Archive for June, 2007

Chocolate Truffles

The Chocolate Connoisseur June 20th, 2007

Chocolate truffles are a decadent and rich tasting variety of chocolates. The chocolates are named for their resemblance to fungus truffles. They are traditionally shaped spherical or with a curved shape. Many countries around the world make truffles, but some are especially well known. Chocolate truffles are chocolates that usually have a center of ganache and then they are rolled in cocoa or chocolate. Ganache is a combination of chocolate and cream melted together slowly, and when it is chilled it can be formed and put into truffles. The ganache becomes stiffer and more moldable depending on the amount of cream to chocolate ratio. Other fillings may be used to create other flavors of truffles. Caramel, almonds, berries, mint, and many other fillings are popular. A favorite of many chocolate truffle lovers is a filling made of liquor flavorings.

There are three specific types of chocolate truffles. The first type is referred to as the American Truffle. It takes on a half-egg shape and is made from a mixture of dark and milk chocolate prepared from a combination of buttermilk and hardened coconut oil. A San Francisco Chocolatier named Joseph Schmidt in the mid 1980s created the American Truffle. There are variations of this truffle in which graham cracker crumbs or peanut butter is added. The second type of truffle is the European Truffle. This truffle is made with a combination of syrup, cocoa powder, milk powder, fats and an emulsion of oil-in-water. The Swiss Truffle is the third type of truffle, made from combining melted chocolate into a boiling mixture of butter and heavy cream. Pouring the chocolate into molds and topping them with cocoa powder is what makes these rich chocolate truffles. Many chocolate truffle companies create original, delightful truffle creations. The companies add special ingredients to make their truffles one of a kind. A chocolate truffle should be delicate in flavor and simple. Not allowing any flavor to stifle the enjoyment of chocolate, the flavors should complement each other nicely. The combination of flavors should be in balance with the stronger, yet tasty, cocoa essence.
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Chocolate Mousse

The Chocolate Connoisseur June 18th, 2007

Chocolate mousse is a light and fluffy dessert. The main ingredients are chocolate - usually dark rich chocolate is used - heavy cream and sugar.

Chocolate Mousse Recipe

This recipe will yield 8 servings.
Ingredients
· 2 cups chilled heavy cream
· 4 large egg yolks
· 3 tablespoons white sugar
· 1 teaspoon vanilla
· 7oz finely chopped bittersweet chocolate (not unsweetened)
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Chocolate Fudge

The Chocolate Connoisseur June 14th, 2007

Chocolate fudge is a decadent treat that has been enjoyed for many years. There are many different recipes for chocolate fudge. With an assortment of ingredients that can be added to the fudge mixture, there seems to be an endless variety of flavors to try.

One recipe that seems to produce almost perfect chocolate fudge every time is this one.

Creamy Chocolate Fudge
Ingredients
1 (7 ounce) jar marshmallow crème
1 ½ cups white sugar
2/3 cup evaporated milk
¼ cup butter
¼ teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
½ cup chopped nuts
1 teaspoon vanilla extract
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Chocolate Factories

The Chocolate Connoisseur June 12th, 2007

A chocolate factory is a place where large amounts of chocolate are manufactured, usually for resale in retail outlets. Most chocolate manufacturers have a chocolate factory where their products are made.

A chocolate factory can be a small, family-run business where specialties are produced in smaller amounts, typically to be sold in the family-run store to the public. In larger conglomerates, such as Hershey’s Chocolates or Ghirardelli Chocolates, the production floor is a large environment making vast amounts of chocolate and novelties. The companies that have factories employ large numbers of people to help in the management and operations of huge companies to cover all elements of the producing and packaging of the chocolates in the chocolate factory. Most large companies have more than one factory, usually strategically positioned throughout the world or across the country to help distribute their products all over the world to meet the demands of chocolate consumers.
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