The document provides information about an upcoming seminar on making truffles. It will cover topics like the history and health benefits of chocolate, different types of chocolate, basic ganache and truffle recipes, and techniques for shaping and storing truffles. Attendees will learn how to make classic cocoa powder-dusted truffles as well as variations rolled in toasted coconut or dipped in milk chocolate.

1. TRUFFLE
MAKING
SEMINAR
15 July 2012 by Timothy Crum

2. Cocoa Beans & Chocolate
 52% of the world says chocolate is their
favorite flavor. (Euromonitor, 2006)
 Chocolate standards are set by the FDA in the
U.S.
 To be real chocolate and not chocolate
flavoring, the product must contain both cocoa
butter and chocolate liquor
 Both of these products are found in cocoa beans
 ByUS standards, “chocolate” cannot contain any
other fat besides cocoa butter.

3. Cocoa vs. Cacao
 Cocoa and Cacao are not interchangeable but
have the same origin.
 Cacao refers to the bean, the source of chocolate
liquor, cocoa butter, and cocoa powder.
 Cocoa is the remainder after the cacao beans
have had their cocoa butter removed.

4. Types of Chocolate
 Extra bittersweet, bittersweet, and semi-sweet
are all types of dark chocolate
 The difference is the amount of sugar, not fat.
 Extra bittersweet has the least amount of sugar.
 Bittersweet & semi-sweet contain at least 35%
chocolate liquor as well as cocoa butter, and is
typically labeled as 50% cacao.
 Dark chocolate contains at least 15%
chocolate liquor as well as cocoa butter, and it
typically labeled as 60% cacao.

5. Types of Chocolate, continued
 Milk chocolate is a combination of 10%
chocolate liquor, cocoa butter, sugar, and 12%
milk or cream. It is labeled as 35% cacao.
 White chocolate isn’t “chocolate.” It does not
contain chocolate liquor, though it does
contain cocoa butter, sugar, cream, and
vanilla.

6. Cocoa Powder
 Natural cocoa has a natural red-brown color
and a bitter, fruity, chocolate flavor.
 Dutch processed cocoa has been treated with
alkali (in chemistry, a base) which reduces the
acidity of the cocoa. This turns the cocoa dark
brown and gives it a mellow, mild flavor.
However, this process removes phenols and
antioxidants.

7. Ancient Chocolatiers
 Ancient civilizations as far back as 1400 BCE
began using cocoa.
 Anthropologists
believe humans first observed
monkeys eating the sweet pulp of the cacao pod.
 An ancient tribe called the Olmecs from the
lowlands of central Mexico (1200-1300 BCE)
were the first known group to bake cacao pods
to sweeten them.
 The Mayans cultivated and processed cacao
next, and it spread to other civilizations from
there.

8. Chocolate in Western
Civilization
 During the Anglican Reformation, strictly
conservative Protestants fled England for the
Netherlands in 1690. Ironically, they took up
residence next to a noisy chocolate factory
and bakery.
 They dubbed the products “Devil’s Food”
 These same pilgrims banned chocolate in
Plymouth colony once in America.
 Years later, chocolate cakes in the Netherlands
were dubbed “Devil’s Food” referring to these
pilgrims.

9. A Few (Historical) Health
Benefits
 Joseph Bouchat, a French physician of the
1600’s declared cacao a treatment for kidney
disease, liver illness, faintness, and overall
health. He called it a “a treatment that is a gift
from God.”
 Other countries in Western Europe also
believed in cacao’s medicinal effects in the
treatment of colds, diarrhea, exhaustion, gout,
infertility, lack of sexual appetite and erectile
dysfunction.

10. Current Known Health Benefits
 Flavonoids: same substance found in dark
vegetables. Acts as antioxidant and prevents
cancers.
8 times as much antioxidants as fresh
strawberries.
 Known to lower blood pressure by producing nitric
oxide.
 Reduces LDL (bad) cholesterol.
 Stimulates endorphin (a “feel good” chemical)
production.

