Ingredients
1 oz semi-sweet chocolate*
1 tsp shortening
Directions
*Ingredient List should read: 1 oz. (1 square) semi-sweet chocolate.
Draw 1 pattern of a heart design on white paper. Cut twelve 3 x 3"
squares of waxed paper. Set aside. In small saucepan over low heat,
melt chocolate with shortening, stirring constantly. Cool slightly.
Pour chocolate mixture into small squeeze bottle or pastry bag with
small writing tip. Place pattern piece on cookie sheet. Lay waxed
paper square over pattern. Pipe chocolate over outline. (Chocolate
lines should be about 1/2" wide.) Carefully slip out pattern piece.
Repeat, making 12 filigree hearts. Refrigerate 30 minutes or until
ready to use. Carefully peel off waxed paper; place on dessert.
Nutritional Info: 1 Heart: 15 calories, Carbohydrates, 2 g; Fat, 1 g;
Potassium, 8 mg. Note: I wish I could draw in this program, but
can't, so let me try to verbally describe the hearts--the hooked part
of the heart should look like a scroll. Do not fill in the hearts.
They should be just a 1/2" wide outline.
Servings: 12 servings
Chocolate Filigree Hearts Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into distant history, in fact as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, in the main part, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, 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. Later on, in The time of the romans 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something we still use today. This early Roman chef describes how the Romans used a good variety of spices, including a few you will know for example thyme, fennel and dill. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, such as rosemary and coriander. These new foods and tastes caused an increase in publications on food, most of which are now in private libraries. When we get to the 20th century, cookbooks are increasing in popularity due to better eduction, people having more free time and being a little richer. The arrival of TV gave us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chocolate Filigree Hearts recipe.
