Chocolate truffle

Chocolate truffle
Type Cake
Place of origin France
Creator Antoine Dufour
Main ingredients Chocolate ganache, chocolate or cocoa powder
Cookbook:Chocolate truffle  Chocolate truffle
White chocolate truffle with bear as a decoration

A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape. Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liqueur.

Their name derives from their traditional shape, which resembles the truffle, an edible part of the tuber fungus.

Varieties

Hand-rolled chocolate truffle

The chocolate truffle is thought to have been first created by N. Petrucelli in Chambéry, France in December 1895.[1] They reached a wider public with the establishment of the Prestat chocolate shop in London by Antoine Dufour in 1902, which still sells "Napoleon III" truffles to the original recipe.[2] There are now three main types of chocolate truffles: American, European, and Swiss:

In addition to these main types, the "raw" truffle is made by combining coconut oil, raw cacao and raw yacon syrup or raw agave, then rolling them in either raw, shredded coconut, raw cacao and/or chopped almonds.[8]

Truffles are sometimes made with various flavourings. This includes truffles flavoured with small amounts of alcohol, such as Champagne or whiskey, or infused with herbs and spices such as rose, violet or ginger .

Notes

  1. http://lakes.savoie-mont-blanc.com/home/our-suggestions/local-products-and-recipes/desserts-and-sweetmeats-162-2.html
  2. "Prestat Prestat Chocolate | Chocolate Gifts | Artisan Truffles | Gourmet Chocolates". Prestat.co.uk. Retrieved 2013-05-27.
  3. Barron, Cheryll Aimee (September 25, 1988). "Madam Cocolat". The New York Times.
  4. "Sweet surrender", Los Angeles Times, February 8, 2006
  5. "Pralines VS Truffles | makingchocolates". Makingchocolates.wordpress.com. 2011-04-16. Retrieved 2013-05-27.
  6. Chocolate, Cocoa, and Confectionery: Science and Technology by Bernard W. Minifie (1999), page 545.
  7. "Fine Artisanal Belgian Chocolates". Chocolatsmeurens.com. 2009-03-25. Retrieved 2013-05-27.
  8. Mäni Niall, Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural, p. 202, 2008 Oct 1.
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