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Chocolate Syrup

A sweet syrup made from soluble chocolate, boiling water, and vanilla extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Syrup

Ingredients

Directions

Make the syrup

  1. Combine 3 tablespoons of Baker's soluble chocolate with ½ pint of boiling water in a saucepan.

  2. Stir continuously until the mixture is smooth.

  3. Place the saucepan on the heat and stir until the chocolate is fully dissolved.

  4. Cook for 3 minutes.

  5. Strain the mixture.

Finish and store

  1. Let it cool.

  2. Add 1 tablespoon of vanilla extract.

  3. Bottle the syrup.

  4. Store it in a cool place.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Baker's soluble chocolate
Dissolves into the hot water to provide the chocolate flavour and body of the syrup.
Vanilla extract
Adds aroma that rounds out the chocolate flavour.

The step that matters

Add the vanilla after cooling. Vanilla's aroma compounds are volatile and fade with prolonged heat, so adding it once the syrup has cooled helps keep its fragrance.

“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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