Chocolate truffles

Chocolate truffles, a class of chocolate, are famous for their shapes imitating the famous French food “trench”. From France, there is a long history of production and consumption in Europe. And there's a beautiful story about a Spanish princess married to a French royal family who didn't think about eating because of her first divorce. The French royal chef, in an attempt to solve the princess's home-grown situation, integrated Spanish cocoa into the production of French desserts and, more unexpectedly, followed the shape of the precious food “treasure” preferred by the French royal aristocrats, making it into a special chocolate. This change in chocolate is named Truffes, which means truffles in French (Truffles in English). Later, this chocolate production was popular and remains so. There is a pure layer of cocoa powder on the chocolate surface of truffles, so the entrance is bitter and sweet. And with the selection of pure natural materials, the taste of fine perfume, silk and silk, you can have a tasteful feast. The largest feature of the truffle chocolate is that the unique formula produces a super-low melting point of 23°C and brings an excellent taste, even if careless, of any other chocolate that cannot be compared to “entry implosion”。