Chocolate truffle

Chocolate truffle

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

Type

Place of origin

Main ingredients

Chocolate ganache, chocolate or cocoa powder

Varieties

Summarize

Perspective

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.^[5]

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.^[6]
The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles.^[7]
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.^[8]
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.^[9]

Other styles include:

The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.^[10]
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.^[11]

See also

References

Chocolate truffle

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

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.^[5]

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.^[6]
The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles.^[7]
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.^[8]
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.^[9]

Other styles include:

The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.^[10]
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.^[11]

Varieties