Truffles (chocolates)
Truffle pralines (also: butter truffle or chocolate truffle , in Switzerland truffles from the French for truffle ) are generally spherical pralines with a ganache filling - a solid emulsion of chocolate , cream and flavors . The term comes from the external similarity of the shape to the truffle mushrooms, which are considered rare and valuable .
The filling is made from butter, cream and couverture that is melted and stirred until creamy. It is typically refined with various aromatic supplements. On the one hand, these can be spices or flavors, such as vanilla , star anise or honey , on the other hand, spirits are often added, such as kirsch , calvados , Marc de Champagne , whiskey or egg liqueur .
The truffle mass is injected in portions onto a solid surface using a pastry syringe or a piping bag ; These fillings are then dipped into pre-tempered couverture with the help of a praline fork , then rolled in icing sugar or cocoa powder after they have dripped off and placed on baking paper to harden. Another variant is to roll in couverture; With the right toughness, a characteristic “hedgehog” surface is achieved. In industrial production, prefabricated hollow balls made of couverture are filled with the mass and then surface-refined in one of the ways described.
literature
- Anne Wilson: Seductive chocolates and truffles. Könemann, Cologne 1996, ISBN 3-89508-150-7 .
- Karin Ebelsberger: Pralines and confectionery. Graefe and Unzer, Munich 2008, ISBN 3-8338-0998-1 .
