Once again like so many creations in baking, truffles were made by mistake! The history of the truffle starts in France in the 1920s with the famous baker, Auguste Escoffier.
One day his apprentice was making pastry cream he poured hot cream into a bowl of chocolate instead of the sugared eggs he was supposed to pour it in. He found he could get the solidified mixture to roll and could use his hands to work it into a ball. He rolled it some cocoa powder and realized the wonderful treat he had just created! This is the same history for ganache by the way!
Sadly, the identity of the truffle has gotten a little lost. In the U.S any piece of chocolate with a filling is considered a truffle. When you buy a truffle somewhere you are really making a gamble on whether you will get a true truffle or just a creme filled piece of chocolate. Not to be cliché but it’s very much like what Forest Gump said, “ life is like a box of chocolates, you never know what you’re going to get”. I feel like the saying should be “life is like a box labeled truffles, you never know what you’re going to get!”
So, what counts as a truffle? A true truffle is simply ganache rolled in cocoa, nuts or dipped in chocolate. If it has a fruit cream, cream or whipped-cream in the middle it is not a truffle!
What kind of truffle is your favorite? My favorite truffle is the oyster shell truffle from Godiva!
Orange Ganache Truffle
- 8 ounces semisweet chocolate chips; I used Ghirardelli
- 8 ounces white chocolate chips; I used Ghirardelli
- 1 ¼ cups heavy cream; I used Organic Valley
- 2 Cara Cara orange; zest.
- Gel food coloring
- In a 3 quart or larger bowl, combine chocolate and a pinch of salt. In a small saucepan, bring cream to a simmer over medium heat; remove from direct heat. Add zest from oranges; gently whisk to combine. Gently whisk to combine. Immediately pour cream over chocolate. Let stand for about 1 minute. Stir gently until chocolate melts and mixture is completely smooth.
- Put the ganache in the fridge for 30 mins. Once cooled use and small ice cream scoop to make balls with the ganache. Put the balls back in the fridge for 30 mins until cool. Melt the white chocolate in 30 second intervals. Once it is completely melted, take the gel colors you would like and use a toothpick to swirl in the chocolate. Then dip the ganache balls in the chocolate. After you dip each one, place it on wax paper while it hardens. Put the finished balls back in the fridge for 10 minutes. Tasty!
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