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Drink

German Chocolate

A chocolate drink made by melting chocolate with cold milk, then adding boiling milk and whisking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chocolate and cream are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

German Chocolate

Ingredients

Directions

Melt the chocolate

  1. Break the chocolate into a jug or china pan and cover it with cold milk.

  2. Place the jug in a pan of boiling water.

  3. Once the chocolate is dissolved, add the boiling milk and stir well with a wooden or silver spoon for five minutes over the heat.

Serve

  1. Serve with whipped cream on top.

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 + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Chocolate
Provides the main flavour and richness of the drink.
Milk
Forms the liquid base and gives the drink a creamy body.
Whipped cream
Adds richness and a light, airy texture on top.

The step that matters

Stirring in the boiling milk. Stirring steadily while the boiling milk goes into the melted chocolate keeps it evenly blended, so it does not sit in lumps or scorch on the base of the pan.

“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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