More than a Trifling Experience of Belgian Chocolate Truffles
A ganache is a French term which refers to the concoction of heavy cream and chocolate. It is usually produced from cream of heavy consistency which is boiled and then dispensing it on top of chopped up chocolate. This concoction is mixed until it finally is perfectly smooth. The ratio and proportion of the ganache will vary depending on the kind of chocolate the chocolatier wants. For truffles, the usual ratio is two parts of chocolates is to one part of cream.
There are basically four kinds of chocolate truffles that have been circulating the chocolate world. These three are the Swiss truffle, European truffle, American Truffle, and the Belgian truffle.
The Swiss truffle is produced from the combination of chocolate and a boiling concoction of butter and dairy cream. This mixture is then gradually transferred into casts for setting. Eventually cocoa powder is sprinkled unto the chocolate casts. The Swiss truffle should be eaten up within days of production since it has a short shelf-life.
American truffles are shaped like half an egg which is covered with chocolate. It is a combination of milk or dark chocolates with coconut oil that is hardened and butterfat. The Canadians also has their own version which includes the additional ingredients of peanut butter and graham crumbs.
European truffles is created from a base made from powdered cocoa, powdered milk, and fats as well as syrup which then results to a palatable truffle which has oil-in-water essence.
Finally, the Belgian truffle is a produced from Belgian chocolate and ganache. The ganache may be mixed with certain liquors and essences. Mixtures of truffles are formed into long strands or balls, covered with powdered cocoa, dipped with icing. The Belgian chocolate truffles, compared to its Swiss counterpart, are richer in chocolate and are less sweet. It is considered as the best type of chocolate truffle in the world of chocolates.
Belgian truffles are easy to make even for neophyte chocolatiers. You only need the following ingredients to start with: cooking chocolate, sifted instant coffee, egg yolk, sifted sugar icing, and unsalted butter.
To make the truffles, break down the chocolate into small pieces and melt it in a pot. The pot should be heated by a bigger pot filled with boiling water. This is called the au-bain-Marie method. Then add up the butter and mix it until it melts. Next, do away with the chocolate and butter combination pot then mix in the egg yolk, icing sugar, coffee and then let this mixture chill down. Check the mixture from time to time to ensure that it will not become very hard.
Then, when the chocolate seems a little solid, scoop a teaspoonful and shape it into balls. You can roll it in your hands to get that rounded effect.
As for the covering, combine the powdered cocoa and the sugar icing in a mixing bowl. Then sprinkle it unto the balls of chocolate you have made.
The truffles should be then stored in the fridge for a longer shelf life.
So, you can either make your own truffle or travel to Belgium to buy the famed truffles yourself. Plus, you even go on a sight seeing adventure while munching on the truffles as you travel.
Author Details:
Joanne Fletcher writes about chocolate, especially Belgian chocolate, for various sites including the A-Z of and Information Junkie.
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