586060 Wed Jan 07 18:53:59 -0800 2009 14 27 General Chowhounding Topics 0 4306061 I find the issue of the chocolate truffle in general to be a weird thing, at least the Swiss version, which is the melting of chocolate and folding in of heavily whipped cream. In a recipe book I'm currently reading that is the definition they've used. Its then left to cool, is that really a chocolate truffle as everyone thinks of it? Or are there multiple versions of a chocolate truffle cake? Wed Jan 07 18:53:59 -0800 2009 205845 foodsmith 1 4306084 I've read more versions of Chocolate Truffle Cake than I can count. Some make little truffles to lay on top of the cake, some use a "chocolate truffle" style of frosting that is spread between the layers, some blend chocolate and whipped cream or other whipped ingredients into the batter or spread it inside, outside or where ever the recipe author decides to apply it. I don't believe there is a clear definition of a chocolate truffle cake but someone with experience greater than mine may have a differing view on the subject. Wed Jan 07 19:03:49 -0800 2009 4306061 203621 todao 1 4306094 Aren't chocolate truffles little balls of ganache rolled in cocoa, so they look like they are covered in dirt? And ganache is dark chocolate melting in hot cream? http://en.wikipedia.org/wiki/Chocolate_truffle More generally they are any confectionery of about the same size and appearance. So a truffle cake could be anything that related to the candies, whether it is decorated with them, or frosted with ganache and/or cocoa. Wed Jan 07 19:09:23 -0800 2009 4306061 12139 paulj 2 4306115 I agree with your definition paulj and you've explained it nicely. I'm just stuck on the belief that a ganache that is spread all over a layer of cake does not a truffle make. To my mind, the truffle is made using a ganache, it is not the ganache itself. Wed Jan 07 19:19:50 -0800 2009 4306094 203621 todao 3 4306454 I think my impression is close to yours. Chocolate truffle cakes I've had are layer cakes, usually with at least four to six thin layers of a chocolate genoise (probably sometimes using sponge, instead), with ganache used to fill between the layers. Sometimes the entire pastry has been topped with ganache, and other times the whole cake has been covered with either a chocolate glaze or chocolate fondant. Then there is such a dessert known as a "flourless chocolate truffle cake", which isn't really a cake at all--no flour of any type, and at least in some of the examples I've seen depends upon mixing what is essentially ganache with a high number of eggs. And, to me, what OP described in the original post sounds like a simple ganache, or ganache tart if used to fill a shell. Wed Jan 07 22:22:41 -0800 2009 4306115 244717 Steady Habits 2 4790384 OK, I'd like to hear your thoughts ... maybe you guys can help? I have to prepare/present multiple desserts to exec/sous chefs. I have a strong background, and I'm fairly confident in my approach ... but not 100% ... slightly perplexed about one of desserts instructed ... "Truffle Chocolate Cake (w/coffee puree)"***When instructed, there was also mention of ***"we have truffles here...we also have truffle oil here for you to use...whichever"***...I have always understood terms/background of truffles. My initial thought was actually that of the real fungi/earthy truffle, which is grown undergroung/mostly from tuber/in Europe. I believe chocolate truffles/candy got their name later, only because they somewhat resemble these fungi-truffle-thinga-ma-jigs ... so I have truffle oil myself at home...I dipped Eguittard pure chocolate wafers in to taste...interesting... I believe dark truffle/oil may be less earthy... regardless... my instinct is this... if I present a cake with the choc-truffle-candy effect, these guys will roll their eyes... right? So what do you think? Sat Jun 20 11:57:53 -0700 2009 4306094 1086746 COOKgoneWILD 3 4790501 Depends. Does the rest of the menu feature unusual twists or combinations? Do they have a truffle tasting menu, or seem likely to in season? Are you doing a tasting as part of an interview for a job? Sat Jun 20 12:56:18 -0700 2009 4790384 13150 babette feasts 4 4790550 The cuisine is along the lines of sophisticated steak house with italian sides and seafood/raw bar ... some interesting flavor combos but nothing highly uncommon or crazy. Desserts are more modern/minimalistic. And yes, a