A chocolate truffle is a collection of chocolate sweets. This mouth watering confection us usually made with a round ganache of chocolate core covered with a powdered cocoa or chocolate. It is actually named after the truffle fungus because of their physical similarities.
A ganache is a French term which refers to the concoction of heavy cream and chocolate. It is usually produced from cream of heavy consistency which is boiled and then dispensing it on top of chopped up chocolate. This concoction is mixed until it finally is perfectly smooth. The ratio and proportion of the ganache will vary depending on the kind of chocolate the chocolatier wants. For truffles, the usual ratio is two parts of chocolates is to one part of cream.
February 9-10, 2006
The National Academies
2101 Constitution Avenue, NW, Washington, DC
Symposium Overview:
On February 9-10, 2006, leading world scientists convened at The National Academies in Washington, DC to explore the latest scientific advances in cocoa research. Building on the first-ever cocoa symposium held at The National Academies in 2004, the 2006 symposium brought together a multi-disciplinary international group of scientists from the public and private sectors to discuss groundbreaking cocoa research, from its potential to improve public health to its role in preserving the tropical ecosystems where cocoa is grown.