History of Chocolate Truffles!A great French invention, was the chocolate truffle. It was a ball of ganache, occasionally flavored and rolled in cocoa as shown in the photo at the above.
"According to legend, the chocolate truffle was created in the kitchen of French culinary giant Auguste Escoffier during the 1920s. One day, as his (apprentice) attempted to make pastry cream, he accidentally poured hot cream into a bowl of chocolate chunks rather than the bowl of sugared egg he should have aimed for. As the chocolate and cream mixture hardened, he found he could work the chocolate paste with his hands to form a bumpy, lopsided ball. After rolling the new creation in cocoa powder, he was struck by their resemblance to the luxurious truffles from the French Périgord region and the Piedmont area of Italy." as said by "The nibble" What is GanacheGanache is the center filling of a truffle. Ganache is a smooth mixture of hard semisweet chocolate and cream. Prepared at just the precise temperature it cools to form a delightful and strong paste with powerful chocolate flavor. Truffles are sometimes covered in cocoa powder, sugar or chopped nuts.
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Ingredients! (Serves 2 dozen)
Directions!In a double boiler or in a metal bowl set over a saucepan of barely simmering water, melt 12 ounces of the chocolate and the butter with the cream and expresso, stirring until smooth.
Remove the top of the boiler or the bowl from the heat, and stir in the sambuca. Cool the mixture, and chill, covered, for at least 3 hours, until firm. To temper the remaining 12 ounces of chocolate, place 8 ounces of the chocolate in the metal bowl set over a pan of barely simmering water. Melt the chocolate slowly, stirring often. Heat the melted chocolate, stirring slowly and constantly, until it reaches a temperature of 115'P on a candy thermometer. Remove the bowl from heat, and add the remaining 4 ounces of chocolate, stirring constantly, until the chocolate has melted and it cools to 80'F. Return the bowl of the chocolate to the pan of simmering water, and heat until it reaches a temperature of 89'F. Remove from heat the heat. Remove the chilled chocolate mixture from the refrigerator. With a small ice cream scoop or tablespoon, scoop out walnut-sized portions. Roll each portion into round ball. Place the cocoa powder on a large plate. Pour about 1 tablespoon of the cooled melted chocolate in your hand. Take one of the walnut-sized portions of chilled chocolate and roll it in your hand to thoroughly coat it in the melted chocolate. Drop the truffles in the cocoa powder and coat, shaking off any excess. Set on the parchment-lined baking pan and let stand in a cool place. Repeat the process until all of the chilled chocolate has been used. (You may have some tempered chocolate left over. It can be stored in the refrigerator, tightly covered, for up to 2 weeks. You can drizzle it serving plates for another dessert or use it as a topping for ice cream.) |