Name: Iceland Moss Chocolate
Ingredients: 1 ounce Iceland moss; 1 pint boiling milk; 1 ounce chocolate; 1 pint boiling water

Why it works: Milk and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 9,128 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Iceland Moss Chocolate

Ingredients

1 ounce Iceland moss
1 pint boiling milk
1 ounce chocolate
1 pint boiling water

Directions

Dissolve the Iceland moss in the boiling milk.
Boil the chocolate in the boiling water for five minutes.
Thoroughly mix the dissolved moss and chocolate.
Serve warm to the invalid twice daily.

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.

Milk + chocolatetop 13% of all pairs

Smell alikemoderate

Cooked together9,128 recipes

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

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

What each ingredient does

Iceland moss: Dissolves in the hot milk to thicken the drink and give it a gel-like body.
Chocolate: Adds rich cocoa flavour and colour to the drink.
Milk: Provides the liquid base that the moss dissolves into, adding creaminess and body.

“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.