 | This article needs additional citations for verification .(March 2013) |
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| Type | Dessert |
|---|---|
| Place of origin | Lithuania |
| Main ingredients | Cocoa, crackers or biscuits, condensed milk, butter |
Tinginys is a popular dessert in Lithuania similar to chocolate salamis. The dish is typically prepared with biscuits or crackers, cocoa, butter, sugar and solidified milk. [1]
In 1888, production of chocolate and other products arrived to Kaunas, situated in the south-centre of Lithuania. Due to this, artisans started to elaborate upon new recipes with chocolate, such as chocolate and biscuits and chocolate with raisins or hazelnuts. In Lithuania different types of hazelnuts are available because there are a great variety of forests, so they are used frequently. Lithuanians also began to make cognac sweetened with chocolate and created new liquors that utilized chocolate. More elaborate recipes were created, such as the sweet called "tinginys," which means "lazy". [1]
In 1967 a woman accidentally created the recipe[ citation needed ]; she tried to cook chocolate but added too much sugar, which liquified the mixture into a syrup. To remedy this, the woman tried to make the flavour less strong by adding some biscuits, so she broke them into pieces, mixed them with the syrup and when it cooled, the first Tinginys was created. Later modifications occurred, such as letting the mixture cool down and rolling it on a plastic bag, and then cutting it into pieces. People decided to call it "lazy"[ citation needed ] because it was very easy and quick to prepare.
Today, tinginys is sometimes produced using less expensive ingredients and with even easier methods. Cocoa is sometimes used in place of chocolate, and condensed milk is sometimes used in place of boiled, solidified milk.
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Caramel shortbread, also known as caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, and Wellington squares is a biscuit confectionery item composed of a rectangular, triangular or circular shortbread biscuit base topped with caramel and milk chocolate. Variations exist which substitute or add ingredients to cater to different tastes, dietary requirements or ingredient availability.
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Tartufo is an Italian dessert of gelato that originated in Pizzo, Calabria. The dessert takes the form of a ball that is composed of two or more flavors of gelato, often with melted chocolate inserted into the center or alternatively, with either fruit syrup or frozen fruit—typically raspberry, strawberry, or cherry—in the center. Typically, the dessert is covered in a shell made of chocolate or cocoa, but sometimes cinnamon or nuts are used.
The following outline is provided as an overview of and topical guide to chocolate:
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
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Candy making or candymaking is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy, and toffee.
Supangle or sup is a type of Turkish chocolate pudding. Its bottom layer includes pieces of cake and it is often garnished with pistachio or coconut, and chocolate chips.
Biscuit cake is a type of no bake tea cake, similar to American icebox cake, found in Irish, English, Danish, Arabic, Bulgarian and Jewish cuisine. It is made with digestive biscuits and is optionally prepared with a chocolate glaze.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
