Chocolate truffle

Abstract: Due to its nutritional properties, rice is highlighted as a staple food in populations worldwide, with increasing demands for pigmented types, such as black rice. The current study evaluates food produced with black rice and assesses its acceptability, nutritional composition, and protein digestibility. A 7-point hedonic scale and acceptability index were employed for sensorial analysis. Chemical analyses were performed to determine the food’s nutritional composition and protein digestibility. Chocolate truffle and sweet rice candies had respectively 97.14% and 80% acceptability rates, while muffin and risotto respectively reached 78.6% and 67.50% acceptability rates. The risotto had the best protein digestibility (83.93%), followed by sweet rice (74.36%), muffin (69.50%), and chocolate truffle (63.41%). In fact, consumers may easily accept receipes prepared from pigmented rice and its flour. Sweet rice and muffin were protein sources and digestibility results revealed that formulae with black ric...

Abstract: PURPOSE: A manufacturing method of chocolate shell rice cake is provided to taste various chocolate flavors and improve the whole preference by adding chewy texture. CONSTITUTION: A globular shape of the chocolate truffle shell has an accommodating groove. The accommodating groove of the truffle shell is filled with Ganache. The surface of the truffle shell is covered with glutinous rice cake by forming glutinous rice cake layer. A chocolate coating layer is formed by coating chocolate on the glutinous rice cake layer. Ganache is manufactured by mixing 100-200 parts by weight of whipped cream to 100 parts by weight of chocolate. 50-100 parts by weight of nut fruits are also mixed with the 100 parts by weight of chocolate in the Ganache. Nut fruits are mixed after selecting one or two kinds among walnut, pine nut, peanut, pumpkin seed, sunflower seed, and pistachio. The thickness of the glutinous rice cake layer is 4-6mm. The glutinous rice cake is made by mixing 1-2 parts by weight of cornstarch to 100 parts by weight of soaked glutinous rice.

Abstract: This study developed a soy-based chocolate truffle, similar to the traditional truffle, appropriate for lactose-intolerant people. Two sensory analyses were done; the first was a triangular test in which the sensory differences between the soy truffle and a traditional one were evaluated. The sensory analysis of the soy-based truffle was done using the nine-point Hedonic scale, in order to establish its ‘affective status’. The analyzed attributes were: color, chocolate aroma, bitter taste, sweetness, softness and overall acceptance. A total of 143 individuals participated in the analysis, with 43 in the triangular test and 100 in the acceptance test. The result of the triangular test was submitted to an analysis of the table of results, according to Meilgaard et al. (1987), with level of significance of 0.1% and the affective, and the acceptance test evaluated by percentage. Only 16 participants were not able to identify the different truffle in the triangular test. In the acceptance test, 89% of individuals gave a grade higher than six points in the softness attribute. Regarding bitter taste, 68% reported liking it slightly (six) to very much (nine). In the variable overall acceptance, 84% of individuals gave a grade higher than six points on the scale. Forty-two percent of tasters would certainly buy the soy truffle and 39% would probably buy it, showing an 81% level of consumer acceptance. It was concluded that the product obtained good acceptance.

Abstract: A food product made with simple ingredients, including fruit paste and cocoa butter-based particles, is disclosed. The food product is shelf stable and provides an eating experience resembling a chocolate truffle. Methods of making a food product are also described.