• The "American truffle" is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil. Joseph Schmidt, a San Francisco chocolatier, and founder of Joseph Schmidt Confections, is credited with its creation in the mid-1980s.. A Canadian variation of this, known as the Harvey truffle, includes the addition of graham cracker crumbs, and peanut butter.
• The "European truffle" is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.
• The "Swiss truffle" is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder. Unlike the previous two kinds of truffles, these have a very short shelf-life and must be consumed within a few days of making.

Truffle makers