Chocolate truffle
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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]
Varieties
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 on Christmas Day in 1895.[10][11]
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
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References
External links
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- ↑ a b Script error: No such module "citation/CS1".
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- ↑ Chocolate, Cocoa, and Confectionery: Science and Technology by Bernard W. Minifie (1999), page 545.
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- ↑ "Sweet surrender", Los Angeles Times, February 8, 2006
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