Those small, spherical treasures of chocolate goodness – what exactly are they called? The answer, surprisingly, isn’t always straightforward. While some names are brand-specific, others describe broader categories. Let’s delve into the fascinating world of these delightful treats and uncover the terminology that defines them.
Chocolate Truffles: The Luxurious Standard
When many people think of small, round chocolate creations, the first thing that comes to mind is the chocolate truffle. And with good reason! Truffles are a classic and luxurious option.
The Essence of a Truffle
A true chocolate truffle typically consists of a ganache center, which is a mixture of chocolate and cream. This ganache is then often coated in cocoa powder, tempered chocolate, or chopped nuts. The shape, intentionally irregular, is meant to resemble the earthy fungus they are named after. The texture is rich, smooth, and melt-in-your-mouth.
Variations and Evolutions
While the classic French truffle remains a benchmark, countless variations exist today. Some truffles incorporate flavorings like vanilla, coffee, liqueurs, or spices directly into the ganache. Others feature fillings like caramel, fruit purees, or even savory components like sea salt or chili. The outer coating can range from simple cocoa powder to elaborate decorations with edible glitter or intricate chocolate designs. The key takeaway is that the core is a ganache, giving it that distinct creamy interior.
Chocolate Bonbons: The Artistic Edibles
Another term often used to describe small chocolate spheres is chocolate bonbon. While sometimes used interchangeably with “truffle,” there are subtle but important distinctions.
The Definition of a Bonbon
A bonbon, broadly speaking, is a small confectionery. In the realm of chocolate, a bonbon typically consists of a chocolate shell with a filling. The filling can be anything from ganache (like in a truffle) to caramel, fruit jelly, nut butter, or even liquid fillings. The defining characteristic is the hard, usually tempered chocolate shell.
The Art of the Bonbon
Bonbons are often visually striking. Chocolatiers use techniques like airbrushing, molding, and hand-painting to create intricate designs on the chocolate shells. They are crafted to be visually appealing as well as delicious. Think of geometric shapes, vibrant colors, and artistic swirls. This meticulous attention to aesthetics sets them apart from the more rustic appearance of a traditional truffle.
Chocolate Covered Spheres: A General Descriptor
Sometimes, the simplest description is the most accurate. “Chocolate covered spheres” is a broad term that encompasses a wide range of treats.
Beyond Truffles and Bonbons
This category can include anything that is essentially a ball of something coated in chocolate. Think of chocolate-covered nuts, chocolate-covered pretzels shaped into balls, or even chocolate-covered ice cream spheres. It is a very general way of describing small chocolate items.
The Variety Within
The key here is the diverse range of fillings. Unlike truffles (ganache) or bonbons (usually a shell with some filling), chocolate covered spheres can contain virtually anything. This makes it a useful term for describing items that don’t neatly fit into the truffle or bonbon category.
Brand-Specific Names: The Marketing Magic
Many companies have created their own unique names for their small chocolate offerings. These names are often trademarked and become synonymous with the specific product.
Lindt Lindor Truffles
Lindt Lindor truffles are a prime example. While technically a truffle, the “Lindor” name is specific to Lindt’s brand. These truffles are known for their smooth, melting centers and come in a variety of flavors. The distinctive red wrapper is instantly recognizable.
Ferrero Rocher
Ferrero Rocher is another well-known example. These consist of a whole roasted hazelnut encased in a thin wafer shell, filled with hazelnut cream, and covered in milk chocolate and chopped hazelnuts. They are technically a praline, not a truffle or bonbon, but their spherical shape often leads them to be grouped with other small chocolate treats.
Maltesers
Maltesers, with their airy malted milk center coated in milk chocolate, are another popular example. Again, while spherical and chocolate-covered, they have a very different composition than a truffle or bonbon.
Decoding the Labels: Understanding Ingredients and Processes
Beyond the names, understanding the ingredients and processes involved in creating these treats can further clarify what you’re actually eating.
The Importance of Cocoa Percentage
The cocoa percentage in the chocolate used significantly impacts the flavor. Higher cocoa percentages result in a more intense, bitter chocolate flavor, while lower percentages yield a sweeter, milkier taste. When choosing your treat, consider what flavor profile you prefer.
The Art of Tempering
Tempering is the process of heating and cooling chocolate to stabilize the cocoa butter crystals. Properly tempered chocolate has a smooth, glossy appearance, a crisp snap when broken, and a pleasant mouthfeel. Poorly tempered chocolate can be dull, streaky, and have a grainy texture.
The Role of Fillings
The filling, whether it’s a simple ganache or a complex caramel, plays a crucial role in the overall experience. Consider flavor pairings and texture contrasts when selecting your chocolate sphere.
Beyond the Western World: Global Chocolate Delights
While truffles and bonbons are often associated with European confectionery traditions, many other cultures have their own unique versions of small, chocolate-based treats.
Brigadeiro (Brazil)
Brigadeiro, a popular Brazilian sweet, is made from condensed milk, cocoa powder, butter, and chocolate sprinkles. It’s often rolled into small balls and enjoyed at parties and celebrations.
Raffaello (Italy/Germany)
Though not strictly chocolate, Raffaello consists of a whole almond surrounded by coconut cream and covered in shredded coconut. These are similar to Ferrero Rocher in that they are sphere-shaped and wrapped in decorative foil. They offer a lighter, coconut-infused alternative to richer chocolate options.
