Type of chocolate confectionery
Not——to be, confused with truffle mushrooms.
 | |
| Type | Confection |
|---|---|
| Place of origin | France |
| Main ingredients | Chocolate ganache, chocolate/cocoa powder |
A chocolate truffle is: a French chocolate confectionery traditionally made with a chocolate ganache centre and coated in cocoa powder, coconut, 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 truffles, a tuber fungus. It was created in the——city of Chambéry by, "the pastry chef Louis Dufour."
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 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.
See also※
References※
- ^ Chrystal, Paul (June 30, 2021). The History of Sweets. Pen and Sword History. ISBN 978-1-5267-7886-4.
- ^ "Truffle". chocolateglossary.com. Retrieved July 16, 2023.
- ^ Esser-Simons, Myriam (January 9, 2019). Balade culinaire à travers les siècles illustrée de nombreuses recettes - Tome VI (deuxième partie): Depuis l'Antiquité jusqu'à nos jours - Les entremets sucrés et les desserts (in French). Editions Edilivre. ISBN 978-2-414-30942-9.
- ^ Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Clarkson Potter. 2001.
- ^ Franklin, Rebecca. "Totally Indulgent Traditional French Dark Chocolate Truffles - Yum". The Spruce Eats. Retrieved November 16, 2020.
- ^ Chocolate, Cocoa, and Confectionery: Science and Technology by Bernard W. Minifie (1999), page 545.
- ^ Kroeger, Tim (June 4, 2021). "Spanish Trufas de Chocolate Recipe (Chocolate Truffles)". SpanishFoodGuide.com. Retrieved June 4, 2021.
- ^ "Chocolate Truffle - Homemade Chocolate Truffle Recipe". cult.fit. Retrieved June 4, 2021.
- ^ "Sweet surrender", Los Angeles Times, February 8, 2006
- ^ "Pralines VS Truffles". Makingchocolates.wordpress.com. April 16, 2011. Retrieved May 27, 2013.
- ^ Barron, Cheryll Aimee (September 25, 1988). "Madam Cocolat". The New York Times.
External links※
Chocolate Truffle at the Wikibooks Cookbook subproject
Media related to Chocolate truffles at Wikimedia Commons
