Chaelotte Eusse

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. Sugar + creamtop 9% of all pairs
   Smell alikemoderate
   Cooked together43,450 recipes

   Shared aroma: 2,3-butanedione (butter, sweet).

2. Chocolate + creamtop 11% of all pairs
   Smell alikemoderate
   Cooked together5,466 recipes

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

3. Sugar + chocolatetop 13% of all pairs
   Smell alikemoderate
   Cooked together15,404 recipes

   Shared aroma: guaiacol (smoky, sweet).

4. Milk + chocolatetop 13% of all pairs
   Smell alikemoderate
   Cooked together9,128 recipes

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

5. Flour + milktop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Gelatine (in the method)

Sets the cream as it cools, giving the filling a firm, sliceable body.

Cream

Whipped into the mixture to add air, lightness and a creamy texture.

Milk

Liquid that softens and dissolves the gelatine before the mixture is heated.

Sugar

Adds sweetness and balances the richness of the cream and gelatine.

Flour

Forms the structure of the cake that lines the dish.

The step that matters