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Double Chocolate Easter Danish

Everyone loves a Danish pastry, especially when it’s chocolaty and big enough to share

By bbcgoodfood · From Open Recipes · 16 ingredients
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Double Chocolate Easter Danish

Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 8,673 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Double Chocolate Easter Danish

Serves 8
Prep40 min
Cook45 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Flour + almondtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Almond + chocolatetop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together1,733 recipes

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

  4. Butter + almondtop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together9,245 recipes

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

  5. Flour + buttertop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the almond

How well each one fits the dish's main ingredients (milk, egg, flour, sugar, butter, cocoa powder, chocolate):

  1. Almondthe original
  2. Hazelnutabout as good a flavor fit

Fit is the average pairing score against milk, egg, flour, sugar, butter, cocoa powder, chocolate. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).