What makes our Chocolate Truffles unique?

What makes our Chocolate Truffles unique?

Is it the quality of chocolate we use?

Is it the finest ingredients we choose?

Is the care and attention we devote to our handmade truffles?

Or perhaps all three, including the love we put into every truffle and chocolate we produce...

R Chocolate London aspires to use only the best available ingredients in their truffle selection – Not only are we sourcing what we feel is the best Organic Chocolate from the sustainable company Original Beans, we choose fresh local ingredients and of course incorporate something very special - our unique Barons de Rothschild Champagne in our Milk Champagne Truffles.

What is a truffle? Basically, a small, round ball of ganache (chocolate and cream) coated or enrobed in chocolate.

The History behind the truffle.

It is believed that chocolate truffles were first made between 1890 and the 1920’s one of the most popular forms of chocolate to consume and is considered truly decadent to many.

Like most great discoveries it is thought that truffles happened by accident. According to legend, the chocolate truffle was created in the kitchen of the French Chef Auguste Escoffier. Attempting to make pastry cream it is believed hot cream was accidentally poured into a bowl of chocolate chunks rather than the bowl of sugared egg. As the chocolate and cream mixture hardened, it was noted that the chocolate paste could be worked by hand to form a bumpy, lopsided ball. The name ‘truffle’ came from the chocolate balls’ strong physical resemblance to the valuable truffle fungus once they had been rolled in an outer coating of cocoa powder.

Keeping in trend, as this is one offering, which will always hold a position of high esteem, R Chocolate London offers a variety of luscious truffles with assorted fillings and outer coatings presented on our signature red boxes.

House Dark, House Milk, Pistachio and of course our unique Barons de Rothschild Champagne truffle made with milk chocolate.




160g 70% ORGANIC R CHOCOLATE,(2 bars) finely chopped or grated


30g UNSALTED BUTTER, diced and soft





  • Heat cream.
  • Pour the warm cream onto the grated chocolate and use small stirring motions to emulsify the two together.
  • While the ganache is still warm, add the soft butter and, using the same motion as above, emulsify that too.
  • Allow the ganache to cool and solidify slightly until it is a soft paste consistency.
  • Spoon the ganache into a piping bag, fitted with a 15mm nozzle.
  • Pipe 10g bulbs onto a sheet of acetate or baking paper. Alternatively, pipe long logs across the plastic, allowing the ganache to fall gradually from the bag.
  • Allow this to set a while longer, try to avoid using the fridge as the ganache will begin to lose its smooth texture.
  • Once the ganache is firm enough, either cut the logs to your desired size, about 2.5-3cm is ideal, or roll the bulbs you piped into balls.
  • Take your tempered chocolate into a bowl and have your cocoa powder at the ready. Wearing vinyl gloves, place a small amount of the chocolate you’re your hand. Pick up one truffle and roll it between your two hands.
  • Gently drop your truffle into the cocoa powder and shake the bowl lightly to coat the truffle in the cocoa. Allow them to set for a few minutes, before removing and shaking in a sieve to remove any excess cocoa powder.


If you would prefer to buy your truffles click here.

R Chocolate