Truffles by Chip Traditional Cache
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(small)
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Chocolate Truffles
The invention of the cocoa press(1828)made it possible seperating the natural fat in cocoa beans, called cocoa buter, from the bean solids.
This not only improved the consistancy and taste of the remaining cocoa powder but made possible the develoement of solid chocolate. Eating chocolate, as opposed to drinking, was first produced in 1847 in Fry's chocolate factory in Bristol, England.
Solid chocolate is combinationof cocoa powder, sugar, cocoa butter and often vanilla. In 1879 Swiss Henri Nestle and Daniel Peter developed milk chocolate by combing solid chocolate with milk powder.
Experimentation in France and Switzerland led to the developement of ganache.
Ganache is the center component of a truffle. It is a velvety smooth combination of solid semisweet chocolate and cream. Cooked at the perfect temperature, it cools to form a rich firm paste with intense chocolate flavor.
A truffle is a confection made of a round ganache center, often flavored, covered with a shell of miljk, dark or white chocolate. Truffles are often covered in cocoa powder, sugar or extremely finely chopped nuts.
It's name comes from its visual similarity to the French mushroom-like fungas with the same name.
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