2/3 cup dry unsweetened cocoa
1/4 tsp cinnamon
1 cup skim milk
1/2 tsp vanilla or almond extract
1/2 cup granulated white sugar twin
Directions
In a heavy saucepan, combine cocoa, cinnamon and milk; stir or whisk
until there are no dry lumps of cocoa. Stir and cook over medium heat
until mixture comes to a boil. Reduce heat; boil gently, stirring
often for 5 minutes or until mixture is thick and smooth. Cool
slightly. Stir in vanilla and Sugar Twin. Pour into a small enamelled
fondue pot or heat-proof ceramic bowl. Makes 8 servings of 1/4 cup
each.
Servings: 8 servings
Chocolate Fondue Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fondue
The History of Recipes
Historians have found proof that recipes existed back into the far past, certainly as far back as early Egypt, and possibly even further than that. However, mostly, these early cook books were just simple pictorial recipes for preparing food.
Later on, in Roman times 25BC a man called Apicius created a number of scripts describing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius informs us how the Roman chefs were skilled in the use of many aromatic flavours, including some that we all recognise such as thyme, mint and dill. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from the holy land, such as coriander, parsley, and rosemary. These new herbs and spices prompted a surge in recipe books, many of which still exist in private collections. By the arrival of the 1900s, cooking publications were in high demand, mostly as a result of better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Chocolate Fondue recipe.
