Milk + Honey - Baking History
  • Home
  • About Milk + Honey
Home
About Milk + Honey
Milk + Honey - Baking History
  • Home
  • About Milk + Honey
Confections

Chocolate Truffles, E Trufflis Unum

October 17, 2017 by hannahabaffy 1 Comment
truffles

What could be simpler than the truffle? Essentially ganache, the elegant truffle is nothing more than chocolate and cream rolled into small lumpy balls reminiscent of a European fungus.

Escoffier and the Rube

While some claim the first chocolate truffle was created at the Patisserie Siravdin in Paris, others maintain it was Switzerland. You say potato I say potato, the best story of the lot gives famed French chef Georges Auguste Escoffier the credit, or rather his assistant.

It is said that sometime in the early 1920’s in Escoffier’s kitchen in Paris his blundering assistant, while attempting to make a pastry cream, accidentally poured hot cream over a bowl of chopped chocolate. In typical chef form, Escoffier reacted by thundering through the kitchen, roaring obscenities at the poor miscalculating hayseed. Among other fiercer terms, Escoffier shrieked the word “ganache” meaning fool in French.

Tired out from his emotional tirade Escoffier returned to the cooled ganache and upon further examination discovered the magic properties that the combination of good chocolate and cream possess. Realizing that he could handle the ganache he began to play with it, molding it and rolling it into balls.

Looking down at the dark uneven lumps he was struck by their resemblance to the subterranean mushroom. To enhance their likeness he rolled them in cocoa powder and voilá! the first chocolate truffle was created.

The Corruption of the Truffle

Since then the chocolate truffle has been corrupted on a number of levels. And it all began with Belgian chocolatier Jean Neuhaus, who invented the first hard-shelled chocolate. Suddenly chocolates became a multifaceted experience. Now a hard exterior of chocolate gave way to a soft interior. While Neuhaus called these Pralines, many chocolatiers referred to them as truffles because they were originally filled with chocolate ganache.

As chefs continued to experiment with the chocolate, fillings became more exotic. Cream fillings, caramel, nougat, and nuts all found their way inside chocolate and the terms continued to be used interchangeably. Though delicious, these new chocolates were not truffles in the strictly traditional sense of the word. But wait there’s more, both Americans and French have their own version of the praline, both confections devoid of chocolate altogether.

The French take on the Praline is a combination of caramel and almonds, and the American contains syrup, pecans, hazelnuts, or almonds, and cream. Resulting in a soft almost fudgy confection.

The Five

Since the creation of the original truffle and its subsequent bastardization, truffles have settled into five main varieties: French, Belgian, Swiss, American, and Canadian.

The French truffle we have already covered and any self-respecting chocolatier remains true to this heritage.

The Belgian version has a hard chocolate shell with a soft filling. Ranging anywhere from nut pastes and buttercream to pure butter and marzipan.

The Swiss truffles are made by adding melted chocolate to a boiling amalgam of butter and cream, then poured into round molds to set, and finished with cocoa powder.

The American truffle, first created by Joseph Schmidt in the 1980’s changed not only the interior fillings but the shape of the truffle. Instead of being completely round, the American version has a flat bottom, is made of a mixture of chocolates and butterfat and filled with literally anything. And the line continues to blur.

The Canadian truffle also called the Harvey Truffle, shares the same half-egg shape as the American variety, but includes peanut butter and graham crackers as acceptable filling variations. And the line is gone.

So in an effort to reestablish the distinctions between truffles and all other chocolates here is a recipe for the tried and true classic truffle. Simple and delicious this silky ball of chocolate is the perfect accompaniment to any meal and now that you’ve read this, great fodder for dinner conversation.

 truffles

E Trufflis Unum

Ingredients

11 oz good-quality bittersweet chocolate

¼ cup heavy cream

2 Tbs unsalted butter, at room temperature

1 Tbsp good-quality liqueur

¼ cup Dutch-processed cocoa powder

Instructions

Chop your chocolate into small pieces, placing them into a bowl and setting aside for later use.

In the top of a double-boiler heat cream and butter until steam begins to rise from the surface and bubbles have begun to form. Pour the cream over the chopped chocolate and stir quickly in small circles in the center of the bowl. As the chocolate starts to form an emulsion in the center, start widening your circle incorporating the rest of the cream.

This is the moment where most cooks reach for the whisk. But resist! It may be faster to use a whisk to incorporate the two ingredients but this will introduce air into the ganache – something we do not want. Instead, use a large rubber spatula being sure to keep the spatula submerged at all times to also safeguard against air. This method may take slightly longer but results in the smoothest, silkiest ganache.

If chunks of chocolate remain unmelted put the bowl back over the double-boiler stirring continuously until all the chocolate has melted.

