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{{short description|Type of chocolate confectionery}}
{{Short description|Type of chocolate confectionery}}
{{Use American English|date=August 2022}}
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{{Infobox prepared food
{{Use mdy dates|date=August 2022}}
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| name = Chocolate truffle
{{distinguish|text = [[Truffle|truffle mushrooms]]}}
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| image = Truffles with nuts and chocolate dusting in detail.jpg
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{{Infobox food
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| image_size = 250px
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| name = Chocolate truffle
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| caption =
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| image = Truffles with nuts and chocolate dusting in detail.jpg
| alternate_name =
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| image_size = 250px
| country = [[Chambéry]], [[France]]
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| caption =
| region = [[Savoie]]
| creator =
| alternate_name =
| course =
| country =
| region =
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| type = [[Confection]]
| served =
| creator =
| course =
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| main_ingredient = Chocolate [[ganache]], chocolate or [[Cocoa solids|cocoa]] powder
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| type = [[Confection]]
| variations =
| served =
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| calories =
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| main_ingredient = Chocolate [[ganache]], chocolate or [[Cocoa solids|cocoa]] powder

| other =
| variations =
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| calories =
| other =
| place_of_origin = [[France]]
}}
}}


A '''chocolate truffle''' is a [[French cuisine|French]] [[chocolate]] [[confectionery]]<ref>{{Cite book |last=Chrystal |first=Paul |url=https://books.google.com/books?id=RBcuEAAAQBAJ&dq=%22chocolate+truffle%22+history&pg=PT192 |title=The History of Sweets |date=2021-06-30 |publisher=Pen and Sword History |isbn=978-1-5267-7886-4 |language=en}}</ref> traditionally made with a chocolate [[ganache]] centre and coated in [[Cocoa solids|cocoa]] powder, [[coconut]], or chopped nuts. A chocolate truffle is handrolled into a spherical or ball shape.<ref name="auto">{{Cite web|url=https://chocolateglossary.com/chocolate-definitions/truffle/|title=Truffle|website=chocolateglossary.com|access-date=July 16, 2023}}</ref> The name derives from the chocolate truffle's similarity in appearance to [[truffle]]s, a [[Tuber (fungus)|tuber fungus]].<ref name="auto"/> It was created in the city of [[Chambéry]] by the pastry chef Louis Dufour.<ref>{{Cite book |last=Esser-Simons |first=Myriam |url=https://books.google.com/books?id=xbCeDwAAQBAJ&dq=truffe+chocolat+louis+dufour&pg=PA234 |title=Balade culinaire à travers les siècles illustrée de nombreuses recettes - Tome VI (deuxième partie): Depuis l'Antiquité jusqu'à nos jours - Les entremets sucrés et les desserts |date=2019-01-09 |publisher=Editions Edilivre |isbn=978-2-414-30942-9 |language=fr}}</ref><ref>{{Cite book |url=https://books.google.com/books?id=q_7NoAEACAAJ |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia |date=2001 |publisher=Clarkson Potter |language=en}}</ref>
A '''chocolate truffle''' is a type of [[chocolate]] [[confectionery]], traditionally made with a chocolate [[ganache]] centre coated in chocolate, [[Cocoa solids|cocoa]] powder, [[coconut]], or chopped toasted nuts (typically [[hazelnuts]] or [[almonds]]), usually in a spherical, conical, or curved shape.


⚫
==Varieties==
Their name derives from their resemblance to [[truffles]], edible fungi of the genus [[Tuber (fungus)|''Tuber'']].
⚫
[[File:Chocolate truffles with peanut butter 002.jpg|thumb|Chocolate truffles with peanut butter filling]]
Over the years, many varieties appeared under different names :


* The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder.<ref>{{Cite web|last=Franklin|first=Rebecca|title=Totally Indulgent Traditional French Dark Chocolate Truffles - Yum|url=https://www.thespruceeats.com/traditional-french-dark-chocolate-truffles-recipe-1375137|access-date=2020-11-16|website=The Spruce Eats|language=en}}</ref>
⚫
==Varieties==
⚫
[[File:Chocolate truffles with peanut butter 002.jpg|thumb|Chocolate truffles with peanut-butter filling]]
Major types of chocolate truffle include:


*The Swiss truffle, 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.<ref>''Chocolate, Cocoa, and Confectionery: Science and Technology'' by Bernard W. Minifie (1999), page 545.</ref>
*The Swiss truffle, 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.<ref>''Chocolate, Cocoa, and Confectionery: Science and Technology'' by Bernard W. Minifie (1999), page 545.</ref>
*The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder.<ref>{{Cite web|last=Franklin|first=Rebecca|title=Totally Indulgent Traditional French Dark Chocolate Truffles - Yum|url=https://www.thespruceeats.com/traditional-french-dark-chocolate-truffles-recipe-1375137|access-date=2020-11-16|website=The Spruce Eats|language=en}}</ref>{{cn|date=January 2016}}
*The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles.<ref>{{Cite web|last=Kroeger|first=Tim|date=2021-06-04|title=Spanish Trufas de Chocolate Recipe (Chocolate Truffles)|url=https://www.spanishfoodguide.com/recipes/spanish-trufas-de-chocolate-recipe-chocolate-truffles/|website=SpanishFoodGuide.com|access-date=2021-06-04|language=en-US}}</ref>
*The typical European truffle, made with syrup and a base of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type of [[emulsion#In food|emulsion]].{{citation needed|date=July 2015}}
*The typical European truffle, made with syrup and a base of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type of [[emulsion#In food|emulsion]].<ref>{{cite web|url=https://www.cult.fit/live/recipe/chocolate-truffle/RECIPE511|title=Chocolate Truffle - Homemade Chocolate Truffle Recipe|website=cult.fit|accessdate=4 June 2021}}</ref>
*The American truffle, a half-oval-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.<ref>[http://www.latimes.com/features/printedition/food/la-fo-choco8feb08,1,608541.story?page=2&coll=la-headlines-pe-food "Sweet surrender", ''Los Angeles Times''], February 8, 2006</ref>
*The American truffle, a half-oval-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.<ref>[http://www.latimes.com/features/printedition/food/la-fo-choco8feb08,1,608541.story?page=2&coll=la-headlines-pe-food "Sweet surrender", ''Los Angeles Times''], February 8, 2006</ref>


