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Chocolate truffle

 
Chocolate Truffle

 
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Chocolate truffle
 
 
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A chocolate truffle is a type of chocolate
Chocolate

Chocolate comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree.Chocolate has become one of the most popular flavors in the world....
 confectionery
Confectionery

Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well....
, traditionally made with a chocolate ganache
Ganache

Ganache refers to a variety of icing , fillings for pastry, and Glaze . It is typically made from chocolate and cream. Its origins date to around 1850, when it may have been invented in Switzerland or in France....
 center coated in chocolate or cocoa
Cocoa

Cocoa is the dried and fully fermented fatty seed of the cacao from which chocolate is made. "Cocoa" can often also refer to the drink commonly known as hot chocolate; Cocoa solids, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or it may refer to the combination of both cocoa p...
 powder, usually in a spherical, conical, or curved shape. Other fillings may replace the ganache: cream
Cream

Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top....
, melted chocolate, caramel
Caramel

Caramel refers to a range of confectionerys that are beige to dark brown in color and derived from the caramelization of sugar. Caramel is often made when cooking sweets....
, nut
Nut (fruit)

Nut is a general term for the large, dry, oily seed or fruit of some plant. While a wide variety of dried seeds and fruits are called nuts, only a certain number of them are considered by biologists to be true nuts....
s, almond
Almond

The Almond is a species of tree of the genus Prunus, belonging to the subfamily Prunoideae of the family Rosaceae and native to the Middle East....
s, berries
Berry

In everyday English, a berry is a broad term for any small edible fruit. Most berries are juicy, round or semi-oblong, brightly coloured, sweet or sour, and don't have a stone or pit....
, or other assorted sweet fruit
Fruit

The term fruit has different meanings dependent on context, and the term is not synonymous in food preparation and biology. In botany, which is the scientific study of plants, fruits are the ripened Ovary of flowering plants....
s, nougat
Nougat

Nougat is a term used to describe a variety of similar confectioneries made with sugar or honey, roasted nut s and sometimes chopped candied fruit....
, fudge
Fudge

Fudge is a type of confectionery which is usually very sweet, extremely rich and sometimes flavored with cocoa. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at , and then beating the mixture while it cools so that it acquires a smooth, creamy consistency....
, or toffee
Toffee

Toffee is a confection made by boiling molasses or sugar along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 150-160?C ....
, mint
Mentha

Mentha is a genus of about 25 species of flowering plants in the Family Lamiaceae . Species within Mentha have a cosmopolitan distribution distribution across Europe, Africa, Asia, Australia, and North America....
, chocolate chip
Chocolate chip

Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape, and so are the chocolates. They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter....
s, marshmallow
Marshmallow

The Marshmallow is a confection that, in its modern form, typically consists of sugar or corn syrup, water, gelatin that has been softened in hot water, dextrose, and flavorings, whipped to a spongy consistency....
, and, popularly, liquor.

They are named for their resemblance to the truffle fungus.

Varieties
There are three main types of chocolate truffles: American, European, and Swiss:



Nowadays, all over the globe, chocolate is eaten in various, solid forms such as truffles, white chocolate, dark chocolate, milk chocolate and as a topping on biscuits and cakes.






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Encyclopedia


A chocolate truffle is a type of chocolate
Chocolate

Chocolate comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree.Chocolate has become one of the most popular flavors in the world....
 confectionery
Confectionery

Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well....
, traditionally made with a chocolate ganache
Ganache

Ganache refers to a variety of icing , fillings for pastry, and Glaze . It is typically made from chocolate and cream. Its origins date to around 1850, when it may have been invented in Switzerland or in France....
 center coated in chocolate or cocoa
Cocoa

Cocoa is the dried and fully fermented fatty seed of the cacao from which chocolate is made. "Cocoa" can often also refer to the drink commonly known as hot chocolate; Cocoa solids, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or it may refer to the combination of both cocoa p...
 powder, usually in a spherical, conical, or curved shape. Other fillings may replace the ganache: cream
Cream

Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top....
, melted chocolate, caramel
Caramel

Caramel refers to a range of confectionerys that are beige to dark brown in color and derived from the caramelization of sugar. Caramel is often made when cooking sweets....
, nut
Nut (fruit)

Nut is a general term for the large, dry, oily seed or fruit of some plant. While a wide variety of dried seeds and fruits are called nuts, only a certain number of them are considered by biologists to be true nuts....
s, almond
Almond

The Almond is a species of tree of the genus Prunus, belonging to the subfamily Prunoideae of the family Rosaceae and native to the Middle East....
s, berries
Berry

In everyday English, a berry is a broad term for any small edible fruit. Most berries are juicy, round or semi-oblong, brightly coloured, sweet or sour, and don't have a stone or pit....
, or other assorted sweet fruit
Fruit

The term fruit has different meanings dependent on context, and the term is not synonymous in food preparation and biology. In botany, which is the scientific study of plants, fruits are the ripened Ovary of flowering plants....
s, nougat
Nougat

Nougat is a term used to describe a variety of similar confectioneries made with sugar or honey, roasted nut s and sometimes chopped candied fruit....
, fudge
Fudge

Fudge is a type of confectionery which is usually very sweet, extremely rich and sometimes flavored with cocoa. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at , and then beating the mixture while it cools so that it acquires a smooth, creamy consistency....
, or toffee
Toffee

Toffee is a confection made by boiling molasses or sugar along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 150-160?C ....
, mint
Mentha

Mentha is a genus of about 25 species of flowering plants in the Family Lamiaceae . Species within Mentha have a cosmopolitan distribution distribution across Europe, Africa, Asia, Australia, and North America....
, chocolate chip
Chocolate chip

Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape, and so are the chocolates. They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter....
s, marshmallow
Marshmallow

The Marshmallow is a confection that, in its modern form, typically consists of sugar or corn syrup, water, gelatin that has been softened in hot water, dextrose, and flavorings, whipped to a spongy consistency....
, and, popularly, liquor.

They are named for their resemblance to the truffle fungus.

Varieties


There are three main types of chocolate truffles: American, European, and Swiss:

  • 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
    Joseph Schmidt Confections

    Joseph Schmidt Confections is a San Francisco-based chocolatier, which produces gourmetconfections using imported Belgian chocolate. The current line of confections includes large, mini and petit truffles, Slicks, and Mosaics....
    , is credited with its creation in the mid-1980s..
    • A Canadian variation of the American truffle, known as the Harvey truffle, includes the addition of graham cracker
      Graham cracker

      The graham cracker was developed in 1829 in Bound Brook, New Jersey, by Presbyterian minister Sylvester Graham. Though called a cracker , it is sweet rather than salty and so bears some resemblance to a cookie / biscuit ....
       crumbs and peanut butter. Other American companies may shape their truffles similar to that of peanut butter cups
      Peanut butter cup

      A peanut butter cup is a chocolate candy with a peanut butter filling inside.The most popular known brand of peanut butter cup is Reese's , a Hershey's brand....
      .
  • The "European truffle" is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.
  • 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. Unlike the previous two kinds of truffles, these have a very short shelf-life and must be consumed within a few days of making.


Nowadays, all over the globe, chocolate is eaten in various, solid forms such as truffles, white chocolate, dark chocolate, milk chocolate and as a topping on biscuits and cakes. Possibly the most luxurious form of all- the chocolate truffle- has a rather recent history. A French invention, the original chocolate truffle was merely a ball of ganache, chocolate and cream, often flavoured and rolled in cocoa. It was named after the black truffle fungus because of its physical resemblance. From this it has been developed with many ganache fillings and liqueurs and has been coated with different nuts, paprika, peppercorns or simply solid chocolate. Modern chocolatiers are constantly inventing new truffle recipes for the ever-growing truffle-adoring public.

External links


  • on Cooking For Engineers - recipe with step-by-step photographs and discussion