Today there are many versions of the truffle but they are commonly filled with ganache. This ganache is by heating cream and pouring it over chopped chocolate. Champagne chocolate truffles have the alcohol infused into the creamy ganache center. These luxury treats are often given as gifts on special occasions.
There is a legend about how the first truffle was made, attributing this to a lucky accident. An apprentice put hot cream into the wrong bowl by mistake and discovered that the cream and chocolate chunks made a mixture that could be rolled into a ball. When covered with cocoa this ball looked something like the precious fungus truffles from the Perigord region and this is how the sweet version acquired its name.
The type of chocolate used in making the truffle can produce very different tastes. Sometimes this is a combination of bitter and sweet with a bitter center and a sweet coating. Other products are extremely sweet, appealing to those with a very sweet tooth. A dark, bitter variety appeals more to those without such a sweet tooth and is often served after dinner with coffee.
The cream of the ganache helps to temper the sweetness. There are many different types of cream that can be used and sometimes butter is added too. Other unusual ingredients like condensed milk or double thick yoghurt are also being used today. Once again, the ingredients used in a particular product will appeal to some and not to others.
Originally, the truffle was simply coated in cocoa powder and many people still use this coating today. However, they are also experimenting with many different coatings, even ones that offer an extreme taste contrast like paprika or peppercorns. Icing sugar, sprinkles or chopped nuts are commonly used. A tempered coating is used for a more elegant appearance and when bitten into, gives a lovely crackle, contrasting with the soft interior.
There are different types of alcohol that can be infused into the center of a truffle such as champagnes and liqueurs. Some people really like to taste the alcohol while others prefer a subtle taste that does not overpower the taste of the other ingredients. Many different champagnes are used and these all produce subtle differences in taste.
Tasting a sample provided by a store or requested from a website is the best way to determine whether the product is suitable. Trying out a particular product before giving it as a gift helps to ensure it suits the tastes of the person to whom it is given. A very sweet variety with plenty of alcohol will not be appreciated by someone who has more bitter, subtle tastes.
The quality of ingredients used is important and this is why mass produced products using inferior ingredients are often disappointing. A company producing only these types of products usually uses the best ingredients and also package their products most attractively. When buying from such a company, one can be confident of purchasing something that will taste wonderful and be much appreciated by the recipient.
There is a legend about how the first truffle was made, attributing this to a lucky accident. An apprentice put hot cream into the wrong bowl by mistake and discovered that the cream and chocolate chunks made a mixture that could be rolled into a ball. When covered with cocoa this ball looked something like the precious fungus truffles from the Perigord region and this is how the sweet version acquired its name.
The type of chocolate used in making the truffle can produce very different tastes. Sometimes this is a combination of bitter and sweet with a bitter center and a sweet coating. Other products are extremely sweet, appealing to those with a very sweet tooth. A dark, bitter variety appeals more to those without such a sweet tooth and is often served after dinner with coffee.
The cream of the ganache helps to temper the sweetness. There are many different types of cream that can be used and sometimes butter is added too. Other unusual ingredients like condensed milk or double thick yoghurt are also being used today. Once again, the ingredients used in a particular product will appeal to some and not to others.
Originally, the truffle was simply coated in cocoa powder and many people still use this coating today. However, they are also experimenting with many different coatings, even ones that offer an extreme taste contrast like paprika or peppercorns. Icing sugar, sprinkles or chopped nuts are commonly used. A tempered coating is used for a more elegant appearance and when bitten into, gives a lovely crackle, contrasting with the soft interior.
There are different types of alcohol that can be infused into the center of a truffle such as champagnes and liqueurs. Some people really like to taste the alcohol while others prefer a subtle taste that does not overpower the taste of the other ingredients. Many different champagnes are used and these all produce subtle differences in taste.
Tasting a sample provided by a store or requested from a website is the best way to determine whether the product is suitable. Trying out a particular product before giving it as a gift helps to ensure it suits the tastes of the person to whom it is given. A very sweet variety with plenty of alcohol will not be appreciated by someone who has more bitter, subtle tastes.
The quality of ingredients used is important and this is why mass produced products using inferior ingredients are often disappointing. A company producing only these types of products usually uses the best ingredients and also package their products most attractively. When buying from such a company, one can be confident of purchasing something that will taste wonderful and be much appreciated by the recipient.
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