Chocolate Filling

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

   Shared aroma: guaiacol (smoky, sweet).

2. Chocolate + milktop 13% of all pairs
   Smell alikemoderate
   Cooked together9,128 recipes

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

3. Milk + eggtop 18% of all pairs
   Smell alikemoderate
   Cooked together88,785 recipes

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

4. Sugar + milktop 18% of all pairs
   Smell alikelow
   Cooked together77,875 recipes

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

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

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Sugar

Adds sweetness and body to the filling while helping it thicken as it cooks.

Chocolate

Provides the main flavor and richness of the filling.

Egg yolk

Thickens the filling as it cooks and adds richness.

Milk

Adds moisture and loosens the chocolate into a smooth mixture.

The step that matters