Secrets of the chocolate truffle, a sweetness that seduces hearts

Soft ganache coated with chocolate and cocoa powder. truffle is really simple. And yet, it has this je ne sais quoi that puts pleasure in the ball and mouth, instantly bending our taste buds and memory. All of our noses are buried in the humus of childhood memories. The first time we put our thumb and forefinger in the gears. And who has not committed his theft, hiding under the wall of a tree, risking being caught with his cocoa fingerprint and the black lips of his half-broken, half-guilty smile? Truffle, that’s it, a bomb that immediately induces happiness, indulging in a little miracle.

A true Christmas miracle born 129 years ago, due to the carelessness of a pastry chef from Chambéry who failed to order enough ingredients. So he made do with what he had (crème fraîche, vanilla and cocoa), made small balls of ganache, dipped them in melted chocolate and coated them in cocoa to make them more presentable. It shows that error and necessity breed ingenuity. Since then, this minimalist has become a make a call from the chocolate collection and won the holy grail of an international star. Chocmod, a truffle company born in northern France in 1948 and world champion for its Truffettes de France, sells 3.6 million a day. A major distribution company that has just joined forces with MOF Pascal Brunstein to create three quality truffles: plain, caramel center and praline center.

But if everything works for him, and today he hides the fantasy of cognac, rum, praline aromas, fruits, spices and other more or less attractive shades, then the best truffle for the chocolatier artist Patrick Roger. the original will remain. He made it one of his signatures, not limited to Christmas but kept on his counter all year round. “The chocolate truffle is very, very tasty, it’s fleshy. And in the end, we always go back to the basics. There’s no need to reinvent the wheel when you’re dealing with perfection,” he says. What defines? queen truffles? “A perfect balance between the delicacy, the crispness and silkiness of the crust, the freshness of its ganache.” Because it really is this. in the mural which characterizes this ball of impatience. Too much restraint leaves him with a stunted heart. Anyway, Patrick Rodger’s sentence. “If it’s really good, it’s impossible to stop yourself from eating it again and again…”