Skip to main content
Dessert

Chocolate Glace

A sweet glaze made from sugar syrup, egg whites, vanilla, and melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Vanilla and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Glace

Ingredients

Directions

Make the syrup

  1. Combine sugar and water in a granite or earthenware saucepan.

  2. Boil gently for about 5 minutes until bubbles form at the bottom.

  3. Remove from heat immediately.

  4. Do not stir or shake the sugar while cooking.

Make the icing

  1. Pour the hot syrup in a thin stream into the beaten egg whites, beating continuously.

  2. Continue to beat until the mixture thickens.

  3. Add vanilla for flavor.

  4. Use two-thirds of the mixture as white icing.

  5. For the remaining third, add melted chocolate.

  6. Shave the chocolate finely.

  7. Place it in a cup over a pan of boiling water to melt.

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. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

Sugar
Forms the syrup that gives the icing its sweetness and smooth, glossy body.
Egg whites
Whipped to a foam that the hot syrup thickens into a light, set icing.
Chocolate
Melted into one portion of the icing to add flavor and color.

The step that matters

Pour the hot syrup in a thin stream. Pouring the hot syrup slowly while beating keeps the egg whites from scrambling and lets the syrup cook them into a stable, thickened foam. Pouring it all at once can cause uneven clumps.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipes