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Dessert

Chocolate Filling

A chocolate filling made by boiling chocolate, sugar, butter, and water, thickened with cornstarch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Filling

Ingredients

Directions

  1. Combine chocolate, sugar, butter, and boiling water in a saucepan.

  2. Bring the mixture to a boil.

  3. Dissolve cornstarch in cold water and add to the mixture.

  4. Cook for 10 minutes, stirring constantly.

  5. Remove from heat and let cool before spreading.

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. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 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

Cornstarch
Thickens the liquid into a smooth, spreadable filling as it cooks.
Chocolate
Provides the main chocolate flavour and body of the filling.
Sugar
Sweetens the filling and balances the bitterness of the chocolate.
Butter
Adds richness and a glossy, smooth mouthfeel to the filling.

The step that matters

Cook for 10 minutes, stirring constantly. Cornstarch must be heated to boiling while stirred to gelatinize and thicken evenly. Stopping early or stirring poorly can leave the filling thin or lumpy, and it will set further as it cools.

“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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