Dark Chocolate Truffles Then And Now

By Amalia Buchanan

Dark chocolate truffles are types of confectionery candies that are created with a cocoa ganache filling in the middle and coated with sugar on the outside. In the case of dark chocolate, the outer layer is made of bitter sweet candy. These sweets are often formed into a sphere or circular shape.

Most of these sweets sold in the market are stuffed with a fillings such as ganache or other ingredients such as nuts, crushed biscuits, mint or nougat. Some are filled with marshmallows, fruits, and cream. Other assortments can also be stuffed with caramel, almonds, toffee, and liqueur. If you plan to make your own, you can fill it with whatever you want.

This kind of candy got the name truffles because it looks like a truffle fungi that is a delicacy in Europe. The fungi is farmed and naturally grows in France and is a well-known delicacy in French cuisine. It has been eaten for centuries in Europe and is found a foot below ground near oak trees in the forest.

The 1st cocoa made truffle was created in Chambery, France in December 1895 by M. Dufour. Dufours sweet shop opened a branch in London in 1920. The shop still sells the classic assortment with the original recipe. Today there are other variations of cocoa candies adapted by the Swiss, Americans and European.

European assortments are mainly made with syrup and a base of cocoa power, milk powder, fats and other ingredients. Swiss varieties of sweets are made by melting chocolates in a mixture of boiling dairy cream and butter and then set in molds to harden before sprinkling cocoa powder on the outer layer.

The American version is shaped like an egg and consists of a combination of milk and dark chocolate truffles. Coconut oil or butterfat is added to make the chocolates hard. In Canada, Canadians add peanut butter and graham crackers to their assortment. American and European varieties of sweets last longer than Swiss ones which have to be eaten immediately.

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