welcome friends today in the kitchen studio we're going to do another one in
the series of soda pop videos that we've made and today we're making a chocolate
pop although historically this would be found in pharmacist notebooks called a
chocolate phosphate so in this pot I'm starting out with some water to the
water I'm adding sugar and this is cane sugar and put that in and I've got this
on sort of a medium high heat now I've got some cocoa nibs and the cocoa nibs
go in while that starts to go up to temperature I have half of a vanilla pod
and I'm just going to cut that open and scrape out the seeds
now the pod and the scrape seeds go into the pot I'm just gonna give this a stir
Oh salt you also need a pinch of salt so
I'm gonna get that and put that in as well now we don't really want to bring
this to a boil you just want to bring this up to just below a boil and simmer
it until the sugar is dissolved and then we're gonna remove it from the heat and
let it steep for fifteen or twenty minutes okay now I have a second pot and
to that I'm going to add some cocoa dried cocoa powder unsweetened of course
that goes in and then I'm going to strain the liquid from the first pot
into the second pot so I've got a fine mesh strainer and we'll just pour that
in
okay now give that a whisk you'll put it back on the heat we're gonna bring this
to a boil we're gonna whisk it constantly and boil it for about two
minutes okay that should do it so I'm going to pour this out into this
glass measuring cup and then I'm gonna stick it in the fridge to chill before
we taste it
then this looks all chocolatey yes we are having a chocolate phosphate it's
called the chocolate phosphates so I have acid phosphate that I get from my
friend Darcy and I will link to that below he makes this out in London
Ontario ok now I haven't put the phosphate you know we have to still put
phosphates let's check it before we put the phosphate in and see what it tastes
like it smells chocolatey mm-hmm so we just put a couple of drops of acid
phosphate in each glass oh I have a spoon great
give it a stir needs well probably not too much that brightens the flavor you
don't like it well I can't really describe ok first of all I can't really
describe what the acid phosphate did to the flavor it it seems like it filled it
in which i think is the word I used last time you did this
it changed kind of fills in the flavor it definitely changes the flavor now I'm
gonna put an extra squirt in mine and see if that catches it again chocolatier
ok so there's there's cocoa nibs in it ok and there's cocoa um you don't like
cocoa big fan of cocoa yeah I know which is odd right I mean it's a very subtle
difference between cocoa and chocolate and all these other flavours but there's
something about cocoa wait don't oh ok two squirts of acid phosphate
so I'm not I don't think I'm a fan you know would say I'm it's not it's not my
favorite either I mean this this was all the rage in the late 1890s or so this
this chocolate phosphate you find it in all kinds of different pharmacy recipe
books but I can see how people like it though I can see how it would be very
popular to a lot of things that are popular and I'm not fond of to me the
chocolate is a little the chocolate flavor is a little thin and it's a
little bit too much like cocoa without the fat does that make sense it is and
this is might be your bias you might inherently always associate chocolate
flavor with beef that fact that that fact filling in your mouth that yeah in
that same way that people associate vanilla with being sweet yes so I think
if you're exploring pop like we are this is gonna try this is fairly easy right
yes um you know someone it's like a melted fudgicle I really will kind of
like fudgesicles they make fudgesicles anymore I haven't seen a fudgicle
fudgesicle in a long time anyway thanks for stopping by I hope to see you
again soon take care
you