Ingredients
4 oz semisweet chocolate
2 oz unsweetened chocolate
3 oz unsalted butter -- (6
1 tablespoons)
Directions
Chop the chocolate into matchsticksize pieces with a chef's knife on Chocolate Butter Glaze Recipe brought to you by Recipe
Ideas
a dry cutting board. Place first the butter, then the chocolate
pieces in the top portion of a 1 1/2 quart double boiler (or a 1
quart mixing bowl that fits snugly over a saucepan or another mixing
bowl). Fill the bottom vessel half full with hot tap water (120130
degrees) and place the chocolate/butter bowl on top to melt. You may
put the double boiler on the stove over a very low flame just to
maintain the water's temperature while melting the mixture if you
wish. Stir occasionally to blend until the mixture is smooth, shiny
and liquid. Remove from the water, and set aside. Yield: one scant cup
Recipe By : BAKERS' DOZEN (FLO BRAKER ) SHOW #BD1A13
From: Jackie Bordelon
Servings: 1 servings
Categories: Chocolate; Dessert; Sauce
The History of Recipes
Academics have tracked the existence of recipes far back into antiquity, certainly as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old cookbooks were just very simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are a few tablets in ancient Sumerian which describe the baking 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 exhilarated and blissful. During the time of the Romans a man called Apicius created a collection of scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. This early Roman chef recounts how the cooks of Roman times made use of many herbs, including some that we all recognise such as thyme, fennel and parsley. Over the next few hundred years, the rich families of Europe competed to serve up the most extravagent banquests, and because of this the best cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 19th century that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the 20th century, cooking publications are highly popular as a result of higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Chocolate Butter Glaze recipe.
