1 no ingredients
Directions
For unsweetened baking chocolate: substitute 3 level tablespoons
HERSHEY'S cocoa or HERSHEY'S European Style cocoa plus 1 tablespoon
shortening or oil for each 1 ounce square or bar of baking chocolate.
For pre-melted unsweetened chocolate: substitute 3 level tablespoons
HERSHEY'S cocoa or HERSHEY'S European Style cocoa plus 1 tablespoon
oil or melted shortening for each 1 ounce envelope of melted
chocolate.
For semi-sweet chocolate: substitute 6 level talbespoons HERSHEY'S
cocoa or HERSHEY'S European Style cocoa plus 7 tablespons sugar plus
1/4 cup shortening for 1 cup (6 oz) semi-sweet chips or 6 squares or
bars (6 oz) semi-sweet baking chocolate.
For sweet baking chocolate: substitute 3 level tablespoons HERSHEY'S
cocoa or HERSHEY'S European Style cocoa plus 4 1/2 tablespoons sugar
plus 2 tablespoons and 2 teaspoons shortening for 1 bar (4 oz) sweet
baking chocolate.
Servings: 1 info
Baking With Chocolate Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We are able to read the history of `recipes` back into ancient history, certainly as far as the Egyptians, and quite possibly further than that. Having said that, generally, these early recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius created some documents detailing recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius informs us how the early Romans made use of a good variety of aromatic flavors, including many that are still in use today for example basil, mint and dill. As we move on, we have a couple of cookery books from the fourteenth century : a book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that is popular today, but instead recipes for the types of meals cooked for the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices created a surge in publications on food, many of which are now in private collections. By the advent of the 20th century, cooking publications were highly popular due to increased literacy, more leisure time and a general increase in wealth. The revolution that is television brings us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Baking With Chocolate recipe.
