The original truffle, a French invention, consisted of a bite-sized ball of ganache rolled in cocoa powder. Although there are many variations of this confection today, what all the versions have in common is that they are balls, squares or other shapes, filled with ganache. Several companies make delicious champagne chocolate truffles and these make great gifts, especially when presented in a special box.
There is a legend about how the first truffle was made, attributing this to a lucky accident. An apprentice put hot cream into the wrong bowl by mistake and discovered that the cream and chocolate chunks made a mixture that could be rolled into a ball. When covered with cocoa this ball looked something like the precious fungus truffles from the Perigord region and this is how the sweet version acquired its name.
One of the most important components of a truffle is the type of chocolate used. The type chosen depends very much on personal taste but it is usually dark and plain. Some people prefer a bitter taste while others like a mixture of semi-sweet and bitter. Arguably the extra dark chocolates are more appropriate for after dinner or as something to serve with coffee.
Once again, the cream can be used as a way to moderate the sweetness or the sweetness may be intensified by the type used. Some people even substitute condensed milk for the cream or use a mixture of butter and cream for richness. Of course there are also varieties suited to those who prefer less fat.
Originally, the truffle was simply coated in cocoa powder and many people still use this coating today. However, they are also experimenting with many different coatings, even ones that offer an extreme taste contrast like paprika or peppercorns. Icing sugar, sprinkles or chopped nuts are commonly used. A tempered coating is used for a more elegant appearance and when bitten into, gives a lovely crackle, contrasting with the soft interior.
When making a choice the type and quantity of alcohol is another consideration. Some people only want a mild flavor while other people want to taste more alcohol. A number of different kinds of alcohol such as cognac and brandy as well as liqueurs like Cointreau or Kahlua go well with a truffle. However, champagne provides a subtle taste preferred by many people. When the smooth creamy center is infused with just enough the flavor can be recognized but it does not overpower the other ingredients.
It is often possible to taste a sample in a store or request one from a company website. If this is not possible reading online reviews can be helpful to find out what other people thought of the taste of a particular product. Of course one can also place a small order for oneself to gauge quality before giving it as a gift to others. A gift like this is perfect for a romantic occasion and in fact any other special occasion.
The quality of ingredients used is important and this is why mass produced products using inferior ingredients are often disappointing. A company producing only these types of products usually uses the best ingredients and also package their products most attractively. When buying from such a company, one can be confident of purchasing something that will taste wonderful and be much appreciated by the recipient.
There is a legend about how the first truffle was made, attributing this to a lucky accident. An apprentice put hot cream into the wrong bowl by mistake and discovered that the cream and chocolate chunks made a mixture that could be rolled into a ball. When covered with cocoa this ball looked something like the precious fungus truffles from the Perigord region and this is how the sweet version acquired its name.
One of the most important components of a truffle is the type of chocolate used. The type chosen depends very much on personal taste but it is usually dark and plain. Some people prefer a bitter taste while others like a mixture of semi-sweet and bitter. Arguably the extra dark chocolates are more appropriate for after dinner or as something to serve with coffee.
Once again, the cream can be used as a way to moderate the sweetness or the sweetness may be intensified by the type used. Some people even substitute condensed milk for the cream or use a mixture of butter and cream for richness. Of course there are also varieties suited to those who prefer less fat.
Originally, the truffle was simply coated in cocoa powder and many people still use this coating today. However, they are also experimenting with many different coatings, even ones that offer an extreme taste contrast like paprika or peppercorns. Icing sugar, sprinkles or chopped nuts are commonly used. A tempered coating is used for a more elegant appearance and when bitten into, gives a lovely crackle, contrasting with the soft interior.
When making a choice the type and quantity of alcohol is another consideration. Some people only want a mild flavor while other people want to taste more alcohol. A number of different kinds of alcohol such as cognac and brandy as well as liqueurs like Cointreau or Kahlua go well with a truffle. However, champagne provides a subtle taste preferred by many people. When the smooth creamy center is infused with just enough the flavor can be recognized but it does not overpower the other ingredients.
It is often possible to taste a sample in a store or request one from a company website. If this is not possible reading online reviews can be helpful to find out what other people thought of the taste of a particular product. Of course one can also place a small order for oneself to gauge quality before giving it as a gift to others. A gift like this is perfect for a romantic occasion and in fact any other special occasion.
The quality of ingredients used is important and this is why mass produced products using inferior ingredients are often disappointing. A company producing only these types of products usually uses the best ingredients and also package their products most attractively. When buying from such a company, one can be confident of purchasing something that will taste wonderful and be much appreciated by the recipient.
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