1. Cook two squares grated Baker's chocolate, one-half cup water, one-half cup sugar, one-eighth teaspoon salt to a paste, stirring constantly.

Add milk and eggs

  1. Add one pint milk, one-third at a time, and stir until the whole has boiled.

  2. Add two well beaten eggs, stirring in very quickly or beating with Dover beater.

Nutrition, whole recipe (rough)

431Calories
16 gProtein
22 gFat
42 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
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 Chicago. Bethany union church. Woman's society. [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. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Baker's chocolate
Provides the chocolate flavour and rich body of the drink.
Sugar
Sweetens the chocolate and helps form a smooth paste with the water.
Milk
Forms the liquid base and gives the drink its creamy texture.
Eggs
Thicken the drink as they set with heat and add richness.

The step that matters

Adding the eggs. Eggs set when they meet hot liquid and can curdle into lumps. Stirring them in quickly, or beating them with a Dover beater, spreads them evenly so the drink stays smooth.

“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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