A bit about Truffles

A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape.

The chocolate truffle  name is derived from their traditional shape, which resembles the truffle, an edible part of the tuber fungus. Truffles are a fungus that grows in the earth in forested areas; Usually in the shade near trees. They can be found most dominantly in Europe and the Middle East. They are especially famous in France and Italy. They are VERY expensive!!

Chocolate truffles are aptly named “truffles” because of their resemblance to a real truffle. These delicious chunks of chocolate mimic the shape and size of a truffle in addition to having dusted coco powder on them to symbolizes the dirt. 

Essentially, truffles are a chocolate treat that can be easily recognized for their small round shapes. The interior of these candies always contains some form of the ingredient ganache, though at times these centers can be combined additional fillings as well. These chocolate truffle filling combinations may include ganache mixed with caramel, nuts, fruit, and liqueur to name a few. The exterior part of the truffle can vary from a simple dark, cocoa powder to a more extravagant coating of dark, milk or white confection enrobing. At times the exterior is topped additionally with nuts, chocolate sprinkles, and more.

What does infuse mean?
A synonym for infuse is steep, to mingle something dry with something wet with the idea of extracting the flavor of the dry ingredient. You do this when you pour boiling water over tea leaves. The same concept holds true when you infuse/steep an ingredient into cream. It is then mixed with the chocolate to make the soft ganache. 

What is an emulsion?
An emulsion is a liquid or semi-solid in which globules of fat are evenly distributed throughout. An example is ganache or mayonnaise, butter etc. 


What are fresh cream truffles?
The ganache centers are made with fresh cream instead of oils or other preservatives. 

What is ganache?
It is an emulsion of chocolate and cream. 

There are some main types of chocolate truffles: European, Swiss, French and Belgian:

The "French truffle" is made with fresh cream and chocolate and then rolled into cocoa or nut powder.

The "Belgian truffle" or praline is made with dark or milk chocolate filled with ganache, buttercream or nut pastes.

The "Swiss truffle" is 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 "European truffle" is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.