Why it works: Cocoa and cream work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 304 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Iced Cocoa
Ingredients
Directions
Make the cocoa in the usual way.
For each 2 cups of cocoa, beat in ½ cup of whipped cream.
Sweeten to taste.
Let stand until cold.
Serve in glasses containing a little chipped ice.
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.
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Cocoa + creamtop 25% of all pairsSmell alikelowCooked together304 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cocoa
- Provides the chocolate flavour that forms the body of the drink.
- Whipped cream
- Adds richness and a smooth, creamy texture to the cocoa.
“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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