Ingredients
3 oz unsweetened chocolate*
1 cup sugar
1 cup whipping cream
1 tsp light corn synup
2 egg yolks**
1 tsp vanilla
Directions
*Broken into pieces **Slightly beaten Beat chocolate, sugar,
cream and corn syrup over medium heat, stirring constantly, until
chocolate is melted; reduce heat. Simmer, without stirring, 10
minutes. Stir 2 tablespoons chocolate mixture, 1 teaspoon at a time,
into egg yolks; stir into chocolate mixture in pan. Cook over low
heat, stirring constantly, until mixture coats a spoon, 3 to 4
minutes. Stir in vanilla. Cool to room temperature.
Recipe By :
Servings: 1 servings
Chocolate Glaze For Basic Mixes Recipes Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Sauce
The History of Recipes
We are able to track the history of meal recipes far back into distant history, in fact as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, sadly, these early cook books were just very basic pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts are some clay tablets in Sumerian 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 having made anyone who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman chefs were skilled in the use of many different aromatic flavors, including a few you will know like basil, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the holy land, including rosemary and coriander. These new foods and tastes was responsible for a surge in publications on food, the majority of which still exist in private libraries. During the following few hundred years, the powerful and wealthy strove to offer the most extravagent banquests, and consequentially the best cooks and their recipe collections became highly prized. However, it was during the 1800s that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the advent of the 20th century, cook books were greatly in demand as a result of better eduction, people having more leisure time and disposable income. The revolution that is television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chocolate Glaze For Basic Mixes Recipes recipe.
