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Chocolate Paste

Chocolate paste made from melted chocolate, water, milk, butter, egg, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Paste

Ingredients

Directions

  1. Melt the chocolate in a saucepan.

  2. Add the water and milk, stirring until combined.

  3. Mix in the butter, beaten egg, and sugar.

  4. Cook the mixture as you would for lemon marmalade.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Baker's chocolate
Provides the chocolate flavor and a thick, rich body when melted and combined.
Egg
Thickens the mixture as its proteins set with heat, giving the paste structure.
Sugar
Sweetens the paste and helps give it a smooth, thick texture.
Butter
Adds fat for richness, a smoother mouthfeel, and a glossy finish.
Milk
Adds moisture and creaminess, loosening the chocolate into a spreadable mixture.

The step that matters

Cooking the mixture with the beaten egg. Egg proteins set when heated, so if the mixture gets too hot or is not stirred, the egg can scramble into lumps. Cook over gentle heat and stir constantly so it thickens evenly.

“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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