Ingredients
1 non-toxic leaves
2/3 cup hershey's chocolate chips (semi swe, et)
Directions
Non-toxic leaves such as rose or lemon leaves 2/3 cup HERSHEY'S
Semi-Sweet Chocolate Chips
Thoroughly wash and dry leaves to be coated. In top of double boiler
over not, not boiling, water, melt 2/3 cup HERSHEY'S Semi-Sweet
Chocolate Chips; stir until completely melted. With small
soft-bristled pastry brush, brush melted chocolate on top of each
leaf. (Use underside of leaf for more distinct vein markings.) Avoid
getting chocolate on other side of leaf or removal may be difficult.
Place on wax paper-covered cookie sheet; refrigerate until very firm.
Carefully peel or tear leaves away from chocolate. Place on tray;
cover and refrigerate until ready to use.
NOTE: Most leaves are safe to use providing they have been thoroughly
washed. If in doubt, check with your florist Rose leaves and lemon
leaves are particularly attractive.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
Servings: 1 recipe
Chocolate Leaves Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We can trace the history of written recipes way back into the far past, in truth as far as ancient Egypt, and potentially, even further back. In practice though, sadly, these old recipes were just basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. During Roman times 25BC a roman called Apicius wrote some documents which described recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main course and dessert, a very modern way of dining. He also tells us how the chefs of Roman times made use of many different aromatic flavours, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. During the succeeding few centuries, the powerful and wealthy houses tried to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cook books are starting to become popular as a result of higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Chocolate Leaves recipe.
