What is the difference between truffle chocolate and regular chocolate? The nutritional value of truffle chocolate

Friends who like to eat chocolate know that the fresher the chocolate is, the better it tastes and the purer the taste. Truffle chocolate may be one of the deepest misunderstandings of chocolate among the public. Truffle chocolate is really not chocolate with truffles added. It is just because when it first appeared, the inventor thought its shape was very similar to truffles. Let's learn more about it below.

Contents of this article

1. What is the difference between truffle chocolate and ordinary chocolate?

2. Nutritional value of truffle chocolate

3. How to store truffle chocolate

What is the difference between truffle chocolate and regular chocolate?

"Truffle chocolate is chocolate with truffles added" may be one of the most profound misunderstandings about chocolate. Truffle chocolate is really not chocolate with truffles added, it's just because when it first appeared, the inventor thought its shape was very similar to truffles.

Truffle chocolate was created by Frenchman Louis Dufour in 1895. It is divided into inner and outer layers. The outer layer is chocolate wrapped in cocoa powder, and the inner layer is chocolate dissolved in fresh cream and rolled into balls and coated with chocolate powder, fruits or nuts, etc. Therefore, the deliciousness of truffles lies in their rich and layered taste.

In summary, the biggest difference between truffle chocolate and ordinary chocolate is that it is made of whipped cream, so the texture is softer and smoother. Of course, because of this, truffle chocolate is also easier to melt than ordinary chocolate.

Good truffle chocolates must be handmade, otherwise it is difficult to control whether the chocolate shell and filling will affect each other's taste. Every step must be meticulous to make good truffle chocolates.

Nutritional value of chocolate truffles

Nutritional information per 100g of Defeisi:

Carbohydrates 31.7g: They are important substances that constitute body tissues and are involved in the composition of cells and various activities; in addition, they also have the functions of saving protein, resisting ketosis, detoxifying and enhancing intestinal function.

Protein 4.2g: It is the material basis of life. Protein deficiency in adults will cause muscle wasting, decreased immunity, anemia, and in severe cases, edema. Protein deficiency in minors will cause growth stagnation, anemia, poor intellectual development, and poor vision.

5g dietary fiber: mainly comes from the cell walls of plants and plays an important role in maintaining the health of the digestive system. At the same time, adequate fiber intake can also prevent cardiovascular disease, cancer, diabetes and other diseases.

Sodium 0.06g: It is one of the main components of human muscle tissue and nerve tissue. It participates in water metabolism, ensures the balance of water in the body, regulates the body's water content and osmotic pressure, maintains the balance of acid and alkali in the body, maintains normal blood pressure, and enhances neuromuscular excitability.

How to store chocolate truffles

If you are going to shop for a few hours after buying it on a hot day, you should go back to the chocolate counter to get it before leaving, and then go home immediately, make a cup of tea, and slowly enjoy it while listening to music. For the leftovers, seal them in a sealed bag and put them in the freezer. When you eat them again, don't take them out and eat them immediately, but wait until they are close to room temperature before tasting them.

Chocolate is best stored in an environment with a temperature of 12-18°C and a humidity of less than 65% to keep its delicious taste. For example, a wine storage cabinet is an excellent place to store chocolate. The shelf life of mass-produced chocolate is usually about one year, while that of handmade chocolate is only 1-3 weeks.

Of course, it is best not to store it in the refrigerator for more than a week. Frozen chocolate, especially dark chocolate, will have a layer of white frost on the surface, like fluff, which does not look good, but the essence and taste of chocolate have not changed, it is just that the cocoa butter in it sublimates to the surface when heated and re-crystallizes on the surface when cooled, so please do not throw it away thinking that the chocolate is bad. Of course, the fresher the chocolate is, the better it tastes and the purer the taste.