Chocolate truffle

Not to be confused with truffle mushrooms.

A chocolate truffle is a French chocolate confectionery^[1] traditionally made with a chocolate ganache center 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]

Chocolate truffle

Type	Confection
Place of origin	France
Main ingredients	Chocolate ganache, chocolate or cocoa powder
Media: Chocolate truffle

Varieties

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.^[3]

• 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.^[4]
• The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles.^[5]
• 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.^[6]
• 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.^[7]

Other styles include:

• The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.^[8]
• 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.^[9]

History

Chocolate truffles were created in the city of Chambéry by the pastry chef Louis Dufour.^{[10][11][timeframe?]}

In the 1980s, demand for chocolate truffles in the United States increased dramatically; before 1980 they had been very uncommon in the country. As of 2005, although consumption had declined, the confections were still well regarded.^[12]

See also

• Food portal

• Bourbon ball
• Brigadeiro
• Chokladboll
• Rum ball