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"A fine chocolate truffle is a seduction of the
senses, a taste sensation, an invitation to sin. Each little morsel is made from
sumptuous chocolate and the finest nougat, and then decorated with all sorts of
details." Simon Brown, 1867
César de Choiseul, Comte de
Plessis-Praslin (1598–1675), Field marshal and Minister of the Sun King Louis
XIV., prompted his Chef, Clément Lassagne, to create confectionary out of
almonds, nuts and sugar and name it after him. This is believed to be how the
fine art of confectionary making began.
It was chocolatier Jean Neuhaus
who in 19th century- Brussels eventually invented the chocolate truffle as we
know it today. Based on the principles he developed, all chocolate truffles
today must contain a minimum of 25% chocolate.
Chocolate production
begins with the cocoa tree, on which the coveted cocoa bean grows. This tree
originated in South America but has since spread throughout the entire tropics.
While it can grow up to 15 metres high in the wild, when cultivated, its growth
is limited to 2-4 metres. The cocoa tree only begins to bear fruit at the age of
5 or 6 and its crop usually dwindles after 40 years.
First, the harvested
and hulled cocoa seeds undergo fermentation. When this process occurs at an
approximate temperature of 50 °C, the unique scent, bouquet and flavour of
chocolate emerges. After being roasted at around 150 °C, the cocoa mass is
ground smooth and refined in preparation for the 'secret' stage of chocolate
production: conching.
The chocolate is again warmed to about 50 °C and
matured for 24 hours before being grinded, kneaded and agitated in a
conche/refiner machine. The trick of this process is to regulate the temperature
in such a way that any unwanted elements evaporate, while ensuring that all
desirable aromas and flavours remain. The result is perfect chocolate, with a
smooth, creamy and delicate texture. That is the secret of all the
mouth-watering chocolates on offer at Simon
Brown.
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