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Dessert

Chocolate Sandwiches

Chocolate Sandwiches are made by spreading a chocolate mixture between thin buttered bread slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 Sandwiches

Ingredients

Directions

Make the chocolate filling

  1. In a saucepan, combine powdered chocolate, boiling water, and powdered sugar.

  2. Stir over heat until the mixture is smooth and thick.

  3. Remove from heat and let it cool slightly.

Assemble

  1. Spread the chocolate mixture between extra thin slices of buttered bread.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Vanilla + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together497 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Chocolate + breadtop 23% of all pairs
    Smell alikemoderate
    Cooked together231 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

Powdered chocolate
Provides the chocolate flavour and most of the filling's body as it thickens.
Powdered sugar
Adds sweetness and helps the filling set smooth and thick when heated.
Boiling water
Dissolves the powders into a liquid that can be stirred smooth over heat.
Buttered bread
Holds the filling and adds fat and a savoury base against the sweet chocolate.

The step that matters

Stir over heat until smooth and thick. Heating the mixture while stirring keeps it smooth and lets the sugar and chocolate dissolve evenly. Stopping too early leaves a grainy or runny filling that soaks into the bread.

“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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