Cocoa mass + Lecithin

Cocoa mass and lecithin are weakly related — neither commonly paired in recipes nor close in aroma chemistry. They can be combined creatively, but there's no strong evidence the pairing is established. Both sit inside the "Sweet fruits and dessert baking ingredients" mode.

Pairing scores

Cooks withmoderate signal

0.22

Tastes likemoderate signal

0.26

Blendedmoderate signal

0.48

What do these scores mean?

Cooks-with (technical name: Cooc) measures how often the two ingredients appear in the same dish across 4M recipes. Tastes-like (Chem) measures how much aroma chemistry they share via FlavorDB. Blended (Core) combines both. All are cosine similarities in 300-D space — practical ranges differ per axis, so see the per-row context to read them.

Good additions to this pair

Ingredients that go well with both cocoa mass and lecithin — candidates for completing the dish.

Carob0.30 Cacao0.29 Soy protein isolate0.29 Macadamia nut0.27 Erythritol0.27 Whey0.27 Bee pollen0.27 Agave syrup0.27

How this is ranked

Each candidate scores against both ingredients in the recipe co-occurrence embedding. We sort by the worse of the two scores, so the result fits the weaker partner — not just one of them.

Shared flavor modes

Clusters that contain both ingredients — click through to see everything in the mode.

More pairings