A Chocolate Confection is relevant to a confection, which refers to any candy or other sweet preparation. Chocolate Confections are specially shaped as opposed to a chocolate truffle that is a round ball shape. Chocolate confections can be filled with ganache to prepare chocolate truffles, buttercream-based flavored fillings, and other liquid-based fillings like caramel. Chocolate confections are found in different shapes and sizes by using tools, such as a polycarbonate mold. The filling is piped and sealed with tempered chocolate after it has set.
Chocolate Truffles are sophisticated chocolate confections holding different types of flavors and fillings. Chocolate truffles are traditionally round, but chocolatiers have discovered other ways to shape and design this chocolate confection over the years. The name is driven because of its figure resemblance to the fungi found in France and Italy. Chocolate truffles are round to give them the appearance of fungi.
Chocolate truffles are ideal for an exceptional dining and luxury experience. It can also be found in candy stores that specialize in chocolate. With an assortment of different flavors, creativity can play a significant role in executing new truffle-filling ideas. Chocolate truffles are dipped into tempered chocolate, creating the outer shell, and are to set and stand at room temperature. Truffles are traditionally finished by garnishing the top surface by dusting it with cocoa powder.
Chocolate Truffles are sophisticated chocolate confections holding different types of flavors and fillings. Chocolate truffles are traditionally round, but chocolatiers have discovered other ways to shape and design this chocolate confection over the years. The name is driven because of its figure resemblance to the fungi found in France and Italy. Chocolate truffles are round to give them the appearance of fungi.
Chocolate truffles are ideal for an exceptional dining and luxury experience. It can also be found in candy stores that specialize in chocolate. With an assortment of different flavors, creativity can play a significant role in executing new truffle-filling ideas. Chocolate truffles are dipped into tempered chocolate, creating the outer shell, and are to set and stand at room temperature. Truffles are traditionally finished by garnishing the top surface by dusting it with cocoa powder.
Confection and Truffle Filling
Chocolatiers: One who specializes in preparing chocolate truffles and confections, can argue the filling of a chocolate truffle is a ganache. Ganache is a mixture comprising of Cream, Corn Syrup, Chocolate, Butter, and a Flavoring Agent. Flavoring Agents are used in many different ways, along with other ingredients for additional flavoring. After the ganache is prepared, it is placed in a chilled, baking pan and stored under refrigeration until it is firm.
Using a teaspoon, or #100 scoop, the ganache is scooped out and shaped by hand into a ball. Using a dipping spoon, the ganache is dipped into tempered chocolate and placed onto a parchment covered sheet pan until the chocolate has set. Some professionals dip their truffles into the chocolate again to ensure the ganache filling has been well coated. This is done with caution because two layers of chocolate can cause the surface of the truffle to become too dense, making it difficult to bite into the truffle.
Every ingredient listed above has its role in preparing a ganache filling:
With the argument of ganache being the only type of filling for chocolate truffles, that may not be the case. Other firm mixtures can also be prepared and shaped into a ball. A firm filling will still maintain its shape when it is dipped into tempered chocolate. For example, buttercream is often used as a filling for a truffle. A necessary buttercream filling contains butter (usually unsalted), powdered sugar, and a flavoring agent. The three ingredients are combined by using a mixer with a paddle attachment. When mixed, the butter will begin to soften, breaking down into smaller pieces. The powdered sugar acts as a thickening agent that will occasionally need to be folded by hand, with the use of a rubber spatula, during the mixing process. Another firm filling I have used in the past is cream cheese.
Invertase, an enzyme that is extracted from yeast and is often used in confectionary works and baking, is another ingredient often used in confectionary work. Invertase is similar to a sugar syrup used to separate and break down sugar crystals into separate components: glucose and fructose. The job of invertase is used to prevent crystallization of the sucrose in confectionary works so a filling will have a smooth, liquid texture. Confections containing invertase have a fondant-based filling that has liquefied after being dipped in chocolate, such as a cherry cordial.
