Skip to main content
Drink

Chocolate

A chocolate beverage made by melting chocolate in water, cooling, and later mixing with milk and sugar.

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

Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate

Ingredients

Directions

Make the chocolate base

  1. Cut the chocolate into very small pieces.

  2. Boil the water in a pot.

  3. Add the chocolate to the boiling water and remove from heat until melted.

  4. Return to gentle heat and bring to a boil.

  5. Pour the mixture into a basin and let it cool.

Store and serve

  1. Store the cooled mixture in a cool place for up to 10 days.

  2. When ready to serve, add 1-2 spoonfuls of the chocolate mixture to milk, boil with sugar, and stir well.

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 + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chocolate
Provides the chocolate flavour and dissolves into the water to form the base.
Milk
Supplies the creamy body and liquid that the chocolate base is stirred into.
Sugar
Adds sweetness, balancing the bitterness of the chocolate.

The step that matters

Melting the chocolate off the heat. Chocolate can scorch or turn grainy if overheated. Removing the pot from heat lets the residual warmth melt it gently and evenly into the water.

“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.

More chocolate milk recipes

Plain 7 See all 83 →

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes