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Drink

How to Make Chocolate

A chocolate drink made by mixing grated chocolate with boiling water and milk, then boiling and topping with whipped egg whites.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Chocolate and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and 9,128 recipes mention both. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

How to Make Chocolate

one person

Ingredients

Directions

Make the chocolate base

  1. Grate one-half pound of Walter Baker's chocolate.

  2. Stir the grated chocolate gradually with one pint of boiling water to make a smooth paste.

  3. Add slowly one gallon of rich milk to the paste and stir until well mixed.

  4. Put the mixture on the fire and let it boil for half an hour, stirring all the time and being careful not to scorch.

Make the single-cup version

  1. Take two heaping tablespoonsful of Walter Baker's chocolate, grated.

  2. Mix the grated chocolate into a paste with cold water.

  3. Add one pint of boiling milk to the paste.

  4. Let the mixture come to a boil.

Finish and serve

  1. Beat the whites of two eggs to a stiff icing.

  2. Season the egg whites with vanilla.

  3. Beat the white of an egg stiff and place it on top of the chocolate after it is poured into the cup.

  4. Serve the egg whites on top of the cup of chocolate.

Adjust for servings and thickness

  1. If you wish chocolate for more than one person, use the whites of four eggs for a gallon.

  2. If you prefer it thicker, put four spoonfuls of chocolate to a pint of milk.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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 aroma chemistry they share, and how many recipes mention both.

  1. Chocolate + milktop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together9,128 recipes

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

  2. Milk + eggtop 18% of all pairs
    Aroma overlapmoderate
    Mentioned together88,785 recipes

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

  3. Chocolate + eggtop 24% of all pairs
    Aroma overlapmoderate
    Mentioned together11,448 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Chocolate
Provides the main flavor and body of the drink.
Milk
Forms the liquid base and gives the drink its creamy texture.
Eggs
Whites beaten stiff form a light, foamy topping on the drink.

The step that matters

Stirring and not scorching the milk mixture. Milk proteins and sugars can stick and burn on the bottom of a pan over a long boil, giving a scorched taste. Constant stirring spreads the heat and keeps the chocolate 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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