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Dessert

Chocolate Filling

A chocolate filling made with chocolate, sugar, butter, boiling water, cornstarch, and cold water.

From an old cookbook · modernised transcription
By Friday club, Yarmouth, Mass. [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 ↓

Chocolate Filling

Ingredients

Directions

Make the filling

  1. Combine one ounce chocolate, three-fourths cup sugar, one tablespoonful butter, and one cup boiling water.

  2. Let this come to a boil.

  3. Add one rounding tablespoonful cornstarch dissolved in one-half cup cold water.

  4. Cook ten minutes.

  5. Flavor.

Finish

  1. Spread when cool.

Nutrition, whole recipe (rough)

761Calories
14 gProtein
21 gFat
125 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
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
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 Friday club, Yarmouth, Mass. [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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Chocolate
Provides the chocolate flavor and dark color of the filling.
Cornstarch
Thickens the boiling liquid into a spreadable filling as it cooks.
Sugar
Adds sweetness and helps balance the bitterness of the chocolate.
Butter
Adds richness and a smooth, glossy mouthfeel to the filling.

The step that matters

Adding the cornstarch mixture. Cornstarch must be dissolved in cold water before it goes into the hot mixture; added dry or undissolved, it clumps. It thickens only when the mixture boils, so the cook must keep it hot long enough for the full set.

“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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