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Dessert

Chocolate Blanc - Mange

A chocolate gelatin dessert made with gelatin, milk, sugar, chocolate, vanilla, and set in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 chocolate milk

  1. Dissolve the gelatine in a pint of hot milk.

  2. In a bowl, mix the grated chocolate with a little milk until smooth.

  3. Add the chocolate mixture to the boiling milk and stir until it almost boils.

Cool and set

  1. Remove from heat and let it cool.

  2. Once cooled, add vanilla extract to taste.

  3. Pour the mixture into a wet mold and refrigerate until set.

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 milk mixture into a firm, sliceable dessert as it chills.
Grated chocolate
Provides the chocolate flavour and colours the milk mixture.
Milk
Forms the liquid base that the gelatine and chocolate are set in.
Sugar
Sweetens the dessert and balances the bitterness of the chocolate.

The step that matters

Stir the chocolate mixture into the milk until it almost boils. Chocolate must be fully blended into the hot milk so it does not stay grainy or lumpy. Gelatine only sets properly when it is fully dissolved, so the mixture should be stirred well before it cools.

“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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