The history of truffles

The invention of the cocoa press in 1828 allowed the separation of natural fats from cocoa beans, cocoa butter has been called by the bean solids. This not only improves the texture and taste of cocoa powder residue, but allows the development of solid chocolate. Eating chocolate or solid chocolate, chocolate, from the first time in 1847, the Fry's chocolate factory in Bristol, England produced. solid chocolate is a combination of cocoa powder, sugar,Aromas of cocoa butter and vanilla so often. In 1879, Nestlé and Swiss Daniel Peter developed milk chocolate, a combination of Henri solid chocolate with milk powder. Experiments in France and Switzerland has led to the development of ganache.

Ganache is the central component of a truffle. Ganache is a combination of solid velvety dark chocolate and cream. Cooked at the right temperature cools to a paste rich and intense in chocolateAroma. The nose is a box of ganache in the center circle, often seasoned, covered with a bowl of milk, white or dark chocolate. Truffles are often coated with sugar, cocoa powder or finely chopped nuts.

Milk Powder

Milk Powder

Milk Powder

Perhaps originating in France, the truffle for its visual similarity between the French mushroom-shaped fungus with the same name as the name. Like the original truffle, chocolate has become synonymous with luxury and a sumptuous dinner. The truffles are madea variety of flavors. reserved in the homes of many ingredients of chocolate truffles for fine chocolate.

For more information on other forms of chocolate, see Article E-Zine author.

The history of truffles