Why it works: Chocolate and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 9,128 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓
To Make Chocolate
one personIngredients
Directions
Prepare the chocolate
Rasp an ounce of chocolate.
Boil the chocolate with about four tablespoons of water for five to ten minutes.
When the mixture is extremely smooth, add nearly a pint of fresh milk.
Finish and serve
Give it another boil, stir well, or mill it.
Use a chocolate-mill to froth the chocolate.
Adjust thickness to taste.
Serve directly.
For water-chocolate use three-quarters of a pint of water instead of the milk, and send rich hot cream to the table with it.
Use 2 oz chocolate, 1/4 pint water, 1-3/4 pint milk, boil for 1/2 minute.
Nutrition, whole recipe (rough)
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
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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.
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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Chocolate + milktop 13% of all pairsSmell alikemoderateCooked together9,128 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chocolate
- Melts into the liquid to give the drink its body, flavour and richness.
- Milk
- Adds liquid, creaminess and body, softening the chocolate into a smooth drink.
The step that matters
Boil the chocolate until extremely smooth. Chocolate must be fully melted and blended with the water before milk is added. Undissolved particles stay gritty, and adding milk too early can leave the drink lumpy.
“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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