Invertase, also to be referred to as Invert Sugar, may be difficult to find in stores. Its typical use is the preparation of fondant candy fillings to break down the fondant by de-crystalizing the sugar giving the candy a liquid filling. Other substitutes can be used to provide a confection of its liquid filling, such as honey, inverted sugar syrup, sucrose, and simple sugar syrup.
Invertase takes about one through two weeks to hydrolyze the fondant at room temperature.
Using a teaspoon, or #100 scoop, the ganache is scooped out and shaped by hand into a ball. Using a dipping spoon, the ganache is dipped into tempered chocolate and placed onto a parchment covered sheet pan until the chocolate has set. Some professionals dip their truffles into the chocolate again to ensure the ganache filling has been well coated. This is done with caution because two layers of chocolate can cause the surface of the truffle to become too dense, making it difficult to bite into the truffle.
Every ingredient listed above has its role in preparing a ganache filling:
- Cream: Controls the overall texture of the ganache while it's being prepared and after it sets.
- Corn Syrup: Added to preserve the ganache and gives it a smooth texture.
- Chocolate: A thickener that is used to hold the ganache together when it sets. Chocolate is the primary flavor and gives the ganache a good texture after it has set.
- Butter: Creates a creamier texture when added to the ganache when it is consumed. Primarily, unsalted butter is used.
- Flavoring Agent: An ingredient that is optional when preparing a ganache for truffle making.
With the argument of ganache being the only type of filling for chocolate truffles, that may not be the case. Other firm mixtures can also be prepared and shaped into a ball. A firm filling will still maintain its shape when it is dipped into tempered chocolate. For example, buttercream is often used as a filling for a truffle. A necessary buttercream filling contains butter (usually unsalted), powdered sugar, and a flavoring agent. The three ingredients are combined by using a mixer with a paddle attachment. When mixed, the butter will begin to soften, breaking down into smaller pieces. The powdered sugar acts as a thickening agent that will occasionally need to be folded by hand, with the use of a rubber spatula, during the mixing process. Another firm filling I have used in the past is cream cheese.
Invertase, an enzyme that is extracted from yeast and is often used in confectionary works and baking, is another ingredient often used in confectionary work. Invertase is similar to a sugar syrup used to separate and break down sugar crystals into separate components: glucose and fructose. The job of invertase is used to prevent crystallization of the sucrose in confectionary works so a filling will have a smooth, liquid texture. Confections containing invertase have a fondant-based filling that has liquefied after being dipped in chocolate, such as a cherry cordial.
Invertase, also to be referred to as Invert Sugar, may be difficult to find in stores. Its typical use is the preparation of fondant candy fillings to break down the fondant by de-crystalizing the sugar giving the candy a liquid filling. Other substitutes can be used to provide a confection of its liquid filling, such as honey, inverted sugar syrup, sucrose, and simple sugar syrup.
- Honey- A natural sweetener that is a close substitute to invertase with other natural flavors to enhance the taste of a filling. Honey is a natural source ingredient and works well without the excessive work of added sugar and cholesterol.
- Inverted Sugar Syrup- One of the better choices to act as a substitute for invertase because of its similar sugar and liquid level as invertase. Inverted sugar syrup used will be the same amount as invertase, made from two parts sugar to one part water that has been simmered for 5-7 minutes and is cooled to room temperature before it is used.
- Sucrose- A natural, healthy sugar derived from sugarcane or sugar beets.
- Simple Sugar Syrup- Just referred to as Simple Syrup made up of equal parts of sugar and water.
Invertase takes about one through two weeks to hydrolyze the fondant at room temperature.
Flavoring Agents
A Flavoring Agent is added during the process when preparing the ganache filling. Flavoring agents come in a variety of different forms. Among them, the most commonly used is vanilla. Other flavoring agents can include the following:
- Fruit juice, concentrate, or purees
- Liquid flavors, such as spirit
- Dry instant ingredients, such as instant coffee
- Spices
- Extracts
- Store brought and homemade products, such as cookies or crackers.
