Chocolate truffle

A chocolate truffle is a type of chocolate confectionery, 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.

Chocolate truffle
TypeConfection
Place of originChambéry, France
Region or stateSavoie
Main ingredientsChocolate ganache, chocolate or cocoa powder

Their name derives from their resemblance to truffles, edible fungi of the genus Tuber.

Varieties
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.[1]
  • The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder.
  • 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.
  • 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.[2]

Other styles include:

  • The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.[3]
  • 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.[4]
  • A pot truffle, any kind that includes psychoactive cannabis.
  • Vegan truffles, any kind adapted to vegan diets by replacing dairy with nut milks and butters.[5]

References
  1. Chocolate, Cocoa, and Confectionery: Science and Technology by Bernard W. Minifie (1999), page 545.
  2. "Sweet surrender", Los Angeles Times, February 8, 2006
  3. "Pralines VS Truffles | makingchocolates". Makingchocolates.wordpress.com. 2011-04-16. Retrieved 2013-05-27.
  4. Barron, Cheryll Aimee (September 25, 1988). "Madam Cocolat". The New York Times.
  5. "Fine Artisanal Belgian Chocolates". Chocolatsmeurens.com. 2009-03-25. Retrieved 2013-05-27.
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