Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓
Chocolate Cream
Ingredients
Directions
Boil together one-half cup grated chocolate and one cup water.
Add one cup sweet milk and let it boil.
Dissolve one heaping teaspoonful corn starch in a little milk.
Add the dissolved starch to the mixture.
Sweeten very sweet.
When cold, flavor with vanilla.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Milk + corntop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
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Chocolate + milktop 13% of all pairsSmell alikemoderateCooked together9,128 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
-
Chocolate + corntop 17% of all pairsSmell alikemoderateCooked together987 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Grated chocolate
- Provides the chocolate flavour and colour of the cream.
- Corn starch
- Thickens the liquid into a smooth, creamy custard as it heats.
- Sweet milk
- Forms the creamy base and adds richness and body.
The step that matters
Add the dissolved starch to the mixture. Corn starch must be fully dissolved in cold liquid before it goes into hot mixture, or it will clump instead of thickening evenly.
“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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