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Drink

Vienna Chocolate

A hot chocolate made with milk, cream, and grated chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and chocolate are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Vienna Chocolate

Ingredients

Directions

Make the chocolate

  1. In a coffee pot set in boiling water, combine the new milk and cream.

  2. Stir in the grated chocolate that has been mixed to a paste with cold milk.

  3. Let the mixture boil for two to three minutes.

Serve

  1. Serve 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.

  1. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  2. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

New milk
Forms the liquid base that gives the drink its body and creamy mouthfeel.
Cream
Adds fat, making the chocolate richer and smoother on the palate.
Grated chocolate
Provides the chocolate flavour and colour, dissolving into the hot liquid.

The step that matters

Mixing the chocolate to a paste with cold milk. Grated chocolate poured straight into hot liquid can clump or stay grainy. Mixing it to a smooth paste with cold milk first helps it disperse evenly before it joins the hot 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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