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Dessert

Chocolate Icing

A simple chocolate icing made by boiling chocolate, sugar, and milk or cream until a paste forms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Icing

Ingredients

Directions

  1. In a saucepan, combine the grated chocolate, sugar, and milk or cream.

  2. Boil the mixture while stirring until it forms a paste.

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

Chocolate
Provides the main flavour and, once melted into the mixture, the body of the icing.
Sugar
Adds sweetness and helps thicken the icing as it cooks into a paste.
Milk or cream
Adds moisture and fat, softening the icing and making it smoother and creamier.

The step that matters

Boil the mixture while stirring until it forms a paste. Stirring keeps the sugar and chocolate from scorching on the bottom of the pan, and boiling dissolves the sugar and thickens the mixture. Stopping too early leaves the icing runny, while overcooking makes it stiff and grainy once it cools.

“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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