Resembling the shape of a fungi, Chocolate Truffles are always round ball-shaped chocolate confections. The center filling is the same as those found in other chocolate confections, a ganache or buttercream filling. It is essential to remember the filling will have to be set before it can be shaped into a ball. After the filling has been shaped, it is stored under refrigeration until it's firm enough to be handled by hand.
The ganache or buttercream balls are carefully dipped into the tempered chocolate and immediately placed onto a parchment-lined sheet pan. The outside shell of tempered chocolate will quickly set because of the low temperature of the filling stored under refrigeration. The high speed of the chocolate setting is to protect the filling and provides textural contrast. Chocolatiers may make the argument the filling of a truffle is always to be ganache-based. Other professionals specializing in confectionery works can say that the filling of a chocolate truffle can be made from any base if it maintains the shape of the fungi it is named after.
Truffles should be stored at room temperature (66°- 68°F), away from light and humidity, with a shelf-life of up to two weeks. The environmental temperature condition changes between night and day, causing it to become difficult for it to stand at room temperature for an extended time frame. If the truffles are wrapped away tightly, they can be stored under refrigeration and returned to room temperature before unwrapping and serving. If long-term storage is desired, truffles can be stored away in the freezer with the consequence that the shell may suffer damage due to the extremely low temperature. It transitions into an untempering method in which the shell may crack or bloom but can still be consumed with an unattractive appearance.
The ganache or buttercream balls are carefully dipped into the tempered chocolate and immediately placed onto a parchment-lined sheet pan. The outside shell of tempered chocolate will quickly set because of the low temperature of the filling stored under refrigeration. The high speed of the chocolate setting is to protect the filling and provides textural contrast. Chocolatiers may make the argument the filling of a truffle is always to be ganache-based. Other professionals specializing in confectionery works can say that the filling of a chocolate truffle can be made from any base if it maintains the shape of the fungi it is named after.
Truffles should be stored at room temperature (66°- 68°F), away from light and humidity, with a shelf-life of up to two weeks. The environmental temperature condition changes between night and day, causing it to become difficult for it to stand at room temperature for an extended time frame. If the truffles are wrapped away tightly, they can be stored under refrigeration and returned to room temperature before unwrapping and serving. If long-term storage is desired, truffles can be stored away in the freezer with the consequence that the shell may suffer damage due to the extremely low temperature. It transitions into an untempering method in which the shell may crack or bloom but can still be consumed with an unattractive appearance.
The images above displays the four step process: shape, dip, coat, and to allow the tempered chocolate to set. This is a vanilla chocolate truffle; a white chocolate ganache flavored with vanilla extract dipped in tempered white chocolate. The pods from a vanilla bean had been stirred into the white chocolate as a finishing touch to represent the interior flavor, (see finishing touch below).
Finishing Touch
There are many different ways to finish a chocolate truffle with an eye-catching element, such as a garnish. The garnish selection is used as a tool to reveal the identity; the flavor of a chocolate truffle. Chocolate truffles can be garnished with a dry ingredient like cocoa powder. For truffles with a nut-based flavored ganache, garnishing the top with nuts is an option. The nut(s) is placed on top of the truffle before the chocolate sets.
To add eye-catching color to truffles, rainbow/chocolate sprinkles may be an option used before the outside surface of the chocolate sets. Chocolate truffles that are dipped in or are drizzled with white chocolate can be colored. To color white chocolate, it is essential to use a powdered dye because it is not water or syrupy-based. Any liquid added to melted chocolate will separate because it contains fat. Dry flavoring elements may also be used but must be adjusted with the chocolate to maintain its consistency.
There are many different ways to finish a chocolate truffle with an eye-catching element, such as a garnish. The garnish selection is used as a tool to reveal the identity; the flavor of a chocolate truffle. Chocolate truffles can be garnished with a dry ingredient like cocoa powder. For truffles with a nut-based flavored ganache, garnishing the top with nuts is an option. The nut(s) is placed on top of the truffle before the chocolate sets.
To add eye-catching color to truffles, rainbow/chocolate sprinkles may be an option used before the outside surface of the chocolate sets. Chocolate truffles that are dipped in or are drizzled with white chocolate can be colored. To color white chocolate, it is essential to use a powdered dye because it is not water or syrupy-based. Any liquid added to melted chocolate will separate because it contains fat. Dry flavoring elements may also be used but must be adjusted with the chocolate to maintain its consistency.
