Skip to main content
Dessert

Bavaroise De Cocoa a LA Moderne

A chilled chocolate bavarois made with blanched almonds, custard, gelatin, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Almond and cream are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,130 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Bavaroise De Cocoa a LA Moderne

Ingredients

Directions

Prepare the almonds

  1. Blanch the almonds, then cool them.

  2. Pound the almonds into a puree, saving a few to mince roughly.

Make the custard base

  1. Mix the hot almond puree into the custard.

  2. Strain the mixture.

  3. Whip the mixture.

  4. Add the dissolved gelatine to the mixture.

  5. Pour the custard into a pail.

Finish

  1. Fold in the whipped cream.

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. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Almonds
Pounded into a puree, they give the custard its nutty flavour and body.
Rich custard
Forms the creamy base that the other ingredients are set into.
Gelatine
Sets the mixture so it holds its shape when chilled.
Whipped cream
Adds lightness and a soft, airy texture to the set dessert.

The step that matters

Add the dissolved gelatine to the mixture. Gelatine must be fully dissolved and evenly stirred in before the mixture cools and begins to set. Lumps or uneven distribution lead to patchy texture in the finished set 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.

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes