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A chocolate truffle is a type of
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.
*The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder.
*The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles.
*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
chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...
confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories ...
, traditionally made with a chocolate ganache
Ganache (; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.
Preparation
Ganache is a chocolate preparation, normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream ...
centre coated in chocolate, cocoa
Cocoa may refer to:
Chocolate
* Chocolate
* ''Theobroma cacao'', the cocoa tree
* Cocoa bean, seed of ''Theobroma cacao''
* Chocolate liquor, or cocoa liquor, pure, liquid chocolate extracted from the cocoa bean, including both cocoa butter and ...
powder, coconut
The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...
, or chopped and toasted nuts (typically hazelnuts
The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus ''Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according t ...
or almonds
The almond (''Prunus amygdalus'', Synonym (taxonomy)#Botany, syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of th ...
), usually in a spherical, conical, or curved shape.
Their name derives from their similar appearance to truffles
A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziza ...
, edible fungi of the genus ''Tuber''.
Varieties
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.
*The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder.
*The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles.
*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
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althoug ...
.
*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
San Francisco (; Spanish language, Spanish for "Francis of Assisi, Saint Francis"), officially the City and County of San Francisco, is the commercial, financial, and cultural center of Northern California. The city proper is the List of Ca ...
chocolatier, and founder of Joseph Schmidt Confections Joseph Schmidt Confections was a San Francisco-based chocolatier, which created gourmet confections with imported Belgian chocolate. The line of confections included truffles of various sizes, slicks, and mosaics. Joseph Schmidt confections ceased o ...
, is credited with its creation in the mid-1980s.
Other styles include:
*The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.
*The Californian truffle, a larger, lumpier version of the French truffle, first made by Alice Medrich Alice Medrich is a businesswoman, baker and cookbook author with a particular interest in chocolate. She founded the Cocolat chain of chocolate stores, has authored numerous cookbooks, and is referred to as the First Lady of Chocolate."Alice Medrich ...
in 1973 after she tasted truffles in France. She sold these larger truffles in a ''charcuterie
Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''balloti ...
'' in the Gourmet Ghetto neighborhood of Berkeley
Berkeley most often refers to:
*Berkeley, California, a city in the United States
**University of California, Berkeley, a public university in Berkeley, California
* George Berkeley (1685–1753), Anglo-Irish philosopher
Berkeley may also refer ...
; 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.
See also
*Bourbon ball
A bourbon ball is a Southern delicacy invented by Ruth Hanly Booe of Rebecca Ruth Candy in 1938.
Bourbon balls come in many different shapes, sizes, and flavors but are usually bite-sized confections incorporating bourbon and dark chocolate as ...
* Brigadeiro
The () is a traditional Brazilian dessert. The origin of the dessert is uncertain, but the most common theory is that it was created by a confectioner from Rio de Janeiro, Heloisa Nabuco de Oliveira, to promote the presidential candidacy of Edua ...
* Chokladboll
The oatmeal ball () or the chocolate ball () is a type of unbaked pastry that is a popular Danish and Swedish confectionery.
Oatmeal balls consist of oatmeal, sugar, cocoa, vanilla sugar, butter, and sometimes a small amount of coffee mixed unt ...
* Rum ball
__NOTOC__
Rum balls are a truffle-like confectionery cake of cookie butter flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, th ...
References
External links
* * {{Authority control Confectionery Chocolate desserts