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Dessert

Chocolate Gelatine

A chilled chocolate dessert made with gelatin, chocolate, sugar, vanilla, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chocolate and vanilla 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 Gelatine

Ingredients

Directions

Make the gelatin

  1. Boil 3 pints of water and 1 cup of French chocolate together.

  2. When the water is just scalded, add the gelatin.

  3. Sweeten to taste and boil for 5 minutes.

  4. Remove from heat and add vanilla.

Set and serve

  1. Pour into moulds and let cool.

  2. Serve with powdered sugar and cream.

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 + vanillatop 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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: guaiacol (smoky, 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, wobbly structure as it cools.
French chocolate
Adds deep chocolate flavour and colour to the liquid base.
Sugar
Sweetens the mixture, balancing the bitterness of the chocolate.

The step that matters

Adding the gelatine at the right moment. Gelatine must dissolve completely in the hot liquid. If it is added to water that is not hot enough, or left undissolved, it leaves grains and the set will be weak and uneven.

“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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