Happy National Truffle Day! Chef Kevin shares his recipe for caramel chocolate truffles, then covers them with nuts, pretzels, and drizzled peanut butter. On May 2nd, National Truffle Day serves up a deliciously sweet treat and places the chocolate truffle in the spotlight.
Traditionally, chocolatiers make this sweet confection with a chocolate ganache center coated in chocolate, icing, cocoa powder, chopped nuts, or coconut. They may fill the truffle with other yummy surprises. For example, some candy makers include cream, melted chocolate, caramel, nuts, fruit, nougat, fudge, toffee, mint, marshmallow, and more.
N. Petruccelli of Chambery, France is believed to be the inventor of the chocolate truffle in December 1895. Truffles became much more prevalent in 1902 when the Prestat Chocolate Shop opened in London. Prestat still sells “Napoleon III” truffles made to the original recipe.
This indulgent holiday gives you permission to sample and taste. It’s also an excellent day to give a truffle gift. Even a small box for four truffles create a wow factor! Is there someone you need to thank? Stop by your favorite chocolate shop and wrap up a box or two. Don’t forget, Mother’s Day is coming! Moms and mothers-in-law love truffles, too.
Did you know?
The Swiss truffle, made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder. Like the French truffles, these have a very short shelf life and must be consumed within a few days of making.
The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder.
The typical European truffle, made with syrup and a base of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type of emulsion.
The American truffle, a half-oval-shaped, chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat, and in some cases, hardened coconut oil. Joseph Schmidt, a San Francisco chocolatier, and founder of Joseph Schmidt Confections, is credited with its creation in the mid-1980s.
The Californian truffle, a larger, lumpier version of the French truffle, first made by Alice Medrich in 1973 after she tasted truffles in France. She sold these larger truffles in a charcuterie in the Gourmet Ghetto neighborhood of Berkeley; then, in 1977, she began selling them in her own store, Cocolat, which soon expanded into a chain. The American craze for truffles started with Medrich.
“I started my career making bite-sized, hand-rolled, cocoa-dusted truffles in Berkeley in the early 1970s. The original recipe, from my French landlady, remains a treasure. I have updated it over the years to meet the challenges of food safety (the original recipe was made with raw egg yolks), new and better chocolates, and our changing taste buds. If you've followed me, you may think you already have this recipe once and for all, but I promise that you don't. Today my house truffles have a touch of salt, a vastly easier method of heating the yolks, and a new, ultrasmooth texture. You cannot buy truffles like these. And if you love the idea of chocolate truffles with red wine, these are the most wine-friendly truffles you will ever find.” – Alice Medrich
00:00 Intro
00:09 Kevin shares his recipe for truffles
00:59 Did you know?
01:39 Wrong Tool
01:51 Alice Medrich
02:30 Peanut butter drizzle
02:54 OH NO!
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Editing and extra love provided by Kevin Fleenor
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