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Dessert

Chocolate Icing

A chocolate icing made by boiling grated chocolate, sugar, and milk or cream until it forms a paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and sugar 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 Icing

Ingredients

Directions

  1. Combine grated chocolate, sugar, and milk or cream in a saucepan.

  2. Boil the mixture while stirring until it forms a paste.

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 + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

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

Sugar and milk 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

Grated chocolate
Provides the cocoa flavor and, once melted, the body of the frosting.
Sugar
Adds sweetness and helps give the frosting a smooth, glossy texture.
Milk or cream
Adds moisture so the chocolate and sugar combine into a spreadable mixture.

The step that matters

Boil while stirring until a paste forms. Stirring keeps the chocolate and sugar from scorching on the bottom of the pan, and the mixture must thicken enough to form a paste. Stopping too early leaves it thin and runny, while overcooking makes it stiff and hard to spread.

“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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