|Place of origin||Chambéry, France|
|Region or state||Savoie|
|Main ingredients||Chocolate ganache, chocolate or cocoa powder|
|Cookbook: Chocolate truffle Media: Chocolate truffle|
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.
There are now three main types of chocolate truffles (in America): European, Swiss, and American:
- 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 "California truffle" is a larger, lumpier version of the French truffle, first made by Alice Medrich in 1973 after she tasted truffles in France. She sold these larger truffles in a charcuterie in the "Gourmet Ghetto" neighborhood of Berkeley, then in 1977 she began selling them in her own store, Cocolat, which soon expanded into a chain. The American craze for truffles started with Medrich.
- The "American truffle" is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil. Joseph Schmidt, a San Francisco chocolatier, and founder of Joseph Schmidt Confections, is credited with its creation in the mid-1980s.
- 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.
- The "vegan truffle" can have any shape or flavor, but is adapted to vegan diets by replacing dairy with nut milks and butters.
- "Pralines VS Truffles | makingchocolates". Makingchocolates.wordpress.com. 2011-04-16. Retrieved 2013-05-27.
- Chocolate, Cocoa, and Confectionery: Science and Technology by Bernard W. Minifie (1999), page 545.
- Barron, Cheryll Aimee (September 25, 1988). "Madam Cocolat". The New York Times.
- "Sweet surrender", Los Angeles Times, February 8, 2006
- "Fine Artisanal Belgian Chocolates". Chocolatsmeurens.com. 2009-03-25. Retrieved 2013-05-27.