Chocolate made its appearance in France in 1615. For many decades, it was consumed almost exclusively as a drink.
It was in the 19th century, thanks to industrialization that it really became popular.
In December 1895, Louis Dufour, a confectioner based in Chambéry, was in the process of making Christmas delicacies.
It runs out of raw material and refuses to dishonor itself by going to buy it from its competitors.
He then came up with the idea of mixing crème fraîche, vanilla and cocoa.
The whole thing is formed into small balls which are dipped in melted chocolate and coated with cocoa powder.
The truffle was born.
Recipe:
- 180 gr of couverture chocolate
- 100 gr of whole liquid fresh cream
- 1 teaspoon of honey
- Cocoa powder
1.
Heat the cream to 70 °
2.
Finely chop the chocolate at room temperature
3.
Mix everything with honey
4.
Spread the ganache on baking paper and let cool in a cool place for 3 hours
5.
Form the truffles, cool them in the fridge and roll them in the cocoa.