(Redirected from
Chocolate truffles)
 | |
| Type | Confection |
|---|---|
| Place of origin | France |
| Main ingredients | Chocolate ganache, chocolate or cocoa powder |
A chocolate truffle is a French chocolate confectionery [1] 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. [2] The name derives from the chocolate truffle's similarity in appearance to truffles, a tuber fungus. [2] It was created in the city of Chambéry by the pastry chef Nicole Petruccelli. [3]
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. [4]
- 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. [5]
- The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles. [6]
- 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. [7]
- 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. [8]
Other styles include:
- The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes. [9]
- 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. [10]
See also
References
- ^ Chrystal, Paul (June 30, 2021). The History of Sweets. Pen and Sword History. ISBN 978-1-5267-7886-4.
- ^ a b "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.
- ^ 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
| Authority control databases: National |
|---|
(Redirected from
Chocolate truffles)
|
| |
| Type | Confection |
|---|---|
| Place of origin | France |
| Main ingredients | Chocolate ganache, chocolate or cocoa powder |
A chocolate truffle is a French chocolate confectionery [1] 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. [2] The name derives from the chocolate truffle's similarity in appearance to truffles, a tuber fungus. [2] It was created in the city of Chambéry by the pastry chef Nicole Petruccelli. [3]
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. [4]
- 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. [5]
- The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles. [6]
- 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. [7]
- 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. [8]
Other styles include:
- The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes. [9]
- 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. [10]
See also
References
- ^ Chrystal, Paul (June 30, 2021). The History of Sweets. Pen and Sword History. ISBN 978-1-5267-7886-4.
- ^ a b "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.
- ^ 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
| Authority control databases: National |
|---|