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Dessert

Chocolate Blanc Mangh

A chocolate blanc dessert made with gelatin, chocolate, milk, sugar, eggs, vanilla, and salt, chilled in a 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 Blanc Mangh

Ingredients

Directions

Prepare

  1. Soak the gelatin in cold water.

Make the custard base

  1. In a double boiler, mix the sugar, chocolate, and eggs.

  2. Add the scalded milk and cook until a coating forms on a spoon.

  3. Stir in the dissolved gelatin, salt, and vanilla.

Set and serve

  1. Pour into a mold and chill.

  2. Serve with soft custard.

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. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

    Shared aroma: guaiacol (smoky, 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

Gelatin
Sets the liquid into a firm, sliceable dessert once chilled.
Eggs
Thicken the mixture as they cook and add richness and structure.
Baker's chocolate
Provides the chocolate flavor and color of the dessert.
Milk
Forms the creamy liquid base that gives the dessert its body.
Sugar
Sweetens the dessert and balances the bitterness of the chocolate.

The step that matters

Cooking until a coating forms on a spoon. Eggs thicken as they heat, but overheating can scramble them. Cook gently in the double boiler and stop when the mixture coats the back of a spoon, so the base is smooth and properly thickened before the gelatin is added.

“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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