Ingredients
1 1/3 cup hot water
4 cup granulated cane sugar
1/2 cup light corn syrup
3 oz unsweetened chocolate, chopd
2 tbsp butter
1 chocolate compound coating
Directions
Stir hot water, sugar and corn syrup together in three quart heavy
saucepan. Place over high heat and stir constantly until all sugar
crystals are dissolved. Wash down sides of pan with pastry brush
dipped in hot water. Clip on thermometer and continue cooking without
stirring until temperature reaches 240, washing down sides twice more
as mixture cooks. Remove from heat. Entire cooking process takes
about 12 minutes. As soon as bubbles subside, pour mixture onto
marble slab or cookie sheet. Allow to cool, undisturbed, until
fondant holds the imprint of your finger and feels lukewarm, about
eight minutes. Cut butter in small pieces and scatter over surface.
Pour melted chocolate over fondant. Work the fondant with a scraper,
lifting it up from all sides and keeping the mass in constant motion.
When the fondant is stiff enough to hold the scraper staight up, it
is finished. Knead briefly and place the ball of fondant in a
container. Cover with a damp cloth, then cover the container. Get out
as needed and knead a little before using. Shape into egg shapes and
dip in chocolate coating or real chocolate. From Sweet Thing @5211
March 1994
Servings: 6 servings
Chocolate Eggs Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is possible to track the history of written recipes far back into the distant past, in truth as far as the Egyptians, and potentially, even further back. In practice though, in the main part, these ancient records were just basic pictorial instructions for meal preparation.
In fact, the most ancient recipe found, according to food historians are some ancient tablets in the Sumerian language which recount 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 tried it feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a few scripts which described recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were split into starters, entrees and desserts, a style of dining still practiced today. Aspicius describes how the ancient Romans made use of a good variety of spices and herbs, including a few that are still present in modern kitchens for example bay, mint and dill. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices like parsley and basil. The introduction of these new tastes led to an outbreak in books on cookery, many of which are now in private libraries. For the decades that followed, the families of Europe tried to lay on the best banquets, and as a result the best chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that fine cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes of the day. By the time we get to the 20th century, cookbooks were increasing in popularity due to increased literacy, people having increased leisure time and having more money to spend. The arrival of television gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chocolate Eggs recipe.
