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Dessert

Chocolate Icing No. 2

A chocolate icing made by melting chocolate and combining with boiled sugar syrup.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 3 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 Icing No. 2

Ingredients

Directions

Make the icing

  1. Melt four ounces of baker's chocolate in a dry pan.

  2. Boil one and three quarter cupfuls of sugar with a cupful of water until it threads when dropped from the spoon.

  3. Slowly pour the sugar syrup onto the melted chocolate, stirring constantly.

Use the icing

  1. Use the icing for dipping eclairs and small cakes, and for layer cakes.

Nutrition, whole recipe (rough)

204Calories
1 gProtein
9 gFat
30 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
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 Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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).

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

What each ingredient does

Baker's chocolate
Provides the main chocolate flavor and firms up as the icing cools and sets.
Sugar
Sweetens the icing and, boiled into syrup, helps it set smooth and glossy.

The step that matters

Pouring the sugar syrup onto the chocolate. If the hot syrup is poured too fast or not stirred, the chocolate can seize or separate, leaving the icing grainy or greasy. Slow pouring with constant stirring blends the two into an even, glossy mixture.

“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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