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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. |
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 and toasted nuts (typically [[hazelnuts]] or [[almonds]]), usually in a spherical, conical, or curved shape. |
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Their name derives from their resemblance to [[truffles]], edible fungi of the genus [[Tuber (fungus)|''Tuber'']]. |
Their name derives from their resemblance to [[truffles]], edible fungi of the genus [[Tuber (fungus)|''Tuber'']]. |
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Revision as of 19:15, 29 July 2021
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| Type | Confection |
|---|---|
| Place of origin | Chambéry, France |
| Region or state | Savoie |
| Main ingredients | Chocolate ganache, chocolate or cocoa powder |
A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder, coconut, or chopped and toasted nuts (typically hazelnuts or almonds), usually in a spherical, conical, or curved shape.
Their name derives from their resemblance to truffles, edible fungi of the genus Tuber.
Varieties
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.[1]
- The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder.[2]
- The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles.[3]
- 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.[4]
- 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.[5]
Other styles include:
- The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.[6]
- 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. The American craze for truffles started with Medrich.[7]
- A pot truffle, any kind that includes psychoactive cannabis.
See also
References
- ^ Chocolate, Cocoa, and Confectionery: Science and Technology by Bernard W. Minifie (1999), page 545.
- ^ Franklin, Rebecca. "Totally Indulgent Traditional French Dark Chocolate Truffles - Yum". The Spruce Eats. Retrieved 2020-11-16.
- ^ Kroeger, Author Tim (2021-06-04). "Spanish Trufas de Chocolate Recipe (Chocolate Truffles)". Retrieved 2021-06-04.
{{cite web}}:|first=has generic name (help) - ^ "Chocolate Truffle - Homemade Chocolate Truffle Recipe". cult.fit. Retrieved 4 June 2021.
- ^ "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.
External links
Chocolate Truffle at the Wikibooks Cookbook subproject
Media related to Chocolate truffles at Wikimedia Commons
