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Dessert

Chocolate Blanc Mange

A dessert made by mixing grated chocolate with corn starch, thickening it in milk, and serving with sweetened cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Chocolate Blanc Mange

Ingredients

Directions

Make the blanc mange

  1. Mix the grated chocolate with the corn starch to form a paste using a little milk.

  2. Pour the paste into 1 quart of boiling milk and stir until it thickens.

Set and serve

  1. Pour the mixture into molds and let it cool.

  2. Serve with sweetened and flavored cream.

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.

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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

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

  3. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  4. Chocolate + corntop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Chocolate
Gives the blanc mange its flavor and brown color.
Corn starch
Thickens the milk as it heats, so the mixture sets firm when cooled.
Milk
Forms the liquid base that the starch thickens into a creamy set dessert.

The step that matters

Stirring the paste into boiling milk. Cornstarch must be fully dispersed before heating, or it clumps. Stirring while the mixture heats lets the starch granules swell and thicken evenly into a smooth set.

“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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