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Drink

Cocoa and Chocolate

A warm cocoa and chocolate beverage for those who cannot drink tea or coffee.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cocoa and vanilla work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 357 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Cocoa and Chocolate

Ingredients

Directions

Make the cocoa

  1. Combine 1 1/2 tablespoons prepared cocoa, 2 tablespoons sugar, 2 cups boiling water, 2 cups milk, and a few grains of salt.

  2. Scald the milk.

  3. Mix cocoa, sugar, and salt, then dilute with 1/2 cup boiling water to make a smooth paste.

  4. Add the remaining water and boil for one minute.

  5. Turn into scalded milk and beat for two minutes using a Dover egg beater.

Make the chocolate

  1. Combine 1 quart milk, 3 ounces Baker's Chocolate cut into small pieces, 3 tablespoons sugar, and a pinch of salt.

  2. Boil all together for ten minutes.

  3. Remove from heat and add 4 or 5 drops Royce's vanilla, then beat with a Dover egg beater until smooth.

Serve

  1. Serve with whipped cream.

Nutrition, whole recipe (rough)

365Calories
9 gProtein
17 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
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
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 Warren, Pa. Presbyterian church. Second auxiliary missionary 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. Cocoa + vanillatop 4% of all pairs
    Smell alikemoderate
    Cooked together357 recipes

    Shared aroma: sotolon (curry, maple).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Cocoa + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together165 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Prepared cocoa
Provides the core chocolate flavour and dark colour of the drink.
Baker's chocolate
Its cocoa butter adds richness and a smooth, full mouthfeel.
Milk
Adds body, creaminess and mild sweetness to the drink.
Sugar
Sweetens the drink and balances the bitterness of the cocoa.
Royce's vanilla
Adds aroma that rounds out the chocolate flavour.

The step that matters

Diluting the cocoa into a smooth paste. Dry cocoa and sugar clump when liquid is added all at once. Mixing them with a little hot water first disperses the particles so the drink stays smooth rather than gritty.

Swap the cocoa

How well each one fits the dish's main ingredients (sugar, milk, chocolate, vanilla):

  1. Cocoathe original
  2. Almondfits about as well
  3. Hazelnutfits about as well
  4. Chestnutfits about as well

Fit is the average pairing score against sugar, milk, chocolate, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“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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