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Dessert

Chocolate Syrup

A sweet chocolate sauce made by melting chocolate with water, simple syrup, and vanilla extract.

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 Syrup

2 quarts

Ingredients

Directions

Make the syrup

  1. Shave 3 ounces of chocolate and place it in a shallow saucepan with ½ cup of water.

  2. Stir over gentle heat until melted into a smooth paste.

  3. Gradually stir in 1 pint of simple syrup until the mixture is near boiling and the chocolate is fully incorporated.

  4. Remove from heat and strain the mixture.

Finish and flavor

  1. Once cooled, add enough simple syrup to make a total of 2 quarts.

  2. Flavor with vanilla extract and shake well.

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. Syrup + vanillatop 12% of all pairs
    Smell alikelow
    Cooked together1,855 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chocolate + syruptop 15% of all pairs
    Smell alikelow
    Cooked together1,239 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Chocolate
Provides the main flavor and dark color of the syrup.
Simple syrup
Supplies the sweetness and the liquid body of the finished syrup.

The step that matters

Melting the chocolate into a smooth paste. Chocolate melts smoothly only over gentle heat. If it is heated too hard or too fast it can seize or scorch, leaving a grainy or bitter syrup. Stirring the paste until smooth before adding the syrup helps it blend evenly.

“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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