Chocolate truffle

Varieties

• The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder.
• 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.
• The Spanish truffle, prepared with dark chocolate, condensed milk, rum, and chocolate sprinkles.
• 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.
• 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.

• The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes.
• 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. Medrich is largely credited for starting the American craze for truffles.

History