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Drink

Peemium Chocolate

A chocolate beverage made with chocolate, sugar, boiling milk, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Peemium Chocolate

Ingredients

Directions

  1. Scrape the chocolate finely.

  2. Combine the chocolate and sugar in a bowl.

  3. Add the mixture to 1 pint of boiling milk and 1 pint of boiling water.

  4. Stir constantly for 2 to 3 minutes, or boil for 10 minutes if preferred.

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

Chocolate
Supplies the main chocolate flavour and body to the drink.
Sugar
Adds sweetness and helps balance the bitterness of the chocolate.
Milk
Provides moisture and a creamy texture as the base of the drink.

The step that matters

Stir constantly while the chocolate melts in. Chocolate and sugar sit at the bottom of hot liquid and can scorch or stick before they dissolve. Constant stirring keeps them moving and lets them blend into a smooth, evenly flavoured drink.

“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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