Ingredients
1 pt strawberries with stems on (prefera, bly a
1 long-stemmed variety), washed and
1 patted dry
4 oz semisweet chocolate
1 tbsp cooking oil
Directions
Spread strawberries on a working surface with wax-paper-covered tray
nearby. You will also need one or two bamboo skewers or other picks.
In the top of a double boiler over hot water, melt the chocolate with
the cooking oil, stirring to mix thoroughly. (The cooking oil will
add a beautiful shine to the completed sweet.) Place melted chocolate
near working surface, but keep chocolate warm.
One at a time, insert the skewer in the stem end of a strawberry and
dip into the chocolate. Lift out and shake any excess chocolate back
into the pot. Place the strawberry on the wax paper and continue
with the remaining berries. The strawberries should set for about 10
minutes before being served.
Chocolate-dipped strawberries can be refrigerated for up to 24 hours,
during which time the chocolate will harden.
Servings: 6 servings
Chocolate-Dipped Strawmberries Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Dip; Fruit
The History of Recipes
Food historians have found proof that recipes existed far back into ancient history, in truth as far as the early Egyptians, and maybe further still. Having said that, these, ancient cookbooks were just basic hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in ancient Sumerian describing 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 people feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius created a collection of documents which described recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, main course and desserts, something we still use today. This early Roman chef tells us how the ancient cooks were skilled in the use of many spices, including many that are still in use today for example basil, fennel and parsley. During the succeeding few hundred years, the rich and powerful families of the West tried to lay on the most exotic banquets, and as a result the best cooks and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and recording the recipes of their peers. By the arrival of the 1900s, cookery books are increasing in popularity mostly due to increased literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Chocolate Dipped Strawmberries recipe.
