Chocolat Mathez has declined this premium version in three recipes: plain, salted butter caramel pieces and crispy. Pure chocolate truffles require a particular know-how and a traditional mastery. Discover a melting, smooth and powerful cacao truffle in a collection of boxes dedicated to « Pure Chocolate ». Chocolate truffles actually get their name from that classic, cocoa powder coating – not because they contain actual truffles – but because that cocoa powder on the round chocolates looks a lot like the dirt on similarly round truffles freshly pulled from the earth. Both are delicacies and immensely enjoyable, hence the name chocolate truffle.
Chocolate truffle
Type
Confection
Place of origin
Chambéry, France
Region or state
Savoie
Main ingredients
Chocolate ganache, chocolate or cocoa powder
Media: Chocolate truffle
A chocolate truffle is a type of chocolateconfectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds, or coconut), usually in a spherical, conical, or curved shape.
Their name derives from their resemblance to truffles, edible fungi of the genus Tuber.
Varieties[edit]
Chocolate truffles with peanut-butter filling
Major types of chocolate truffle include:
The Swiss truffle is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder. Like the French truffles, these have a very short shelf life and must be consumed within a few days of making.[1]
The French truffle is made with fresh cream and chocolate, and then rolled in cocoa or nut powder.[citation needed]
The European truffle is made with syrup and a base of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.[citation needed]
The American truffle is a half-egg-shaped, chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat, and in some cases, hardened coconut oil. Joseph Schmidt, a San Francisco chocolatier, and founder of Joseph Schmidt Confections, is credited with its creation in the mid-1980s.[2]
Other styles include:
The Belgian truffle or praline is made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.[3]
The California truffle is a larger, lumpier version of the French truffle, first made by Alice Medrich in 1973 after she tasted truffles in France. She sold these larger truffles in a charcuterie in the Gourmet Ghetto neighborhood of Berkeley, then in 1977, she began selling them in her own store, Cocolat, which soon expanded into a chain. The American craze for truffles started with Medrich.[4]
A pot truffle is any kind of truffle that includes cannabis.
Vegan truffles can have any shape or flavor, and are adapted to vegan diets by replacing dairy with nut milks and butters.[5]
References[edit]
^Chocolate, Cocoa, and Confectionery: Science and Technology by Bernard W. Minifie (1999), page 545.
^'Sweet surrender', Los Angeles Times, February 8, 2006
^'Pralines VS Truffles | makingchocolates'. Makingchocolates.wordpress.com. 2011-04-16. Retrieved 2013-05-27.
^Barron, Cheryll Aimee (September 25, 1988). 'Madam Cocolat'. The New York Times.
^'Fine Artisanal Belgian Chocolates'. Chocolatsmeurens.com. 2009-03-25. Retrieved 2013-05-27.
External links[edit]
Chocolate Truffle at Wikibook Cookbooks
Media related to Chocolate truffles at Wikimedia Commons
Retrieved from 'https://en.wikipedia.org/w/index.php?title=Chocolate_truffle&oldid=862203177'
Chocolate truffles, making people happy since 1895!
This Instructable will show you how to make truffles that fits many tastes. I have been doing these for more than 12 years now and I would like to share my recipe with other people to enjoy it too. No particular skill is required, besides maybe breaking eggs.
The truffles described here are crunchy first, with your favorite taste (cacao, coconut, almonds, etc) dusted on the outside of a pure dark chocolate shell. After this introduction, you will feel the power of those aromas fading away and mix with the truffle heart that releases the smooth and traditional taste that should be familiar if you already tried chocolate truffle. Chocolate addiction recommended. OK, let’s get to it!
The first step is to make what we call the ganache; for this, we will use the traditional chocolate truffles recipe from the Larousse Cuisine. We will then add a more personal touch around the ganache. Feel free to use any option given throughout this article to personalize your truffles.