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Chocolate Filling

A chocolate filling made by melting chocolate with sweet milk and butter, then adding sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Filling

Ingredients

Directions

  1. In a saucepan, combine the chocolate, sweet milk, and butter.

  2. Boil the mixture while stirring continuously until it thickens and will harden.

  3. Remove from heat and stir in the sugar until fully dissolved.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Baker's chocolate
Provides the main chocolate flavour and body to the filling.
Sugar
Adds sweetness and dissolves into the mixture to help it set firmer.
Butter
Adds fat for a smooth, rich texture in the filling.
Sweet milk
Forms the liquid base that melts the chocolate and carries the other ingredients.

The step that matters

Boil while stirring continuously. Boiling thickens the mixture as it cooks down, and constant stirring keeps the chocolate and milk from scorching on the bottom of the pan. Scorched chocolate tastes bitter and burnt.

“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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