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
It is quite possible to prove the history of written cooking instructions back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. However, in the main part, these early recipes were just very simple pictorial recipes for meal preparation.
In fact, the most ancient recipe in existence, according to food historians is a collection of stone tablets in Sumerian which describe the baking 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 tried it feel exhilarated. Progressing into Roman times around 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius also tells us how the Romans used many aromatic flavors, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Later on, there are a couple of interesting cookery books published in the fourteenth century - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that is popular today, but instead descriptions of the types of meals prepared by the cooks of the rich and wealthy people of that time. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from Arab cooking, including spices like coriander, parsley, and rosemary. These new herbs and spices led to an explosion in cookery books, many of which are now in academic collections. By the advent of the twentieth century, recipe publications are increasing in popularity as a result of more people being able to read, people having increased spare time and having more money to spend. The introduction of the TV brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Baking With Chocolate recipe.
