Name: Chocolate Icing
Ingredients: 2 tablespoons grated chocolate; 1 teaspoon vanilla extract; 1 lb icing sugar; 2 tablespoons water

Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Icing

Ingredients

2 tablespoons grated chocolate
1 teaspoon vanilla extract
1 lb icing sugar
2 tablespoons water

Directions

Combine grated chocolate, vanilla extract, icing sugar, and water in a pan.
Stir the mixture until it is warm and liquid.
Use the icing immediately.

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.

Chocolate + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together10,020 recipes

Shared aroma: sotolon (curry, maple).
Vanilla + sugartop 8% of all pairs

Smell alikelow

Cooked together35,032 recipes

Shared aroma: beta-damascenone (apple, rose).
Chocolate + sugartop 13% of all pairs

Smell alikemoderate

Cooked together15,404 recipes

Shared aroma: guaiacol (smoky, sweet).

Vanilla and sugar 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

Grated chocolate: Provides the chocolate flavour and, as it cools, firms the icing.
Icing sugar: Adds sweetness and body, dissolving into the liquid to make a smooth icing.
Vanilla extract: Adds aroma that rounds out the chocolate flavour.

“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.