I have a dilemma. I entered what I thought was a "Truffle" contest and the winners were what I consider "Bonbons". I remember some time ago on the old Discover Chocolate site Clay defined several types of Truffle. I think they were: French, American, Nouvelle American. I also posted this question: What is a "Traditional Truffle" on the Ecole Chocolat Graduate forum. There seems to be a wide and subjective definition. What is yours?
well put Clay :)
When I first started making truffles, I was doing the roll by hand method. Now when I have to make 1000 truffles per batch, I find the molds are a better commercial approach. They do look awfully close to bonbons. I even thought about changing the name to bonbons, but I still give them a little roll in some powder before packaging so Im sticking with it for now. I have actually seen some molds out there that give the textured, hand-rolled apperance.
That is what I use too. I scoop and weigh each ganache. I shoot for 5/8 oz for each and hit about 98% of the time. When they are enrobed each is 1 oz. Thanks for your input.
FYI for those playing trivia pursuit: 'truffle' derives from the Latin word tuber, meaning "swelling" or "lump."
There is nothing sweeter than the innocence and quick-smarts of a child: I was making some truffles from left over ganache, and my five year old son said: " Wow Daddy, those are some nice looking "lumps" of chocolate...."
That's the best one yet!