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Dessert

Chocolate Macaroni

A sweet macaroni dessert made with chocolate, milk, eggs, sugar, vanilla, lemon juice, and baked in a buttered mold.

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 Macaroni

Ingredients

Directions

Prepare

  1. Dissolve the chocolate in a little hot water.

  2. Boil the macaroni in the milk until very soft.

Make and bake

  1. Beat the eggs until light, then add the sugar, salt, and vanilla. Mix well, then add the dissolved chocolate and macaroni.

  2. Pour the mixture into a buttered mold and bake.

Serve

  1. Serve very cold with whipped 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. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

Eggs
Set the custard as they cook, giving the dish its firm, sliceable structure.
Macaroni
Forms the body of the dish, softened in milk so it blends into the custard.
Milk
Cooks the macaroni and provides liquid that makes the custard moist and tender.
Ground chocolate
Gives the dish its chocolate flavour and color.
Sugar
Sweetens the custard and balances the bitterness of the chocolate.

The step that matters

Pour the mixture into a buttered mold and bake. Baking eggs in a custard gently sets them; too much heat makes the mixture curdle and turn rubbery and watery. Buttering the mold helps the dish release cleanly.

Swap the lemon

How well each one fits the dish's main ingredients (chocolate, milk, sugar, egg, vanilla):

  1. Coconutfits better
  2. Figfits better
  3. Cherryfits better
  4. Lemonthe original

Fit is the average pairing score against chocolate, milk, sugar, egg, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“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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