Saturday, February 4, 2012

History of Chocolate Truffles

The invention of the cocoa press in 1828 made potential separating the natural fat in cocoa beans, called cocoa butter, from the bean solids. This not only improved the consistency and taste of the remaining cocoa powder but made potential the amelioration of solid chocolate. Eating chocolate or solid chocolate, as opposed to drinking chocolate, was first produced in 1847 in Fry's chocolate installation in Bristol, England. Solid chocolate is a mixture of cocoa powder, sugar, cocoa butter and often flavorings like vanilla. In 1879 Swiss Henri Nestle and Daniel Peter developed milk chocolate by combining solid chocolate with milk powder. Experimentation in France and Switzerland led to the amelioration of ganache.

Ganache is the center component of a truffle. Ganache is a velvety smooth mixture of solid semisweet chocolate and cream. Cooked at just the right temperature it cools to form a rich and firm paste with intense chocolate flavor. A truffle is a confectionery made of a round ganache center, often flavored, covered with a shell of milk, dark or white chocolate. Truffles are often covered in cocoa powder, sugar or finely chopped nuts.

French Chocolate

Perhaps originating in France, the truffle is named for its optic similarity to the French mushroom-like fungus of the same name. Like the original truffle, chocolate truffles have become synonymous with luxury and a sumptuous taste experience. Truffles are made in a wide range of tastes. In many chocolate houses the Chocolatier's finest ingredients are reserved for the truffle.

History of Chocolate Truffles

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For more facts about other forms of chocolate see additional e-zine articles by this author.

History of Chocolate TrufflesGraham Norton Cooldown With Dawn French And Sarah Beeny Tube. Duration : 6.93 Mins.


Graham is joined by comedian Dawn French and property guru Sarah Beeny.

Keywords: graham, norton, cooldown, bbc, dawn, french, sarah, beeny

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