30 oz semisweet chocolate, broken in piec, es
10 small finely grated orange peel
2 1/2 tsp ground cinnamon
15 cup milk
2 1/2 cup whipping cream
1 grated chocolate
30 cinnamon sticks (3)
Directions
Combine chocolate, orange peel, cinnamon and 3 tablespoons of milk in
a saucepan and heat very gently until chocolate melts, stirring
frequently.
Add remaining milk and heat through gently until piping hot, stirring
frequently. Whisk whipping cream until soft peaks form.
Pour hot chocolate into mugs or heatproof glasses. Top with whipped
cream. Sprinkle with grated chocolate and add a cinnamon stick to
each one for stirring.
NOTE: Wind a curly strip of orange peel around cinnamon sticks for a
pretty effect, if desired.
Servings: 30 servings
Austrian Chocolate Cup Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into the distant past, in truth as far back into recorded history as pharonic Egypt, and possibly even further. However, these, ancient records were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to food historians are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. He also recounts how the Roman chefs used many different aromatic flavours, including some that we all recognise like basil, rue and asafoetida. Closer to modern times, there were a couple of cookery books which date from the 1300s - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the spicy food that we all know today, but instead accounts of the types of meals eaten by the nobility of the time. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new foods and tastes caused an increase in cookery books, the majority of which are kept safe in private cookery archives. By the time we get to the twentieth century, cookery publications were highly popular mostly due to higher levels of literacy, more spare time and having more money to spend. |
We hope you enjoy this Austrian Chocolate Cup recipe.
