Chocolate truffle
Chocolate Truffle
Chocolate truffle (pronunciation: /ˈtʃɒk(ə)lɪt ˈtrʌf(ə)l/) is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder, or chopped toasted nuts (typically hazelnuts, almonds, or coconut), usually in a spherical, conical, or curved shape.
Etymology
The name "truffle" comes from the Latin word tuber, which means "lump". The term was coined due to the resemblance of the dessert to the truffle fungus, a rare and expensive delicacy. The French word for truffle is truffe, which was later anglicized to "truffle".
History
The chocolate truffle was first created in the kitchen of French culinary giant Auguste Escoffier during the 1920s. The original recipe was a ball of ganache, chocolate and cream, often flavored and rolled in cocoa. They were named after the precious truffle fungus due to their physical resemblance.
Types of Chocolate Truffles
There are three main types of chocolate truffles: European, Swiss, and American.
- European truffles are made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.
- Swiss truffles are made by combining dairy cream and butter with chocolate to form a ganache, which is then piped into balls and coated in chocolate.
- American truffles are a half-egg shaped chocolate shell filled with mixtures of chocolate and cream.
Related Terms
- Ganache: A whipped filling of chocolate and cream, used in confections such as truffles.
- Cocoa powder: The dry solid remains of fermented, dried, and roasted cacao beans.
- Confectionery: The art of making confections, which are food items that are rich in sugar and carbohydrates.
External links
- Medical encyclopedia article on Chocolate truffle
- Wikipedia's article - Chocolate truffle
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