Chocolate truffles

Overview

Chocolate truffles are a category of chocolate that is named after its shape, which imitates the famous French ingredient truffle. Originating from France, it has a long history of making and eating in Europe. This chocolate also has a beautiful story: it is said that a Spanish princess married into the French royal family. Because she had just left her homeland, she did not want to eat after the marriage. In order to alleviate the princess's homesickness, the French royal chef incorporated cocoa grown in Spain into French desserts, and even unexpectedly made unique chocolates in the shape of truffles, a precious ingredient loved by the French royal family. This chocolate variant is named Truffes, which means truffle in French (Truffles in English). Later, this method of making chocolate spread to the people and is still preserved today. There is a layer of pure cocoa powder on the surface of the chocolate truffles, so it tastes bitter and then sweet. Coupled with the selection of pure natural raw materials, the taste is delicate, fragrant, and silky, bringing you a feast of taste. The biggest feature of chocolate truffles is that the unique formula creates an ultra-low melting point of 23°C, giving it an excellent melt-in-the-mouth texture that is unmatched by any other chocolate. It can even melt in the palm of your hand if you are not careful.

Tags

• dessert
• the world of two
• children
• afternoon tea
• western food
• snacks
• butter
• cocoa powder
• coconut
• matcha powder
• rum
• vanilla clip
• whipping cream
• dark chocolate

Ingredients

Steps

1. 1 Prepare the ingredients. For chocolate, I used Valrhona dark chocolate with a cocoa butter content of 67%

   

2. 2 Pour the light cream into the milk pot, take out the seeds of the vanilla clips and put them into the light cream. Put the vanilla clips in and bring to a boil. Cook on low heat for 2 minutes to let the flavor of the vanilla clips cook into the cream. Then take out the vanilla clips

   

3. 3 Add the chocolate coins to the hot cream and stir to melt the chocolate

   

4. 4 After the chocolate melts, add butter and continue stirring until the butter is also melted. If the temperature is too low, you can put the milk pot into hot water of about 50 degrees and melt it

   

5. 5 After the butter has also melted, continue stirring to make the chocolate paste shiny

   

6. 6 Then add rum

   

7. 7 Continue to stir evenly, then refrigerate for about half an hour so that the chocolate can set but is still soft

   

8. 8 Shape the chocolate into a ball and roll it in cocoa powder until the surface is covered with cocoa powder. You can also dip it into matcha powder and coconut to make chocolate truffles with different flavors. The shape does not need to be particularly round, as truffles are not exactly round in appearance.

   

9. 9 Put the finished chocolate truffles into a box and store in the refrigerator. Then take it out and enjoy anytime.