In what form can truffles typically be finished?

Truffles are traditionally finished by rolling them in cocoa powder, which serves both practical and aesthetic purposes. This method provides a distinct texture and a bitter contrast to the sweetness of the chocolate truffle itself, enhancing the overall flavor experience. The cocoa powder not only adds to the appearance of the truffle, giving it a rustic look, but it also helps to absorb any excess moisture from the truffle, preventing it from becoming sticky while making it easier to handle.

While coating with chocolate might seem like a tempting finishing method, it is not the typical approach for classic truffles, which are usually designed to be a rich and indulgent treat with the cocoa powder playing a significant role in their presentation and taste. Dusting with flour is not appropriate as it doesn't enhance the flavor or contribute to the classic finish associated with truffles. Wrapping in foil could be used for packaging or presentation, but it is not a recognized way of finishing the truffles themselves. Therefore, rolling in cocoa powder stands out as the preferred and authentic method of finishing truffles.