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Ingredients 1 pound unsweetened chocolate, grated
Directions Make a simple syrup of the water and sugar, and add to the chocolate which has been melted in a double boiler top, mix, then cool.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Paul Serusier: L'Aven au Bois d'Amour, 1888. |