The first strong chocolate was made by combining chocolate powder and sugar with the freshly developed chocolate butter and unique flavorings like vanilla. Later, in 1879, the Swiss began making their own unique model of chocolate. Swiss entrepreneur Henri Nestlé created an exceptional recipe referred to as "dairy chocolate" by combining the newest solid candy with a dust made of dry dairy and sugar.

Nestlé's new milk chocolate was an immediate income phenomenon, and shortly spurred a host of imitators across the world. Like, in the United Claims the Hershey Corp. began to make a very similar type of space caps mushroom bar  dairy chocolate, which many people believe was manufactured by "opposite engineering" the famous Nestlé's chocolate bars. In any event, Hersey's dairy chocolate turned exceedingly common in North America, and remains therefore today.

But it had been back in France wherever Nestlé's milk candy had the greatest influence. Testing among candy makers in France led to the growth of ganache, that will be the center key of the present day truffle. The Ganache was an ultra-smooth combination of stable candy and product that had a velvety, liquid-like texture. Chocolate truffles started initially to be manufactured applying this confection, and were usually flavored with different materials such as black or bright chocolate, chocolate dust, or walnuts or other sliced nuts.

While truffles begun in France, they easily became common all through most of Europe, North America, and eventually even in the Much East. Also the name "truffle" is German, and indicates "a tiny mushroom." The desserts were given that title since they appeared virtually identical in form to small weeds which grew wild in the German forest.