Wow. Finding out what something is called can be almost as hard as figuring out how to make something. Here are some terms I have been researching in order to determine whether or not they fall within the Victorian (1830-1900) period. As some chocolate sites have stated, there is no governing body to make sure the names are used correctly. Therefore, some misuse has muddied the definitions for certain candy terms. Here, then, is some of what I have discovered.
Bon-bons are technically a filling "the size of a dollop" that is coated with hard chocolate.
Praline is a bon-bon filled with a nut mixture.
Truffle is a bon-bon filled with a ganache mixture, although the outer coating could be something other than hard chocolate, such as cocoa powder. This, by the way, is known as a Swiss truffle.
A European truffle is made with syrup, cocoa powder, milk powder, fats, and other ingredients to form an emulsion.
An American truffle is a mixture of chocolates with butterfat and, in some cases, hardened coconut oil.
The bon-bon was created in Italy around 1865. The praline was created in Belgium around 1912. The truffle was created in France in 1895. So, what does all of this mean?
Small chocolate-coated candies existed as early as 1865. To this point in my research, however, I have not come across any specific Victorian techniques or recipes for dipping chocolate candies.
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