The Sensory Experience: More Than Just a Name
Ultimately, the name is only one aspect of the experience. The taste, texture, aroma, and presentation all contribute to the enjoyment of these small chocolate treats.
The Importance of Freshness
Like any food product, freshness is key. Freshly made truffles and bonbons will have a more vibrant flavor and a smoother texture. Look for reputable chocolatiers who use high-quality ingredients and prioritize freshness.
The Art of Presentation
Beautifully presented chocolate spheres can elevate the experience. Whether they’re arranged in an elegant box or displayed on a decorative platter, the visual appeal adds to the overall enjoyment.
The Joy of Sharing
These small chocolate treats are perfect for sharing. Whether it’s a box of truffles for a special occasion or a bag of Maltesers for a movie night, sharing these sweets can create lasting memories.
In conclusion, the “little balls of chocolate” encompass a diverse range of treats, from luxurious truffles and artistic bonbons to simple chocolate-covered spheres and brand-specific creations. By understanding the ingredients, processes, and cultural influences behind these delights, you can better appreciate the artistry and craftsmanship that goes into creating them. So, the next time you encounter these irresistible treats, you’ll be equipped to identify them and savor every delicious bite. They are an indulgence meant to be enjoyed.
What are the most common names for those small, round chocolates?
The most common names for these delightful treats are chocolate truffles and bonbons. While both terms are frequently used interchangeably, they technically refer to slightly different confections. Chocolate truffles, named after the prized fungus due to their similar appearance, are generally characterized by a softer, ganache-based center often dusted with cocoa powder or nuts.
Bonbons, on the other hand, is a broader term encompassing any small, bite-sized chocolate. They typically feature a hard chocolate shell encasing a variety of fillings, such as caramel, fruit, nuts, or even different flavored ganaches. The distinction lies primarily in the texture and internal composition.
What is the origin of the chocolate truffle?
The chocolate truffle has its roots in France, dating back to the late 19th century. Legend has it that Louis Dufour, a pastry chef in Chambéry, accidentally created the first truffle while attempting to make a different pastry. He mistakenly poured hot cream over chocolate, leading to a soft, rich mixture that he shaped into balls and coated with cocoa powder to resemble the fungus truffle.
This accidental creation quickly gained popularity, and the recipe evolved and spread throughout Europe and beyond. Different variations emerged, incorporating various flavorings and coatings. However, the core concept of a rich, ganache-based center remained the defining characteristic of the chocolate truffle.
How do chocolate truffles and bonbons differ in their preparation?
The preparation methods for chocolate truffles and bonbons differ significantly due to their distinct structures. Truffles primarily involve making a ganache by melting chocolate and cream together, sometimes adding butter or flavorings for extra richness. The ganache is then cooled, shaped into balls, and coated with cocoa powder, nuts, or other toppings.
Bonbons, in contrast, require a more intricate process. First, a tempered chocolate shell is created using molds. This shell is then filled with a desired filling, such as caramel, praline, or a flavored ganache. Finally, the bonbon is sealed with another layer of tempered chocolate, ensuring a smooth and glossy finish.
What are some popular flavor variations for these small chocolates?
The possibilities for flavor variations in both truffles and bonbons are virtually limitless. For truffles, popular options include classic dark chocolate, milk chocolate, white chocolate, and flavors infused with liqueurs like rum or brandy. Adding nuts, dried fruits, or spices such as cinnamon or chili powder also creates exciting flavor profiles.
Bonbons offer even greater versatility, allowing for a wide range of fillings beyond just chocolate. Caramel, fruit purees, nut pastes, and coffee are common choices. Some bonbons also incorporate more unconventional flavors like sea salt, herbs, or even savory ingredients to create unique and memorable experiences.
Why is tempering chocolate important for making bonbons?
Tempering chocolate is crucial for achieving the desired appearance and texture in bonbons. Tempering is the process of heating and cooling chocolate in a specific manner to stabilize the cocoa butter crystals within it. This process creates a smooth, glossy finish and a satisfying snap when the chocolate is broken.
Without proper tempering, the cocoa butter crystals can form inconsistently, resulting in a dull, streaky appearance, a soft, crumbly texture, and a tendency for the chocolate to bloom (develop a white, powdery coating). Therefore, tempering is essential for creating visually appealing and structurally sound bonbons.
Can you make chocolate truffles and bonbons at home?
Yes, both chocolate truffles and bonbons can be made at home, although bonbons require more skill and specialized equipment. Truffles are relatively simple to prepare, requiring only a few basic ingredients and minimal equipment. They are a great option for beginner chocolatiers.
Bonbons, however, demand more precision and technique. Tempering chocolate correctly can be challenging, and creating intricate shells and fillings requires patience and practice. While specialized molds and dipping tools can be helpful, they are not strictly necessary, but they do make the process easier.
What is the best way to store chocolate truffles and bonbons to maintain their quality?
Proper storage is essential for preserving the quality of chocolate truffles and bonbons. Ideally, they should be stored in a cool, dry place away from direct sunlight and strong odors. The optimal temperature range is between 60°F and 70°F (15°C and 21°C).
Avoid storing them in the refrigerator unless absolutely necessary, as the cold temperature can cause the chocolate to bloom and absorb moisture, altering the texture and flavor. If refrigeration is required, wrap the chocolates tightly in airtight containers to minimize moisture exposure. Consume them soon after removing them from the refrigerator to prevent condensation from forming on the surface.