Cold Chocolate Pudding

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. Sugar + chocolatetop 13% of all pairs
   Smell alikemoderate
   Cooked together15,404 recipes

   Shared aroma: guaiacol (smoky, sweet).

4. Sugar + eggtop 21% of all pairs
   Smell alikemoderate
   Cooked together122,807 recipes

   Shared aroma: 2-nonenal (fatty, green).

5. Egg + vanillatop 23% of all pairs
   Smell alikelow
   Cooked together27,347 recipes

   Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

Eggs

Yolks thicken the base as they gently cook, and whipped whites lighten the pudding's texture.

Sugar

Sweetens the pudding and helps balance the bitterness of the chocolate.

Melted chocolate

Provides the main flavor and fat that give the pudding its rich body.

Blue bird vanilla

Adds a rounded aroma that complements the chocolate.

The step that matters