Chondrocytes, which comprise the only cellular component of articular cartilage, have different morphologies ranging from more flattened at the surface to rounder and larger in the deeper zones.
Chocolate truffles are a dessert delicacy that began in Europe. They are mainly made of ganache (a chocolate based cream) and some type of coating. This coating can be in the form of cocoa powder, solid chocolate that is dark, milk or white, or some sort of confection.
Ganache that is two parts chocolate to one part cream is a typical ratio for truffles. Although you can make truffles with a 1:1 ratio (as shown above), the 2:1 truffles will have a more fudgey consistency. This ganache can also be used as a glaze or piped frosting, as shown above. Bring heavy whipping cream just to boil either in the microwave or on the stove (I prefer the microwave). 2  Pour it over a bowl of chocolate. 3  Let the cream sit on the chocolate for a minute. 4  Stir the ganache until the cream and the chocolate are fully combined.