Druggists of the day often used the dark powder to whip up a syrup sweet enough to mask the flavor of objectionable remedies, explains Stella Parks, a pastry chef with the food and cooking website Serious Eats. Parks happened upon these vintage advertisements while she was researching her new book, BraveTart: Iconic American Desserts, which features lesser-known histories of our favorite sweet treats.
Yet for pharmacists, it wasn’t only the supposed health benefits but also the rich, velvety flavor that held such appeal. "One thing about medicines, even going way back, is that they are really bitter," says Diane Wendt, associate curator of the division of medicine and science at Smithsonian's National Museum of American History. Many medications were originally derived from plants and fall in a class of compounds known as alkaloids, which has an acrid, mouth-puckering flavor. The first of these alkaloids, isolated by a German chemist in the early 1800s, was none other than morphine.
Chocolate, it turns out, effectively covered the toe-curling taste of these foul flavors. "Few substances are so eagerly taken by children or invalids, and fewer still are better than [chocolate] for masking the taste of bitter or nauseous medicinal substances," according to the 1899 text, The Pharmaceutical Era.