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Dessert

Sweet Chocolate

A smooth chocolate sauce made by melting chocolate with boiling water, salt, and hot milk, then strained and served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chocolate and cream are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Sweet Chocolate

Ingredients

Directions

  1. Combine the chocolate, boiling water, and salt in a double boiler.

  2. Stir and beat with a wooden spoon until smooth.

  3. Cook for 15 to 20 minutes.

  4. Add the hot milk and stir well.

  5. Strain the mixture and serve with whipped cream.

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

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

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

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

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Sweet chocolate
Provides the main body, flavor, and rich sweetness of the sauce.
Milk
Adds creaminess and softens the chocolate into a smoother, pourable texture.

The step that matters

Stir and beat until smooth. Chocolate can seize or turn grainy if it is not melted and stirred gently over moderate heat. Beating it until smooth before adding liquid helps the chocolate emulsify evenly into a glossy sauce.

“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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