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Dessert

Chocolate Mance

A chocolate gelatin dessert made with milk, gelatin, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Mance

Ingredients

Directions

Prepare

  1. Dissolve the gelatine in cold water.

  2. Boil the milk with the French chocolate.

  3. When the milk is just scalded, pour in the dissolved gelatine.

Make the dessert

  1. Sweeten to taste and boil for 5 minutes.

  2. Remove from heat, add vanilla, and pour into moulds.

Chill and serve

  1. Once cold, serve with powdered sugar and 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Gelatine
Sets the liquid milk mixture into a firm, sliceable dessert as it cools.
Milk
Forms the creamy body of the dessert and carries the chocolate flavour.
French chocolate
Provides the chocolate flavour and colour of the dessert.
Sugar
Sweetens the dessert, balancing the bitterness of the chocolate.

The step that matters

Pour the gelatine into just-scalded milk. Gelatine must be fully dissolved and evenly mixed before the mixture cools, or it will set unevenly with specks or weak spots. Boiling the milk too hard is unnecessary, so the gelatine should be stirred in once the milk is just scalded.

“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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