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Dessert

Chocolate Gelatine

A chilled chocolate dessert made with gelatin, milk, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Gelatine

Ingredients

Directions

Make the chocolate base

  1. Combine grated chocolate and cold sweet milk in a saucepan.

  2. Bring the mixture to a boil.

  3. Add sugar to the chocolate mixture and stir until dissolved.

Add the gelatin

  1. Soak gelatin in cold water until soft.

  2. Add the softened gelatin to hot milk and heat to boiling.

  3. Mix the hot milk with the chocolate mixture.

Set and serve

  1. Pour the mixture into molds or cups.

  2. Set in a cool place to firm up.

  3. Serve with cream, zwieback, or Nabisco.

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

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

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

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

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Gelatine
Sets the liquid mixture into a firm, sliceable dessert as it cools.
Grated chocolate
Provides the chocolate flavour and rich colour of the dessert.
Milk
Forms the creamy liquid base that carries the chocolate and sets with the gelatin.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Dissolving the gelatin fully in hot milk. Gelatin must be softened in cold water and then fully dissolved in hot liquid before mixing. Undissolved gelatin leaves rubbery specks and prevents an even set.

“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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