Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓
Apple Chocolate
Ingredients
Directions
Make the chocolate base
Boil 1 quart of new milk, 1 pound scraped French chocolate, and 6 ounces white sugar.
Beat the yolks of 6 eggs and the whites of 2 eggs.
When the chocolate has boiled, remove from heat; add the eggs, stirring well.
Assemble and bake
Place a good layer of pulped apple at the bottom of a deep dish, sweeten to taste, season with cinnamon.
Pour chocolate over the apple layer and place the dish in a saucepan of boiling water.
When the cream is set firmly, it is done.
Finish and serve
Sift powdered sugar over it, glaze with a red hot spoon.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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.
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.
-
Milk + cinnamontop 10% of all pairsSmell alikemoderateCooked together12,655 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
-
Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Chocolate + cinnamontop 12% of all pairsSmell alikemoderateCooked together1,808 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
-
Chocolate + sugartop 13% of all pairsSmell alikemoderateCooked together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Milk + chocolatetop 13% of all pairsSmell alikemoderateCooked together9,128 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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
- Eggs
- Egg yolks and whites set the chocolate custard into a firm, creamy texture.
- New milk
- Provides liquid and richness, giving the chocolate custard its smooth body.
- French chocolate
- Gives the custard its chocolate flavor and body as it melts into the milk.
- White sugar
- Sweetens the custard and balances the bitterness of the chocolate.
- Pulped apple (in the method)
- Adds moisture and fruity tartness beneath the rich custard layer.
The step that matters
Set the custard in the water bath until firm. Eggs thicken as they heat, but overheating makes them curdle and turn grainy. Cooking gently in boiling water keeps the custard smooth and sets it evenly until it is firm.
“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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