Then production process of chocolate truffle
Chocolate truffle is a well-known French dessert, it is made of chocolate and cream. It is a hand-made production process. The production process of chocolate truffle is generally divided into three steps: raw material preparation, chocolate mixture, and packaging and wrapping.
The raw material preparation includes the choice of ingredients such as chocolate, cream, etc., and related ingredient processing. Choose the right cocoa powder with cocoa products to make the chocolate paste, especially 70% cocoa content is recommended as the best. The cocoa powder is melted in a double boiler and stirred until it is dissolved. The cream is heated in the container until it is hot. The two mixtures should be slowly mixed together until a thick and creamy paste is formed.
In the chocolate mixture process, the previously prepared chocolate paste is then transferred to the mixing bowl, where any other added ingredients like nuts, dried fruits, etc., are added according to the recipe. The mixture is then stirred until everything is combined. Finally, the mixture is poured into a mould and cooled in the refrigerator until it is completely solidified.
The next step is to package and wrap the chocolate truffle. The solidified chocolate truffles are removed from the mould, packed into boxes and paper bags. Of course, chocolate can also be pre-coated with chocolate powder, nuts, etc., to add some creative style. The packed chocolate truffle is ready for sale.
In summary, the production process of chocolate truffle includes raw material preparation, chocolate mixture and packaging and wrapping, which requires meticulous care in each step. From the selection of food ingredients to the final packaging, each link must be strictly operated, so as to make sure the taste and shape of chocolate truffle is perfect.
