Chocolate Soda

This homemade chocolate soda delivers an incredible balance of flavours, with waves of rich chocolate and a tart tang that keep each sip from becoming much. The carbonation enhances the texture, creating a light foam that lingers with a smooth, chocolatey finish. This recipe highlights Soma Cocoa’s Daintree Ceremonial Cocoa, showcasing the natural acidity of high-quality cocoa, making it both refreshing and irresistibly moreish. This chocolate soda recipe is a must-try and a perfect choice for a non-alcoholic pairing or a unique twist on a classic soda.

For those looking to try out Soma Cocoa, they’ve been lovely enough to give us a 10% code for your whole order. If your keen, head over to their site HERE and use the code: JUSTKASZ10 at checkout.

 

Servings: 2
Prep Time: 10 minutes
Fridge Time: Overnight
Ingredients:

-          28G Soma Cocoa, Daintree Ceremonial Cocoa( or 23g of the best Cocoa powder you can find)

-          60g Raw Sugar

-          ¼ Vanilla bean,

-          60gml, plus an additional 150ml, Water

-          1 good pinch of Smoked Salt ( we love Olsson’s Red Gum Smoked salt)

1) In a small saucepan, add cocoa, raw sugar, smoked salt, 60ml of water and the ¼ vanilla bean( split the bean down the middle and scrape the seeds out, adding both the seeds and pod).

2) Place on a low heat and stirring slowly, but constantly, until combined and the sugar and cocoa have dissolved, then place the lid on.

3) Keeping an eye on the mixture to make sure you turn off the heat once white swirls start to appear on the top and it's lightly bubbling.

 4) Add the additional 150 ml of water to the saucepan, whisk well, and transfer to a container with a decent amount of surface area to chill fast in the fridge, uncovered, for 1 hour.

 5) After chilling, follow the corresponding instructions for your carbonation system:

-          Breville Infizz Fusion: Add the mixture to the smallest bottle available and charge till the overcharge valve releases. Add to the fridge and allow for the carbonation to dissolve overnight or at least 2 hours. To serve, shake the bottle release the initial red pressure latch till safe to remove the lid. Serve in a chilled, coupe glass ¾ to the top(it will keep bubbling up).

-          Soda Stream: Add the mixture to the smallest bottle available and charge for 3-5 long presses. DO NOT RELEASE/REMOVE FROM STATION FOR AT LEAST 20 MINUTES. After 20 minutes, slowly remove the bottle from the station and immediately cap it. Add to the fridge and allow for the carbonation to dissolve overnight or at least 2 hours. To serve, shake the bottle and slowly open the lid, serving in a chilled, coupe glass ¾ to the top(it will keep bubbling up).

-          ISI Creamer: Add the mixture to your 1lt ISI bottle and charge with2 C02, keeping the pressure and not releasing at all. Add to the fridge and allow for the carbonation to dissolve overnight or at least 2 hours. To serve, shake the bottle and then slowly release the extra headspace in the bottle, then dispense into a chilled, coupe glass ¾ to the top(it will keep bubbling up).

I hope you enjoy! If you have any questions at all, please feel free to reach out here of via our Instagram.

NOTES:

- As you are carbonating something other than water, this drink has the potential to react greatly. When using something like a SodaStream that does not have a slow-release pressure valve, you have to be patient and allow the C02 to dissolve into the liquid before you try and release it. If you release it too early, not only will the carbonation IN the drink be mild, but you may end up with a big old mess when it fizzes over.

- This drink is about the chocolate, so your choice of cocoa will make a huge impact on the flavour of the drink. Please make sure you are buying pure cocoa, not drinking chocolate, as they are already cut with sugar and milk solids (which we REALLY don’t want mixing with C02).