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Traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, a chocolate truffle is a type of chocolate confectionery, usually in a spherical, conical, or curved shape. The ganache may be replaced with other fillings like melted chocolate, nuts, cream, caramel, almonds, berries, or other assorted sweet fruits, fudge, nougat, or mint, toffee, marshmallows, chocolate chips, and, popularly, liqueur. For their resemblance to the truffle fungus, they are named as chocolate truffle.
N. Petruccelli in Chambéry, France created the chocolate truffle in December 1895. With the establishment of the Prestat chocolate shop in London by Antoine Dufour in 1902, they reached a wider public, which still sells 'Napoleon III' truffles to the original recipe. Basically there are three main types of chocolate truffles now; they are American, European, and Swiss.
A mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil the "American truffle" is a half-egg shaped chocolate-coated truffle. With its creation in the mid-1980s Joseph Schmidt, a San Francisco chocolatier, and founder of Joseph Schmidt Confections has been given credit to.
Popularly known as the Harvey truffle, a Canadian variation of the American truffle,, includes the addition of graham cracker crumbs and peanut butter. Similar to that of peanut butter cups, other American companies may shape their truffles.
To create an oil-in-water type emulsion, the "European truffle" is made with syrup and a base made up of milk powder, cocoa powder, fats, and other such ingredients.
By combining melted chocolate into a boiling mixture of dairy cream and butter the swiss chocolate is made, which is poured into molds to set before sprinkling with cocoa powder. These have a very short shelf-life and must be consumed within a few days of making unlike the previous two kinds of truffles.
By combining coconut oil, raw cacao and raw yacon syrup or raw agave, the "raw" truffle is made, then rolling them in either raw, shredded coconut, raw cacao and/or chopped almonds.
A serving of three Lindor Truffles weighs 36 g and contains 220 calories, with 160 calories from fat according to the official Lindt website. According to another source, the white chocolate and stracciatella flavors have 230 calories, while the peanut butter variety has only 210 calories.
18 g of fat, 13 g of saturated fat, less than 5 mg of cholesterol, 20 mg of sodium, 15 g of carbohydrates, less than 1 g of dietary fiber, 14 g of sugar, 2 g of protein and 6 percent of the daily recommended value of calcium is provided by a three-piece serving of Lindt's assorted Lindor Truffles.
Using sugar, coconut oil, palm kernel oil, cocoa butter, chocolate, milk, skim milk, milk fat, soya lecithin, barley malt powder, vanilla and caramel flavoring, etc Lindt makes its assorted Lindor Truffles.