Today there are many versions of the truffle but they are commonly filled with ganache. This ganache is by heating cream and pouring it over chopped chocolate. Champagne chocolate truffles have the alcohol infused into the creamy ganache center. These luxury treats are often given as gifts on special occasions.
According to legend, the first truffle was made quite by accident. An apprentice working in the kitchen of a top French chef poured hot cream into a bowl filled with chunks of chocolate instead of one filled with beaten eggs. He found that once the mixture became harder he could make it into a ball. On coating it with cocoa powder, he saw that it resembled the black fungus precious to the French and it was called by the same name.
The type of chocolate used in making the truffle can produce very different tastes. Sometimes this is a combination of bitter and sweet with a bitter center and a sweet coating. Other products are extremely sweet, appealing to those with a very sweet tooth. A dark, bitter variety appeals more to those without such a sweet tooth and is often served after dinner with coffee.
The cream has a moderating effect on the sweetness of the truffle and gives a delectable richness. Some versions are being produced today where the cream is replaced with anything from condensed milk to a combination of whipping cream and butter. Again, choice depends on individual taste and how much sweetness is desired.
The modern coating used for a truffle strays quite far from the original one which was coated with cocoa powder. There are those who still like this rustic coating but a tempered chocolate one offers more elegance and extra crackle. Dessicated coconut, chopped nuts and icing sugar are just a few of the other coatings used. Some even offer a real taste contrast like chili or paprika.
There are different types of alcohol that can be infused into the center of a truffle such as champagnes and liqueurs. Some people really like to taste the alcohol while others prefer a subtle taste that does not overpower the taste of the other ingredients. Many different champagnes are used and these all produce subtle differences in taste.
Tasting a sample provided by a store or requested from a website is the best way to determine whether the product is suitable. Trying out a particular product before giving it as a gift helps to ensure it suits the tastes of the person to whom it is given. A very sweet variety with plenty of alcohol will not be appreciated by someone who has more bitter, subtle tastes.
A mass produced product found in a supermarket will not be the same as one purchased from a reputable chocolatier. When giving gifts, one wants them to be special and today there are many chocolatiers offering their quality products online. The way they are made and the attractive presentation in elegant boxes ensures that they will be much appreciated when given as gifts on special occasions.
According to legend, the first truffle was made quite by accident. An apprentice working in the kitchen of a top French chef poured hot cream into a bowl filled with chunks of chocolate instead of one filled with beaten eggs. He found that once the mixture became harder he could make it into a ball. On coating it with cocoa powder, he saw that it resembled the black fungus precious to the French and it was called by the same name.
The type of chocolate used in making the truffle can produce very different tastes. Sometimes this is a combination of bitter and sweet with a bitter center and a sweet coating. Other products are extremely sweet, appealing to those with a very sweet tooth. A dark, bitter variety appeals more to those without such a sweet tooth and is often served after dinner with coffee.
The cream has a moderating effect on the sweetness of the truffle and gives a delectable richness. Some versions are being produced today where the cream is replaced with anything from condensed milk to a combination of whipping cream and butter. Again, choice depends on individual taste and how much sweetness is desired.
The modern coating used for a truffle strays quite far from the original one which was coated with cocoa powder. There are those who still like this rustic coating but a tempered chocolate one offers more elegance and extra crackle. Dessicated coconut, chopped nuts and icing sugar are just a few of the other coatings used. Some even offer a real taste contrast like chili or paprika.
There are different types of alcohol that can be infused into the center of a truffle such as champagnes and liqueurs. Some people really like to taste the alcohol while others prefer a subtle taste that does not overpower the taste of the other ingredients. Many different champagnes are used and these all produce subtle differences in taste.
Tasting a sample provided by a store or requested from a website is the best way to determine whether the product is suitable. Trying out a particular product before giving it as a gift helps to ensure it suits the tastes of the person to whom it is given. A very sweet variety with plenty of alcohol will not be appreciated by someone who has more bitter, subtle tastes.
A mass produced product found in a supermarket will not be the same as one purchased from a reputable chocolatier. When giving gifts, one wants them to be special and today there are many chocolatiers offering their quality products online. The way they are made and the attractive presentation in elegant boxes ensures that they will be much appreciated when given as gifts on special occasions.
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