History of Chocolate Truffles

The invention of the cocoa press in 1828 made potential separating the natural fat in cocoa beans, called cocoa butter, from the bean solids. This not only improved the consistency and taste of the remaining cocoa powder but made potential the amelioration of solid chocolate. Eating chocolate or solid chocolate, as opposed to drinking chocolate, was first produced in 1847 in Fry's chocolate facility in Bristol, England. Solid chocolate is a aggregate of cocoa powder, sugar, cocoa butter and often flavorings like vanilla. In 1879 Swiss Henri Nestle and Daniel Peter advanced milk chocolate by combining solid chocolate with milk powder. Experimentation in France and Switzerland led to the amelioration of ganache.

Ganache is the center component of a truffle. Ganache is a velvety flat aggregate of solid semisweet chocolate and cream. Cooked at just the right temperature it cools to form a rich and firm paste with intense chocolate flavor. A truffle is a confectionery made of a round ganache center, often flavored, covered with a shell of milk, dark or white chocolate. Truffles are often covered in cocoa powder, sugar or finely chopped nuts.

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Perhaps originating in France, the truffle is named for its visual similarity to the French mushroom-like fungus of the same name. Like the customary truffle, chocolate truffles have come to be synonymous with luxury and a sumptuous taste experience. Truffles are made in a wide variety of tastes. In many chocolate houses the Chocolatier's finest ingredients are reserved for the truffle.

History of Chocolate Truffles

Amaretto Truffle: 42 Count Best

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Amaretto Truffle: 42 Count Feature

• Amaretto Truffle

Amaretto Truffle: 42 Count Overview

Amaretto Truffle: 42 Count Amaretto truffle coated by a layer of smooth white chocolate, and then finished with a milk & dark chocolate candy drizzle! Truly an amazing truffle! Each truffle is approximately 1.5oz. FLAVOR: White, Milk, Dark Chocolate, Nut

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*** Product Information and Prices Stored: Feb 11, 2012 07:31:01

For more data about other forms of chocolate see supplementary e-zine articles by this author.

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