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Dessert

Chocolate Blanc Mange

A chocolate gelatin dessert made with cream, grated chocolate, sugar, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar 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 Blanc Mange

Ingredients

Directions

Make the chocolate base

  1. Boil the cream or milk in a saucepan.

  2. Stir in the grated chocolate until melted.

  3. Bring the mixture to a boil again.

  4. Add the sugar and gelatine, stirring until dissolved.

Set the dessert

  1. Flavor to taste and pour into molds.

  2. Place in a cool place to set.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cream + chocolatetop 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).

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.
Cream or rich milk
Adds richness and a smooth, creamy body to the dessert.
Grated chocolate
Provides the main chocolate flavor and deepens the color of the dessert.
Sugar
Adds sweetness to balance the bitterness of the chocolate.

The step that matters

Add the sugar and gelatine, stirring until dissolved. Gelatine that is not fully dissolved stays in lumps and sets unevenly, leaving weak or grainy spots in the finished dessert.

“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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