Skip to main content
Drink

Coffee, Chocolate, Etc

A cold chocolate beverage served with sugar, iced water, and dried toast or ladies' fingers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Coffee, Chocolate, Etc

Ingredients

Directions

Prepare

  1. In a mortar, rasp or break the chocolate into small pieces.

Make the chocolate

  1. Combine the chocolate with cold water in a saucepan over low heat.

  2. Stir gently until the mixture is smooth like custard.

  3. If the chocolate is too thick, add a little more water.

  4. Pour the chocolate into deep cups.

Serve

  1. Serve with a glass of sugar and iced water for each cup, along with plates of dried toast or ladies' fingers.

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).

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, melted into the water, gives the drink its body.
Cold water
Liquid base that melts the chocolate into a smooth, drinkable mixture.

The step that matters

Stirring the chocolate over low heat. Chocolate can seize, turn grainy or scorch if it gets too hot or is left unstirred. Gentle heat and steady stirring let it melt evenly into a smooth, custard-like texture.

“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 coffee recipes

Cake 3 See all 7 →

You might also like

Spiced Chocolate MilkSpiced Chocolate Milk6 recipesVegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipes