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Dessert

Chocolate Glace

A glossy chocolate glaze made by melting chocolate with sugar and water, then adding egg white and ice water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Glace

Ingredients

Directions

Make the glaze

  1. Combine the grated chocolate, sugar, and water in a small saucepan.

  2. Place the saucepan over a kettle of boiling water and stir until smooth and glossy.

Prepare the egg white

  1. Combine the egg white and ice water in a bowl.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chocolate
Provides the main flavor and, once melted, the smooth, glossy body of the glaze.
Sugar
Adds sweetness and helps balance the bitterness of the chocolate.

The step that matters

Melting the chocolate over boiling water. Chocolate can seize, turn grainy, or scorch if it overheats. Gentle indirect heat from the steaming water, combined with steady stirring, melts it evenly into a smooth, glossy mixture.

“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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