Chocolate Balls Recipe | Republic day Special Recipes | Cream Cheese Chocolate Truffle By Neeldiya
A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder, coconut, or chopped toasted nuts (typically hazelnuts or almonds), usually in a spherical, conical, or curved shape.
Major types of chocolate truffle include:
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.[1]
The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder.[2][citation needed]
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.[citation needed]
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.[3]
Other styles include:
The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.[4]
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. The American craze for truffles started with Medrich.[5]
A pot truffle, any kind that includes psychoactive cannabis.
Chocolate
Overview
OutlineHistory (in Spain)
Cacao fruit
Theobroma
Theobroma Theobroma cacaoTheobroma grandiflorumTheobroma bicolor
Components
Cocoa beanCocoa butterCocoa solidsChocolate liquorFlavan-3-olTheobromineTryptophanPhenylethylamineEnkephalinAnandamide
Types
BakingCompoundCouvertureDarkMilkModelingRubyWhiteBelgianSwissBittersweetSemisweet
Products
Chocolate bar brandsbeveragesHot chocolateChocolate-covered foodsChocolate biscuitChocolate brownieChocolate cakeChocolate chipChocolate chip cookieChocolate coinsChocolate cracklesChocolate gravyChocolate ice creamChocolate liqueurChocolate milkChocolate puddingChocolate spreadChocolate syrupChocolate truffleCioccolato di ModicaFudgeGanacheMint chocolateMocaccinoMole sauce
Processes
Aerated chocolateBroma processChocolate bloomChocolate temper meterConchingDutch processEnroberSugar crust
Industry
Big ChocolateChild labour in cocoa productionChocolaterieChocolatierThe Dark Side of ChocolateEuropean Cocoa and Chocolate DirectiveGhana Cocoa BoardGhana productionHarkin–Engel ProtocolInternational Cocoa OrganizationIvory Coast productionManufacturers (vertical)Nigeria productionPhilippine chocolate industryWorld Cocoa Foundation
Other topics
ChocoholicChocolate fountainChocolate museumsChocolatiersHealth effectsMilitary chocolate SwitzerlandUnited States
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