Talk:Chocolate truffle

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Untitled

Can you please tell me what is the difference between this two sites http://www.cookingforengineers.com/recipe.php?id=195&title=Chocolate+Truffles and http://www.thebigtruffle.com/chocolate%20truffles.html . Both have recipes about chocolate truffles and both have ads. First is suitable in your opinion, the second isn`t. Can you please tell me why. I think my page is useful for visitors of wikipedia.

That page isn't suitable either, I just didn't take a look at it. Any site with advertisements on it is most likely not suitable for a link from Wikipedia, unless the site is considered an authority on the subject matter. Sinned 17:40, 7 January 2007 (UTC)

naming

Huh? These are NOT truffles but bon bons and confections. Have any confectioners reviewed this? "Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liqueur." — Preceding unsigned comment added by 99.38.249.39 (talk) 15:29, 2 October 2011 (UTC)[reply]

Why are they called after the fungus? Chris (talk) 22:15, 28 November 2007 (UTC)[reply]

Because they look like them. The cocoa powder coated ones, anyway. — Nahum Reduta [talk|contribs] 08:53, 5 February 2008 (UTC)[reply]

Buttercream truffles

Would this be the same buttercream used as frosting? — Nahum Reduta [talk|contribs] 08:53, 5 February 2008 (UTC)[reply]

It would also be nice to have a history of this type of candy and what its origins are. —Preceding unsigned comment added by 68.94.188.52 (talk) 18:52, 12 February 2008 (UTC)[reply]

Invention

Article seems to have two different persons cited as the inventory/creator of truffles. So, is it John Labarge or M. Dufour? Sicilianmandolin (talk) 09:30, 17 January 2010 (UTC)[reply]

Changing Liquor to Liqueur

At the end of the first paragraph, it was stated that "liquor" is a popular filling for truffles. I am not an expert on confectionary (or alcohol), but I believe this should be "liqueur", judging by what I've seen of truffle recipes elsewhere. Here are a couple of examples:

The distinction is significant, although I believe it is a common mistake. Feel free to change it back if there is any disagreement. - Elusive Pete (talk) 15:22, 2 August 2010 (UTC)[reply]

Misleading Photo

The titular photo on the right concerns me because it doesn't truly represent what truffles are known for which is their center. What is shown could easily be bon-bons or some other chocolate treat. Readers trying to understand what truffles are won't get the precise visual understanding with that image. I suggest a picture that shows the inside of a chocolate truffle like the one below.

Example.

This is about the inventor or creator of the truffe in chocolate. In the french version, the creator is Dufour and in english the inventor is N.Petruccelli , and in the italian version the name is more precisely : Nadia Maria Petruccelli,

does this means that the french version is wrong ? — Preceding unsigned comment added by Plouffe (talk • contribs) 15:26, 9 December 2013 (UTC)[reply]

Weasel Words

"The "Vegan truffle" can have any shape or flavor, but is adapted to modern-day diet by replacing dairy with nut milks and butters" — Preceding unsigned comment added by 50.106.241.68 (talk) 07:31, 13 January 2015 (UTC)[reply]

Assessment comment

The comment(s) below were originally left at Talk:Chocolate truffle/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Comment(s)

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Alice Medrich's cookbook Cocolat claims that she invented the large (american) truffle when she started making chocolate desserts. Her NYTimes profile (http://query.nytimes.com/gst/fullpage.html?res=940DE3DF1639F936A1575AC0A96E948260) claims that she did this in 1973. Josef Schmidt is a wonderful chocolate maker, but I'm pretty sure that I was eating Cocolate truffles in the early 1980s.

I think that makes Alice Medrich, the founder of the SF chocolate shop Cocolat, the inventer of the American truffles.

-- Malcolm

From her book:

American Chocolate Truffles When I first began making chocolate-dipped truffles (in addition to the simple cocoa-dusted variety), I lost control of the size while trying to perfect the dipping method. The result was an alarmingly large, luscious. soft-centered, chocolate-dipped chocolate truffle. By the time I realized that the truffles were much too large. my customers were totally hooked. Since then. large chocolate truffles have become the American standard. This is a version that can easily be

made at home.

Last edited at 02:44, 28 January 2009 (UTC). Substituted at 11:35, 29 April 2016 (UTC)