The innately curious among us and lovers of all things chocolate may be wondering how truffles are made. This is a question for an expert, as the making of filled chocolates is a long standing tradition.
We turned to Godiva in the UK to help us understand how their gourmet chocolate delights are crafted, and learned many interesting titbits of fine chocolate information along the way. Read on to learn a few Godiva secrets and expand your gourmet knowledge.
The Best Ingredients
Naturally the best chocolate truffles are made with the finest components. This not only makes for an end product that is as delicious as it can be, but also makes the truffles come together perfectly. Using superior ingredients results in a truffle with a smooth finish and delicate textures.
Elements of a Truffle
In order to understand the process of making these sweet treats it is important to know what they are composed of. Truffles tend to have several layers:
A chocolate shell. Whether milk, white or dark chocolate, almost all truffles are enrobed in a protective coating.
Having bitten through the shell, truffles reveal a softer filling. These can range from fruit to nuts and creams.
Part of the joy of eating a truffle is enjoying its harmonious blend of texture. Godiva uses its famous praline (hazelnut cream) and nougatine (crushed roasted nuts with sugar caramel).
Forming the Truffle Shells
To make the truffles into their recognisable form, fine chocolate is melted and poured into a specially designed mould. The moulds are gently shaken from side to side, or vibrated to ensure the chocolates settles evenly. Then, the moulds are carefully turned so that the cholate covers each part of them. This creates a delicate chocolate shell. Once cooled, Godiva adds a second layer of chocolate for reinforcement.
High quality chocolate truffles are normally formed by adhering two chocolate shells together, instead of leaving them flat-bottomed.
Fillings are made in different ways. One very fine technique involves pressing the filling through a specialised dish with a hole to create a rope of filling. Once cooled, the rope is cut into small section of filling. Known as extrusion, this technique then allows the filling to be enrobed in chocolate.
Many chocolates, especially those made by fine chocolatiers, are also hand dipped. This art has been perfected by chocolate makers over the years. At Godiva, a certain chocolatier is responsible for creating over 60 kilos of fine chocolate truffles each day, using a dipping technique that involves just a two pronged fork and a flick of the wrist.
Once the truffles are formed they are then decorated with any number of different techniques. Godiva utilises a hand piping method performed by experienced artists with a very steady hand, however they can then be adorned with almost anything you can imagine.
Add this information to your gourmet repertoire – the next time you taste a chocolate truffle you may just see it in a different light!