At this point add any liqueur of your choice, or none at all if you so choose, my current favorite is Disarrono. Pour the mixture into an 8×8-inch baking dish, cover with plastic wrap, and place in the refrigerator for roughly an hour.

While the Ganache is chilling, pour your cocoa powder into a bowl, preferably a wide shallow one, that will give you plenty of room to work.

truffles

Once thoroughly cooled the ganache should be scoop-able. Using a portion scoop, or a melon baller, scoop out rounds of chocolate ganache, placing them on a parchment-lined baking tray.

At this point I like to put gloves on, this helps prevent me from licking the chocolate off my hands while I work, and it also helps prevent the warmth from my hands melting the truffles while I’m rolling them.

Now, gloved or ungloved as you so desire, roll each truffle into a ball. Remembering that they don’t have to be perfectly round, don’t forget what they’re named after!

As each truffle is rolled, throw it into the bowl of unsweetened cocoa powder. After 4 or 5 truffles have made their way into the bowl, swirl them in the bowl, effectively coating all the truffles at once.

truffles

Remove to another tray, storage container, or serving plate and voila!

Truffles keep well covered in the refrigerator for up to a week, and in the freezer for up to a month.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)
  • More
  • Click to share on Reddit (Opens in new window)
  • Click to share on Skype (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email this to a friend (Opens in new window)
Share:
Page 1 of 212»

About Me

Hi, I'm Hannah. Creator of Milk + Honey and long time curious eater. Join me as I explore the surprising history behind some of the world's most iconic dishes, and figure out the best ways to prepare them.

Recent Posts

  • God, Granola, and the Spiritual Qualities of Breakfast Cereal
  • Groom’s Cake, the Last Bastion of Gentility
  • The Great White Hope, 5 Steps to the Perfect Drip Cake
  • Pizzelle, The Cookie from Limbo

Milk + Honey

Milk + Honey

Categories

  • Basics (10)
  • Breads (5)
  • Breakfast (3)
  • Cakes (6)
  • Cocktails (1)
  • Confections (3)
  • Cookies (9)
  • Cupcakes (1)
  • Custards + Puddings (1)
  • Dessert Sauces (1)
  • Frozen Desserts (1)
  • Gluten Free (3)
  • Kitchen Sorcery (2)
  • Libations (1)
  • Pastry (4)
  • Pies + Tarts (6)
  • Sandwiches (1)
  • Sweet Breads (2)
  • Techniques (2)

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 865 other subscribers

Socialize With Me

Popular Posts

Cocoa Powder, Regular or Dutched?

Cocoa Powder, Regular or Dutched?

September 1, 2017
Pancakes, From Hell to Breakfast

Pancakes, From Hell to Breakfast

February 6, 2018
Apple Pie, American by Association

Apple Pie, American by Association

July 12, 2017

Categories

  • Basics
  • Breads
  • Breakfast
  • Cakes
  • Cocktails
  • Confections
  • Cookies
  • Cupcakes
  • Custards + Puddings
  • Dessert Sauces
  • Frozen Desserts
  • Gluten Free
  • Kitchen Sorcery
  • Libations
  • Pastry
  • Pies + Tarts
  • Sandwiches
  • Sweet Breads
  • Techniques
Read all of our wedding reviews on our Milk + Honey Bakery Storefront at Wwlogo 83x19

Recent Posts

God, Granola, and the Spiritual Qualities of Breakfast Cereal

God, Granola, and the Spiritual Qualities of Breakfast Cereal

October 7, 2019
Groom’s Cake, the Last Bastion of Gentility

Groom’s Cake, the Last Bastion of Gentility

September 30, 2019

The Great White Hope, 5 Steps to the Perfect Drip Cake

September 25, 2019

Pizzelle, The Cookie from Limbo

September 9, 2019

Brown Betty, Dessert or Racial Epithet?

August 19, 2019

Instagram feed

milkandhoneythebakery

"By their desserts will I judge them."
•Saveur Food Blog Award Finalist 2019: Best Baking and Sweets

Hannah | Milk + Honey Bakery
Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
Load More... Follow on Instagram

 

Everly Post slider

  • Brown Betty, Dessert or Racial Epithet?

  • Sweet French Pastry Dough (Pâte Sucrée)

  • tart

    The Tart, a High Form of Pastry

  • A legion of Lemon Meringue Tarts

    Lemon Meringue Pie

  • american apple pie

    Apple Pie, American by Association

  • Buttery Flaky Pie Crust

    Buttery Flaky Pie Dough

Follow

milkandhoneythebakery

"By their desserts will I judge them."
•Saveur Food Blog Award Finalist 2019: Best Baking and Sweets

Hannah | Milk + Honey Bakery
Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
Load More... Follow on Instagram
© 2017 copyright PREMIUMCODING // All rights reserved
Designed by Premiumcoding
 

Loading Comments...
 

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.