Belgian Chocolate Truffles Taste Bud Extravaganza

A concoction of heavy cream and chocolate is known as a ganache in French terms.  This product usually refers to a heavy cream that is boiled to a thick consistency and then dropped on top of chopped up chocolate. After the concoction is combined it is mixed until it finally is perfectly smooth.

The type of ganache depends on the ratio and proportion of the kind chocolate the chocolatier wants. Truffles are usually two parts of chocolates and one part of cream.

Chocolate truffles come in basically four different kinds. They are the Swiss truffle, American Truffle, European truffle and the Belgian truffle.

To produce the Swiss truffle you need to combine chocolate and a boiling concoction of butter and dairy cream. This mixture is then poured into casts for setting.  Then cocoa powder is sprinkled unto the chocolate casts.  Swiss truffles have a short shelf-life so they must be eaten up within days of production.

American truffles are shaped like half an egg which is covered with chocolate. It is a combination of milk or dark chocolates with coconut oil that is hardened and butterfat. The Canadians also has their own version which includes the additional ingredients of peanut butter and graham crumbs.

European truffles are created from a base made of powdered cocoa, powdered milk, and fats as well as syrup which then results to a palatable truffle.

Belgian truffles are a produced from Belgian chocolate and ganache. The ganache uses a mixture of certain liquors and essences. These mixtures are formed into long strands or balls, covered with powdered cocoa, dipped with icing.

The Belgian chocolate truffles are richer in chocolate and are less sweet when compared to the Swiss truffle.  Belgian truffles are considered the best type of chocolate truffle in the world.

Belgian truffles are very easy to make, even for the beginning chocolatier.  Just assemble the following ingredients: cooking chocolate, sifted instant coffee, egg yolk, sifted sugar icing, and unsalted butter.

Start making the truffles by breaking down the chocolate into small pieces and then melt them in a pot.  You should use a pot that is heated by a bigger pot filled with boiling water. This method is called the au-bain-Marie method.  Next you add in the butter and mix it until it melts.  Then you do away with the chocolate and butter combination pot and then mix in the egg yolk, icing sugar, coffee and then let this mixture chill down.  You will need to check the mixture from time to time to ensure that it does not become hard.

After the chocolate cools a bit and seems a little solid, scoop a teaspoonful and shape it into balls. You can use your hands to roll it so that it gets a rounded effect.  As for the covering, combine the powdered cocoa and the sugar icing in a mixing bowl. Then sprinkle it onto the balls of chocolate you have made.

The truffles should be then stored in the fridge for a longer shelf life.

So, you can either make your own truffle or travel to Belgium to buy the famed truffles yourself. Plus, you even go on a sight seeing adventure while munching on the truffles as you travel.