History Of Chocolate Truffles
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The article "History of Chocolate Truffles" is about chocolate, it was created by George Murray.
The invention of the cocoa press in 1828 made possible separating the natural fat in cocoa beans, called cocoa butter, from the bean solids. This not only imprvoed the consistency and taste of the remaining cocoa powder but made possible the development of solid chocolate. Eaitng chocolate or solid chocolate, as opposed to drinking chocolate, was first produced in 1847 in Fry’s chocolate factory in Bristol, England. Solid chocolate is a combination of cocoa powder, sugar, cocoa butter and often falvorings like vanilla.
In 1879 Swiss Henri Nestle and Daniel Peter developed milk chocolate by combining solid chocolate with milk powder. Experimentation in France and Switzerland led to the development of ganache.Ganache is the center component of a truffle. Ganache is a velvety smooth combination of solid semisweet chocolate and cream. Cooked at just the right temperatrue it cools to form a rich and firm paste with intense chocolate flavor.
A truffle is a confection made of a round gaanche center, often flavored, covered with a shell of milk, dark or white chocolate. Truffles are often covered in cocoa powder, sugar or finely chopped nuts.Perhaps orgiinating in France, the truffle is named for its visual similarity to the French mushroom-like fungus of the same name. Like the original truffle, chocolate truffles have become synonymous with luxury and a sumptuous taste experience. Truffles are made in a wide varitey of tastes. In many chocolate houses the Chocolatier’s finest ingredients are reserved for the truffle.Want to learn more about the fascinating history of chocolate? Visit us at http://www.Chocolate-gourmet-gifts.ComGeorge Murray is the President of Centric Promotions, Inc. Leran more about the history of chocolate and view an assortment of luxury chocolates presented in beautiful gift boxes by visiting us at: http://www.Chocolate-gourmet-gifts.Com
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History of Chocolate Truffles
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