Ingredients
1 each bitter chocolate glaze
2 tbsp rum
1/2 cup dark cocoa, sifted
Directions
Cook bitter chocolate glaze until very thick. Cool Add rum.
Refrigerate until very cold and firm. Roll into 3/4 inch balls. Roll
balls in cocoa. Refrigerate or freeze.
From "The Art of Fine Baking" by Paula Peck, copyright 1961
Servings: 1 servings
Chocolate Truffles (Paula Peck) Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
It is possible to read the history of `recipes` back into antiquity, certainly as far as the ancient Egyptians, and possibly even further. Having said that, mostly, these old records were just basic pictorial instructions for food preparation.
In fact, the oldest recipe found, according to food historians is a collection of ancient tablets in the Sumerian language 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 anyone who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of scripts detailing recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and desserts, something that is very familiar to us today. Additionally, he describes how the Roman chefs used many aromatic flavors, including a few you will know for example basil, rue and dill. Later, there are a couple of cookery books dating from the 1300s ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the rich people of those days. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from the East, including spices such as rosemary and coriander. The introduction of these new foods and spices was responsible for an increase in cookery books, some of which are kept safe in academic collections. By the time we get to the 1900s, cooking books were highly popular mostly due to increased literacy, more spare time and having more money to spend. The arrival of television brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chocolate Truffles (Paula Peck) recipe.
