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
Recipes as an idea can be found way back into history, certainly as far back as the ancient Egyptians, and possibly even further. Interesting though that is, mostly, these early records were just very basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius created a number of documents detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were split into appetizers, entrees and desserts, something that is very familiar to us today. Additionally, he describes how the cooks of Roman times used a wide range of spices and herbs, including a few you will know for example thyme, mint and parsley. Later on, we find a couple of cookery books published in the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian curry that appears on menues today, but instead recipes for the types of food prepared by the cooks of the wealthy. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from the Middle-East, including spices like basil and coriander. The introduction of these new foods and spices led to an outbreak in recipe books, some of which are kept safe in private collections. For the next few years, the families of Europe competed to lay on the most extravagent banquests, and as a result the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that cookery and recipe publications became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing the recipes of their peers. By the advent of the twentieth century, cookbooks were highly popular as a result of increased literacy, people having increased free time and being a little richer. The introduction of the TV gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Chocolate Filigree Hearts recipe.
