A Chocolaty Throwback Thursday

Thursday July 28, 2016 // By Tia Peck

Happy Throwback Thursday!!

Today in honor of Throwback Thursday, I decided to offer chocolate soda to our visitors at the BPS Colorado location. My voluminous crimped hair gave people flashbacks of the 80’s; my drink however, came from a much older time. Although this may sound strange today, chocolate soda  (also known as chocolate phosphate) was a popular treat for young children back in the 1800s. This unique beverage has changed through the years and is not as well known as it used to be, but you can still find it on menus in certain states.

Chocolate sodas were originally made with phosphoric acid, but I opted for seltzer water to give it an italian soda twist.

• 1 oz hot water
• 2 tbsp of Ghirardelli Majestic Premium Cocoa Powder
• 1 oz Monin Vanilla syrup
• 10 oz seltzer water
• 4 oz ice

In a 16 oz glass, add hot water, cocoa powder, and vanilla syrup. Stir vigorously until smooth. Add seltzer water and give it one last stir, then add ice. Garnish with whipped cream for added decadence!

Any chocolate can be used for this recipe, but the quality will make or break it.  I highly recommended using a natural cocoa powder or a Broma processed cocoa for a more intense chocolate flavor.

Fun Fact: the Broma process was discovered by the Domingo Ghirardelli factory in 1865.  They found that by hanging a bag of cocoa mass (ground cacao beans) in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be processed into cocoa powder.

****This information and more about Ghirardelli Chocolate can be found in The Ghirardelli Chocolate Cookbook or at www.ghirardelli.com .****