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Chocolate Puddino

A sweet milk-based dessert thickened with cornstarch and flavored with chocolate 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 Puddino

Ingredients

Directions

Make the pudding

  1. Boil 1 pint of milk in a saucepan.

  2. Add ½ cup sugar and 2 tablespoons grated chocolate, stirring to combine.

  3. Mix 1 tablespoon cornstarch with a little milk, then add to the boiling milk.

  4. Continue boiling until the taste of the cornstarch disappears.

Chill and serve

  1. Pour the mixture into a mold and place it on ice.

  2. Serve with sweetened cream flavored with vanilla.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

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

Milk
Forms the liquid base of the pudding that thickens when heated with cornstarch.
Cornstarch
Thickens the milk as it boils, giving the pudding a set, smooth body.
Grated chocolate
Provides the chocolate flavor and color throughout the pudding.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Boil until the cornstarch taste disappears. Cornstarch must be fully cooked by boiling, or it leaves a raw, starchy taste and the pudding will not thicken properly. Stir constantly so the starch dissolves evenly and does not scorch on the pan bottom.

“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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