potential job; hence, why I am probably overthinking it! ha ha Sat Jun 20 13:18:21 -0700 2009 4790501 1086746 COOKgoneWILD 4 4790557 No, no truffle tasting menu. Few other places in the area feature various truffle items ... this place doesn't have much related to it at all. I'll look again. Yet, I am thinking they just wanted to shake it up a bit or give me a good test... it's working! Hmmm maybe I'll make 2 of that kind... kidding Sat Jun 20 13:21:24 -0700 2009 4790501 1086746 COOKgoneWILD 4 4790572 also (see previous answers already posted) ... if there were no mention of "...we have truffles here or truffle oil here for you to use..." I would have assumed the sweet side of it... chocolate-truffle base/ganache orientation with perhaps a type of sweet liquor worked into the cake, etc... I am also researching further truffle / sweet recipes / cakes, etc.... hmmmm Sat Jun 20 13:30:30 -0700 2009 4790501 1086746 COOKgoneWILD 1 4306578 There are different ways to make ganache, but I would say a truffle is defined as a ball of ganache rolled in cocoa to simulate the more pungent tuber. Chocolates formed in molds would be called bonbons or pralines (esp in Europe). As for truffle cake, flourless tortes com to mind (especially Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte), but I think the term is not well defined and generally used by bakers and pastry chefs to convey a higher level of richness or decadence in their dessert. i.e. not just your Grandma's plain old chocolate cake, but rich and rare and heady truffle cake. Thu Jan 08 02:32:22 -0800 2009 4306061 13150 babette feasts 1 4306696 I regularly make "La Bete Noir" from Epicurious, and people sometimes think it's a cheesecake, which it's not. When explaining what it is, I describe it as tasting like a "slice of truffle"..........however it does have eggs, and there's no cream in the base....it's topped with ganache and very rich. My understanding of the difference between a truffle and ganache is the quanitity of cream that goes in there....more cream in the ganache isn't there? Just on a side note, I think a lot of people don't really know what truffles really are..the ones sent out by the chocolate companies coated in chocolate etc, and very sweet.....don't seem like truffles to me (not that they're not good). I always though a chocolate truffle was a dark chocolate ganache (but with less cream), rolled in cocoa to look like the ones dug from the ground. That being said , a few times i've made them, i've dipped them as well as made varieties like thai spiced ones. A bit of change is not always a bad thing. Thu Jan 08 05:32:07 -0800 2009 4306061 153184 im_nomad 2 4309776 The Food Lovers' Companion defines ganache as "a rich icing/filling made of semisweet chocolate and whipping cream, heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache souffle is made from the same base....when cooled to room temperature the mixture is whipped to twice its original volume" In practice, bakers and pastry chefs refer to your basic truffle or bonbon filling as ganache, and a thinner mixture for coating a cake might be called a pouring ganache. I would call ganache souffle whipped ganache, but that is just because I am American and did not go to any fancy pastry school. There is also butter ganache, which is a mixture of tempered chocolate, soft butter, and maybe some jam and alcohol for flavor. Butter ganache has a longer shelf life than cream ganache due to its lower water content. Cream ganaches also sometimes have butter added. Then there is water ganache, which I have yet to experiment with, but apparently you don't need cream at all, and some recipes also include eggs. I would disagree with the definition that ganache has to be dark chocolate. Thu Jan 08 21:06:15 -0800 2009 4306696 13150 babette feasts 1 4307289 I think I figured it out thanks to your responses. The cake I described actually was a ganache placed on a 1/4" disc base of Genoese sponge cake encompassed by a pastry ring and left to solidify/set in the fridge. It's then dusted uniformly with cocoa powder. Hence the cocoa powder + ganache make it a truffle, and the Genoese base at the bottom, albeit thin, allows it to be seen as a cake. Seems like a fair use of the terms, no? Thu Jan 08 08:53:10 -0800 2009 4306061 205845 foodsmith 2 4309017 Fair or not, it certainly sounds good! Thu Jan 08 15:56:57 -0800 2009 4307289 244717 Steady Habits