Chocolate truffle

Truffles (also: butter truffles or chocolate truffles, truffles in Switzerland from the French for truffles ) are generally spherical chocolate ganache filling - a cut-resistant emulsion of chocolate, cream and flavorings.

The filling is a preparation of butter, cream and chocolate, which is stirred melted and creamy. Typically, they will be refined with various aromatic supplements. Firstly, this may be spices or flavorings such as vanilla, star anise, honey, spirits are often added to the other, as Kirsch, Calvados, Marc de Champagne, whiskey, or eggnog. The truffle mass is injected by means of a Teigspritze or a piping bag portions onto a solid surface; these fillings are then dipped with a chocolate dipping fork in pre-tempered chocolate, rolled in powdered sugar after draining or cocoa powder and set to harden on wax paper. Another variant is wallowing in chocolate; at the correct toughness is a characteristic achieved " igelige " surface.

In industrial manufacturing prefabricated hollow spheres of chocolate are filled with the ground, and then surface finished in some of the ways described.

The term truffle comes from the external similarity of shape to their assessed as rare and valuable truffle fungus, but usually chocolate truffles contain no truffle.