11. …More Health Benefits
 Contains serotonin, a known anti-depressant
 Contains theobromine and caffeine, stimulants
 Only 1/3 of the fat in dark chocolate is bad for
you!
 PalmiticAcid is the “bad” fat that effects
cholesterol.
 The other 2/3 of the fat is…
 Oleic acid – the same fat as in olive oil
 Stearic acid – a neutral plant fat
 These fatty acids are important for many body systems
and especially vitamin absorption.

12. Chocolate as a Commodity
 Dark chocolate sales have gone up 60% in the
last decade.
 The most cited reasons are health
benefits, availability of premium chocolate, and
availability of organic and free trade chocolates.
 Euromonitor reports chocolate sales worldwide
are $74 billion, $17.6 billion in the US alone
 The average American eats 13 lbs/year
 The Irish eat the most, around 23 lbs and the
Swiss come in 2nd

13. Chocolate as a Commodity
 Asian countries are increasingly finding it
rewarding to blend traditional Asiatic flavors
with chocolate
 Shienzen Le Conté has combined milk chocolate
and rice in a bar.
 Nestlé Japan now manufactures green tea Kit Kat
bars.
 Trade magazines report that in China and
Indonesia, chocolate is the fastest growing
“impulse purchase.”

14. Chocolate and the Environment
 Cacao cultivation plays an important role in
maintaining rainforests and their inhabitants
local economies.
 Through agroforestry, local farmers are able to
produce valuable foods while maintaining habitats
for wildlife and rainforests.
 Cacao trees are picky. They thrive in constant
warmth – within 15 degrees of the Equator –
and plenty of rainfall: at least 80 inches a year!
They also need the shade of the taller
rainforest trees.

15. Map of Cacao Producing
Nations

16. Isn’t a Truffle a Mushroom?
 Chocolate truffles gain their name because
when dusted in cocoa they resemble the rich,
luxurious mushroom found in the wild,
especially France andn northern Italy.
 Realtruffles (tuber magnatum) grow underground
and are sniffed out by specially trained pigs.
 Truffles are a prized gourmet food around the
world now and are known for their distinct
aroma and rarity.
 Beware: “You normally get what you pay for.”

17. Black French Truffle

18. Truffles-Making, finally!
 Truffles contain two primary, imperative
ingredients:
 Chocolate
 Heavy Cream
 It is also very common to find butter in truffle
recipes for richness and firmness.
 Flavorings are also possible.
 Vanilla extract, almond oil, hazelnut oil, etc.

19. Equipment
 Large glass bowl
 Pot in which the bowl will sit nicely
 Rubber spatula
 Teaspoon or small dough scoop
 Parchment paper
 Baking sheet

20. Basic Ganache Recipe
from Tartine Bakery, San Francisco
 1 pound (455g) finely chopped bittersweet
chocolate
 2/3 cup (150ml) heavy cream
 1 Tbsp (15ml) light corn syrup
 5 Tbsp (70g) unsalted butter

21. Preparing the Chocolate
 http://youtu.be/nLYVuzQUVPA

22. Adding the Heavy cream
 http://youtu.be/BGvbwKFpY7U

23. Incorporating the Ganache
 http://youtu.be/HlfeDvUrxew

24. Shaping the Truffles
 http://youtu.be/B3c5vSo6-VE

25. Classic – Dusted in Cocoa
Powder

26. Rolled in Toasted Coconut &
Wrapped

27. Caramel Ganache
Dipped in Pure Milk Chocolate with Fleur de Sel

28. Storage of Chocolate and
Truffles
 Cool, dry place.
 65 degrees is best with 50% humidity
 Airtight container
 Chocolate will absorb other flavors.
 Freeze chocolate up to 6 months
 Trufflesup to 1 month
 Thaw in airtight container in fridge then in airtight
container at room temperature.
 This prevents cloudiness.

29. Thank you!
Any questions?