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Dessert

Chocolate Nut Filling

A sweet chocolate filling made from sugar, water, egg white, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and chocolate 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 Nut Filling

Ingredients

Directions

  1. Boil sugar and water until it reaches a thread stage.

  2. Pour the hot syrup over the beaten egg white.

  3. Add the melted chocolate and stir until thick enough to spread.

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 + chocolatetop 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

Sugar
Sweetens the filling and, boiled into a syrup, gives it body once cooled.
Egg white
Whipped with hot syrup, it forms a light foam that gives the filling structure.
Chocolate
Adds flavour and richness, and thickens the mixture as it cools.

The step that matters

Pour the hot syrup over the beaten egg white. The syrup must be hot enough to cook the egg white slightly while it is beaten. Pouring it in slowly while beating prevents lumps and keeps the foam smooth and stable.

“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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