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Cocoa for Fifty People

A large batch cocoa beverage made with cocoa, water, milk, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cocoa and milk work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 643 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cocoa for Fifty People

fifty people

Ingredients

Directions

Make the cocoa base

  1. Mix the cocoa, sugar, and salt in a large pot.

  2. Add the cold water and boiling water, then boil for 5 minutes.

Combine and serve

  1. Stir the mixture into the scalded milk.

  2. Beat well with a whisk or electric mixer and serve.

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. Cocoa + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together643 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cocoa + sugartop 27% of all pairs
    Smell alikelow
    Cooked together956 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Cocoa
Provides the chocolate flavour and most of the drink's deep colour.
Milk
Adds body, creaminess, and most of the liquid that makes up the drink.
Sugar
Adds sweetness that balances the bitterness of the cocoa.

The step that matters

Boil the cocoa mixture for the full 5 minutes. Boiling hydrates the cocoa particles and dissolves the sugar, which smooths the texture and develops a fuller chocolate flavour. Cocoa that is not fully wetted or heated can stay gritty and taste flat.

Swap the cocoa

How well each one fits the dish's main ingredients (milk, sugar):

  1. Cocoathe original
  2. Almondfits about as well
  3. Chestnutfits about as well
  4. Peanutfits less well

Fit is the average pairing score against milk, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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