1 tsp butter or margarine
1 cup miniature marshmallows
1/3 cup whipping cream
6 oz chocolate candy with almonds
2 tbsp milk
Directions
Break candy into pieces. Rub crock wall with butter. Place candy,
marshmallows and milk in crock pot. Cover and heat, stirring every 15
minutes, until melted and smooth. Gradually add whipping cream. Cover
and continue heating 30 minutes, Serve with bite-sized pieces of
pound cake, marshmallows or fruit.
Servings: 12 servings
Chocolate Dessert Fondue Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fondue
The History of Recipes
It is possible to track the history of meal recipes far back into antiquity, in truth as far into history as ancient Egypt, and maybe further still. However, in the main part, these old cookbooks were just very simple hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe in existence, according to academics is a collection of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius wrote some scripts which described recipes cooked by wealthy Romans. In his publication, he tells us how the meals were split into starters, entrees and dessert, a very modern way of dining. This early Roman chef recounts how the Roman chefs made use of many aromatic flavors, including some that we all recognise for example basil, mint and asafoetida. Later, we find two interesting recipe books which appeared in the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are nothing to do with the indian food that we all know today, but instead accounts of the types of food on the menus of the nobility of those days. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from Arab cooking, including coriander, basil and rosemary. These new herbs and spices led to an outbreak in publications on food, most of which are kept safe in private cookery archives. For the decades that followed, the powerful and wealthy houses tried to serve up the most exotic meals, and as a consequence, the best cooks and their recipes were at a premium. Nevertheless, it was during the 1800s that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes of the day. By the time we get to the 20th century, cook books are starting to become popular mostly as a result of more people being able to read, people having more leisure time and having more disposable income. The arrival of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Dessert Fondue recipe.