Other styles include:
Other styles include:
*The Belgian truffle or [[praline]], made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.<ref>{{cite web|url=http://makingchocolates.wordpress.com/2011/04/16/pralines-vs-truffles |title=Pralines VS Truffles &#124; makingchocolates |publisher=Makingchocolates.wordpress.com |date=2011-04-16 |access-date=2013-05-27}}</ref>
*The Belgian truffle or [[praline (Belgian chocolate)|praline]], made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.<ref>{{cite web|url=http://makingchocolates.wordpress.com/2011/04/16/pralines-vs-truffles |title=Pralines VS Truffles|website=Makingchocolates.wordpress.com |date=2011-04-16 |access-date=2013-05-27}}</ref>
⚫
*The Californian truffle, 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, California|Berkeley]]; then, in 1977, she began selling them in her own store, Cocolat, which soon expanded into a chain. Medrich is largely credited for starting the American craze for truffles.<ref>{{cite news |url=https://www.nytimes.com/1988/09/25/magazine/madam-cocolat.html |title=Madam Cocolat |last=Barron |first=Cheryll Aimee |date=September 25, 1988 |newspaper=The New York Times}}</ref>


==See also==
⚫
*The Californian truffle, 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, California|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.<ref>{{cite news |url=https://www.nytimes.com/1988/09/25/magazine/madam-cocolat.html |title=Madam Cocolat |last=Barron |first=Cheryll Aimee |date=September 25, 1988 |newspaper=The New York Times}}</ref>
{{Portal|Food}}
*A pot truffle, any kind that includes psychoactive [[cannabis]].
* [[Bourbon ball]]
* [[Brigadeiro]]
* [[Chokladboll]]
* [[Rum ball]]


==References==
==References==
{{portal|Food}}
{{Reflist}}
{{reflist}}


==External links==
==External links==
*{{Cookbook inline|Chocolate Truffle}}
*{{Cookbook inline|Chocolate Truffle}}
*{{commons category inline|Chocolate truffles}}
*{{Commons category-inline|Chocolate truffles}}


{{Chocolate}}
{{Chocolate}}
{{Authority control}}


[[Category:Confectionery]]
[[Category:Confectionery]]
[[Category:Chocolate desserts]]
[[Category:Chocolate desserts]]
[[Category:French confectionery]]

Latest revision as of 07:26, 11 October 2024

Not to be confused with truffle mushrooms.
Chocolate truffle
TypeConfection
Place of originFrance
Main ingredientsChocolate ganache, chocolate or cocoa powder

A chocolate truffle is a French chocolate confectionery[1] traditionally made with a chocolate ganache centre and coated in cocoa powder, coconut, or chopped nuts. A chocolate truffle is handrolled into a spherical or ball shape.[2] The name derives from the chocolate truffle's similarity in appearance to truffles, a tuber fungus.[2] It was created in the city of Chambéry by the pastry chef Louis Dufour.[3][4]

Varieties

[edit]
Chocolate truffles with peanut butter filling

Over the years, many varieties appeared under different names :

  • The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder.[5]
  • The Swiss truffle, 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.[6]
  • The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles.[7]
  • The typical European truffle, made with syrup and a base of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type of emulsion.[8]
  • The American truffle, a half-oval-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.[9]

Other styles include:

  • The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.[10]
  • The Californian truffle, 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. Medrich is largely credited for starting the American craze for truffles.[11]

See also

[edit]

References

[edit]
  1. ^ Chrystal, Paul (June 30, 2021). The History of Sweets. Pen and Sword History. ISBN 978-1-5267-7886-4.
  2. ^ a b "Truffle". chocolateglossary.com. Retrieved July 16, 2023.
  3. ^ Esser-Simons, Myriam (January 9, 2019). Balade culinaire à travers les siècles illustrée de nombreuses recettes - Tome VI (deuxième partie): Depuis l'Antiquité jusqu'à nos jours - Les entremets sucrés et les desserts (in French). Editions Edilivre. ISBN 978-2-414-30942-9.
  4. ^ Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Clarkson Potter. 2001.
  5. ^ Franklin, Rebecca. "Totally Indulgent Traditional French Dark Chocolate Truffles - Yum". The Spruce Eats. Retrieved November 16, 2020.
  6. ^ Chocolate, Cocoa, and Confectionery: Science and Technology by Bernard W. Minifie (1999), page 545.
  7. ^ Kroeger, Tim (June 4, 2021). "Spanish Trufas de Chocolate Recipe (Chocolate Truffles)". SpanishFoodGuide.com. Retrieved June 4, 2021.
  8. ^ "Chocolate Truffle - Homemade Chocolate Truffle Recipe". cult.fit. Retrieved June 4, 2021.
  9. ^ "Sweet surrender", Los Angeles Times, February 8, 2006
  10. ^ "Pralines VS Truffles". Makingchocolates.wordpress.com. April 16, 2011. Retrieved May 27, 2013.
  11. ^ Barron, Cheryll Aimee (September 25, 1988). "Madam Cocolat". The New York Times.
[edit]
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