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Drink

Chocolate

A chocolate concentrate made by boiling chocolate with water, cooled, stored, and later added to milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and milk are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 9,128 recipes. Both carry gamma-nonanolactone, which smells coconut, 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 pieces to the boiling water.

  4. Remove from heat and stir until completely melted.

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

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

Store and serve

  1. Store in a cool place for 8 to 10 days.

  2. When ready to use, add 1 or 2 spoonfuls to milk and boil.

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

    Shared aroma: gamma-nonanolactone (coconut, 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 flavor and body, with cocoa fat giving a rich mouthfeel.
Milk
Adds moisture and creaminess, mellowing the chocolate into a smooth drink.

The step that matters

Remove from heat and stir until completely melted. Chocolate can scorch or turn grainy when overheated. Melting it off the heat, with constant stirring, lets the cocoa fat melt evenly into a smooth mixture.

“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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