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Dessert

Chocolate Filling

A sweet chocolate filling made with sugar, flour, milk, chocolate, baking soda, and cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and chocolate 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

Combine

  1. Mix the sugar and flour in a bowl.

  2. In a saucepan, combine the milk and chocolate, and cook until thick.

Finish

  1. Add the baking soda and remove from heat.

  2. Stir in the cold water and beat until cool.

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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Sugar
Adds sweetness and body, and helps balance the bitterness of the chocolate.
Flour
Starch swells when heated with liquid, thickening the filling.
Milk
Forms the liquid base that the starch thickens and the chocolate melts into.
Sweet chocolate
Provides the main chocolate flavour, richness and fat for a smooth texture.
Baking soda
Raises the pH of the chocolate, deepening its colour and mellowing its flavour.

The step that matters

Cooking the milk and chocolate until thick. Flour thickens only as the starch heats in liquid, so the mixture must be stirred constantly over heat. Stopping too early leaves it thin, while too much heat or no stirring can scorch the chocolate or form lumps.

“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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