Skip to main content
Dessert

Chocolate Blanc Mange

A gelatin dessert made with milk, sugar, chocolate, vanilla, and gelatin.

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

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 Blanc Mange

Ingredients

Directions

Make the gelatin base

  1. Dissolve gelatin in milk by heating slowly.

  2. Add sugar and grated chocolate once gelatin is dissolved.

  3. Boil briskly for about 15 minutes.

  4. Add vanilla and stand the pan in cold water.

Finish and set

  1. When cool, beat with an egg beater for 5 minutes.

  2. Pour into a mold and 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. 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 + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

Gelatine
Sets the liquid into a firm, sliceable gel as it cools.
Milk
Provides the liquid base and creamy body of the dessert.
Granulated sugar
Adds sweetness and helps balance the bitterness of the chocolate.
Grated chocolate
Gives the dessert its chocolate flavour and color.

The step that matters

Stand the pan in cold water before beating. Gelatin begins to set as it cools, so the mixture must cool only until thick and not firm. Beating at the right moment gives a smooth, even texture rather than lumps or a grainy set.

“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.

More chocolate gelatin recipes

Dessert 21Pudding 5 See all 24 →

You might also like

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