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Dessert

Chocolate Mixture

A smooth chocolate sauce made by blending grated chocolate, milk, sugar, egg, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Mixture

Oven, in the book's wordsA moderately quick oven

Ingredients

Directions

  1. Mix grated chocolate with enough milk to create a smooth paste.

  2. Add sugar and beaten egg, then stir over low heat until well combined.

  3. Remove from heat and flavor with vanilla extract.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

Chocolate
Provides the main flavor and body, and melts into the sauce for a rich texture.
Milk
Loosens the chocolate into a smooth paste and gives the sauce its fluid body.
Sugar
Adds sweetness and helps balance the bitterness of the chocolate.
Egg
Thickens the sauce gently as it heats and helps bind it together.

The step that matters

Stir the egg in over low heat. Egg proteins set when heated, so high heat can curdle the egg into lumps. Low heat and constant stirring let the mixture thicken smoothly and stay silky.

“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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