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A chocolate truffle is a French
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.
*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 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.
*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
chocolate
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods.
Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...
confectionery traditionally made with a chocolate ganache center and coated in cocoa powder, coconut
The coconut tree (''Cocos nucifera'') is a member of the palm tree family (biology), 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, ...
, or chopped nuts. A chocolate truffle is handrolled into a spherical or ball shape. The name derives from the chocolate truffle's similarity in appearance to truffle
A truffle is the Sporocarp (fungi), fruiting body of a subterranean ascomycete fungus, one of the species of the genus ''Tuber (fungus), Tuber''. More than one hundred other genera of fungi are classified as truffles including ''Geopora'', ''P ...
s, a tuber fungus.
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.
*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 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.
*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, officially the City and County of San Francisco, is a commercial, Financial District, San Francisco, financial, and Culture of San Francisco, cultural center of Northern California. With a population of 827,526 residents as of ...
chocolatier and founder of Joseph Schmidt Confections, 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 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.
History
Chocolate truffles were created in the city ofChambéry
Chambéry (, , ; Franco-Provençal, Arpitan: ''Chambèri'') is the Prefectures in France, prefecture and List of communes in France with over 20,000 inhabitants, largest city of the Savoie Departments of France, department in the southeastern ...
by the pastry chef Louis Dufour on Christmas Day in 1895.
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.
See also
* Bourbon ball * Brigadeiro * Chokladboll * Rum ballReferences
External links
* * {{Authority control Confectionery Chocolate desserts French confectionery