Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓
Chocolate Icing
Ingredients
Directions
Beat the egg whites until stiff peaks form.
Melt the chocolate and let it cool slightly.
Gradually add the sugar to the egg whites, mixing well.
Fold in the melted chocolate and vanilla extract until combined.
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.
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Chocolate + vanillatop 5% of all pairsSmell alikemoderateCooked together10,020 recipes
Shared aroma: sotolon (curry, maple).
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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Chocolate + sugartop 13% of all pairsSmell alikemoderateCooked together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + vanillatop 23% of all pairsSmell alikelowCooked together27,347 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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
- Egg whites
- Whipped into stiff peaks to form the airy, foamy base of the icing.
- Sugar
- Dissolves into the whipped whites to sweeten and stabilise the foam.
- Chocolate
- Provides the flavour and, once melted, is folded in to colour and thicken the icing.
The step that matters
Fold in the melted chocolate. Overmixing or stirring vigorously deflates the whipped egg white foam, making the icing runny and dense. Fold gently with a spatula only until combined, and make sure the chocolate has cooled slightly so it does not cook or collapse the foam.
“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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