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
We can trace the history of meal recipes far back into antiquity, certainly as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, generally, these ancient recipes were just very basic hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Continuing our culinary historical journey, we find a couple of recipe books dating from the 14th Century : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian curry that we all know today, but instead recipes for the types of food on the menues of the nobility of the time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, such as basil and rosemary. These new foods and tastes prompted a torrent in recipe books, most of which are kept safe in private libraries. Over the succeeding few hundred years, the powerful and wealthy competed to serve the most exotic banquets, and because of this cooks and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. The TV revolution gave us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Butter Glaze recipe.
