Ingredients
3 3-oz bars toblerone
1/2 cup light or heavy cream
2 tbsp kirsch, brandy or cointreau
Directions
Break the Toblerone into separate triangular pieces. Combine all the
ingredients in a saucepan or small chafing dish. Stir over *low* heat
until the chocolate is melted and smooth. Serve in a chafing dish
over low heat. For dunkables, serve each person a plate with one, or
a combination, of the following: Angelfood cake, or ladyfingers, cut
in chunks Orange or tangerine slides, strawberries, bananas
Profiteroles of puff pastry
Servings: 4 servings
Chocolate Fondue A La Chalet Suisse Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fondue
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into antiquity, in fact as far as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these old records were just very basic hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians is a collection of ancient tablets in ancient Sumerian which show 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`. Progressing into The time of the romans around 25BC a man called Apicius compiled some documents describing recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main course and afters, something we still use today. Additionally, he informs us how the early Romans used a good variety of herbs, including some familiar names for example basil, fennel and parsley. During the next few hundred years, the wealthy families of Europe competed with each other to offer the most extravagent banquests, and consequentially the best cooks and their recipes increased in prestige. However, it was during the 19th century that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. The revolution that is television brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Chocolate Fondue A La Chalet Suisse recipe.
