Ingredients
1 cup heavy cream
4 squares bitter chocolate
2 1/2 cup sugar
1/2 cup butter -- (or margarine)
1/2 cup strong coffee
Directions
Put cream, chocolate, powdered sugar, butter, and strong coffee in a
double boiler and heat for 30 minutes or until the chocolate is
melted. Mix well.
See recipe for "Poached Fresh Pears in White Burgundy" in this
cookbook for an example of a delicious use for this chocolate sauce.
Recipe By : Joe Mannke of Rotisserie for Beef and Bird, Houston,
TX
Servings: 6 servings
Chocolate Sauce For Fresh Fruit Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit; Sauce
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into the distant past, at least as far back into history as the early Egyptians, and potentially, even further back. Having said that, mostly, these old cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to academics is a collection of tablets in ancient Sumerian which show 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 those who drank it feel wonderful. As we move into The time of the romans 25BC a roman called Apicius created a few scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into starters, main course and afters, a style of dining still practiced today. Aspicius describes how the chefs of Roman times were skilled in the use of many aromatic flavors, including some that we all recognise like thyme, mint and asafoetida. Closer to modern times, we find a couple of interesting cookery books which were published in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are not about the spicy food that is popular today, but rather descriptions of the types of food on the menues of the nobility of that period. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cooking, including spices such as rosemary and coriander. These new spices and herbs was responsible for an increase in cookery books, many of which are now in academic collections. During the next few hundred years, the families of Europe tried to serve the most extravagent meals, and as a consequence, chefs and their recipe collections were at a premium. Even so, it was during the nineteenth century the formal cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to help cooks of their time. By the time we get to the twentieth century, cookbooks were increasing in popularity as a result of more people being able to read, leisure time and having more disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chocolate Sauce For Fresh Fruit recipe.
