Belgium Chocolate Truffles
A ganache is a French term that means concoction of heavy cream and chocolate. It is normally created from cream of heavy consistency which is boiled and then dispensing it on top of chopped up chocolate. The concoction is mixed until it is perfectly smooth. The proportion and ratio of the ganache will differ depending on the kind of chocolate the chocolatier wants. For truffles, the usual combination is 2 parts of chocolates is to 1 part of cream.
There are fundamentally 4 varities of chocolate truffles that have been moving around the chocolate world. These four are the Swiss truffle, American Truffle, European truffle and the Belgian truffle.
The Swiss truffle is created from the combination of chocolate and a boiling concoction of butter and dairy cream. This mixture is then slowly transferred into casts for setting. Finally cocoa powder is sprinkled unto the chocolate casts. The Swiss truffle should be consumed within days of production since it has a short shelf-life.
American truffles are shaped like half an egg which is covered with chocolate. It is a mixture of milk or dark chocolates with coconut oil that is made hard and butter fat. The Canadians also has their own method which involves the additional ingredients of peanut butter and graham crumbs.
European truffles is created from a base made from powdered milk, powdered cocoa, and fats as well as syrup which then results to a palatable truffle which contains oil-in-water essence.
Lastly, the Belgian truffle is a created from Belgian chocolate and ganache. The ganache may be mixed with certain liquors and essences. Mixtures of truffles are made into long strands or balls, covered with powdered cocoa and also dipped with icing. The Belgian chocolate truffles, compared to Swiss truffles, are more richer in chocolate and are lesser sweet. It is considered to be the best type of chocolate truffle.
Belgian truffles are comparatively easier to create even for neophyte chocolatiers. You only need the following ingredients: unsalted butter, egg yolk, sifted instant coffee, sifted sugar icing, and cooking chocolate.
To prepare the truffles, break the chocolate into small pieces and melt it in a pot. The pot should be heated by a bigger pot filled with boiling water. This is known as au-bain-Marie method. Then add up some butter and mix it until it melts. Next, do away with the chocolate and butter combination pot then mix in the egg yolk, icing sugar, coffee and then let this combination chill down. Check the mixture from time to time to ensure that it will not become very hard.
Then, when the chocolate looks little solid, scoop a teaspoonful and shape it into balls. You can roll it in your hands to get that rounded effect.
As for the covering, mix the powdered cocoa and the sugar icing in a mixing bowl. Then sprinkle it unto the balls of chocolate you have prepared.
The truffles should then be stored in the fridge for a longer shelf life.
So, you can either create your own truffle or travel to Belgium to purchase the famed truffles yourself.
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