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Dessert

Chocolat Bavaroise a LA Casino

A chocolate bavaroise dessert with jelly, pistachios, almonds, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Pistachio and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 693 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Chocolat Bavaroise a LA Casino

Ingredients

Directions

Prepare the mould

  1. Coat a wet mould with sweet jelly.

  2. Decorate the mould with pistachio nuts and almonds.

  3. Dissolve the gelatine in the jelly.

  4. Add the cream and rum to the mixture.

  5. Color the mixture pale pink with carmine.

  6. Pour the mixture into the mould.

  7. Ensure the mixture covers the inside completely.

Make the chocolate custard

  1. Dissolve the chocolate in the milk.

  2. Add lemon rind, sugar, and cinnamon to the chocolate mixture.

  3. Simmer the mixture for a few minutes.

  4. Pour the chocolate mixture onto the egg yolks.

  5. Return the mixture to the pan.

  6. Add gelatine to the pan.

  7. Stir until thickened.

Set and serve

  1. Once cooled, add the whipped cream and vanilla essence.

  2. Pour the mixture into the mould.

  3. When set, turn out the dessert.

  4. Decorate with fancifully cut pieces of jelly.

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. Pistachio + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together693 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Pistachio + nutstop 1% of all pairs
    Smell alikestrong
    Cooked together425 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Nuts + almondtop 6% of all pairs
    Smell alikemoderate
    Cooked together394 recipes

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

  4. Rum + chocolatetop 8% of all pairs
    Smell alikemoderate
    Cooked together286 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  5. Almond + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

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

What each ingredient does

Eggs
Egg yolks thicken the chocolate custard as they cook and give it richness.
Gelatine
Sets the mixture so it holds its shape when turned out of the mould.
Chocolate
Provides the main flavour and colour of the dessert.
Whipped cream
Adds lightness and a creamy texture to the set dessert.
Milk
Forms the liquid base of the custard that carries the chocolate.

The step that matters

Stir until thickened. Egg yolks set when heated, so the custard must be cooked gently and stirred constantly. Overheating can curdle it, leaving grainy lumps instead of a smooth thickened base.

Swap the nuts

How well each one fits the dish's main ingredients (pistachio, almond, cream, rum, chocolate, milk, sugar):

  1. Hazelnutfits better
  2. Cashew nutfits better
  3. Chestnutfits better
  4. Nutsthe original

Fit is the average pairing score against pistachio, almond, cream, rum, chocolate, milk, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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