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Rich Chocolate Syrup for Desserts or Ice Cream

A rich chocolate syrup made by melting chocolate with milk, sugar, corn syrup, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rich Chocolate Syrup for Desserts or Ice Cream

Ingredients

Directions

Make the syrup

  1. Place grated chocolate in a double boiler and melt it.

  2. Gradually add the sugar, then the corn syrup and milk, stirring constantly.

  3. Once smooth, stop stirring and let it cook in the double boiler for 45 minutes.

Finish and cool

  1. Remove from heat, add butter and salt, then cool before serving.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Bitter chocolate
Provides the main chocolate flavor and body of the syrup.
Granulated sugar
Adds sweetness and thickens the syrup as it cooks.
Corn syrup
Inhibits sugar crystallization, keeping the syrup smooth and glossy.
Rich milk
Adds creaminess and moisture, softening the syrup's texture.
Butter
Adds fat for a smooth, rich mouthfeel and a glossy finish.

The step that matters

Stop stirring once smooth. Stirring after the sugar dissolves can encourage sugar crystals to form, leaving the syrup grainy. Holding it still during the long gentle cook keeps it smooth.

“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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