Ingredients
6 oz semisweet chocolate pieces
4 oz milk chocolate pieces
1 (or white, mint, etc. chocolate)
20 plastic spoons
Directions
Place a piece of waxed paper on a cookie sheet large enough to hold
20 to 24 of your plastic spoons. Place semisweet chocolate pieces in
a heavy saucpan over low heat, stirring constantly until the
chocolate begins to melt. Immediately remove from heat; stir until
smooth. Dip spoons into chocolate, tapping the handle of the spoon
against the side of the pan to remove excess chocolate. Place spoons
on waxed paper; refrigerate for 30 minutes or until chocolate is set.
Place milk chocolate (or chocolate of your choice) in a heavy saucpan
over low heat, stirring constantly untilchocolate begins to melt.
Immediately remove from heat; stir until smooth. Place the melted
chocolate in a small, heavy self sealing bag. Using scissors, make a
small cut in the corner of the bag; drizzle on or both sides of the
covered spoons, making a decorative pattern. (Small dots, zig-zag
lines, circles, etc.)
The above 2 steps can be reversed if you like! Get 6 ozs. of white
chocolate to cover the spoons and 4 ozs. of chocolate of your choice
to use to decorate the spoons.
Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each
spoon separately in clear or colored plastic wrap. Use ribbon to tie
off plastic wrap. Store in a cool dry place for 2 to 3 weeks until
ready to give as gifts.
Place chocolate covered spoons in a new coffee mug and give along with
homemade muffins, scones, biscuits, cookies, etc. Posted to MC-Recipe
Digest V1 #
Recipe by: Laura Hunter
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 10 Dec 1996 19:43:23 -0500
Servings: 22 servings
Coffee House Chocolate Spoons Recipe brought to you by Recipe Ideas
Categories: Beverages; Chocolate; Coffee; Dessert
The History of Recipes
Written recipes as a concept can be observed far back into distant history, in fact as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone 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 making anyone who drank it feel exhilarated and blissful. During the time of the Romans a roman called Apicius created some documents describing recipes cooked by wealthy roman citizens. In his works, he describes how the meals were split into appetizers, main course and desserts, something we still use today. Aspicius also tells us how the ancient Romans were skilled in the use of many different herbs, including some that we all recognise like basil, mint and parsley. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab countries, including basil and coriander. These new herbs and spices led to a torrent in books on cooking, most of which are kept safe in private collections. Over the next few hundred years, the powerful and rich competed with each other to lay on the best banquets, and as a consequence, the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, cookbooks are in high demand, due to more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Coffee House Chocolate Spoons recipe.
