Fresh Black Winter Truffle


Fresh Black Winter Truffle

The Fresh Black Winter Truffle (Tuber Melanosporum),  known as the kitchen black diamond, is harvested from November to March. Our supplier, being close to the main truffle markets, guaranties fresh truffles of the highest quality

  • Each truffle is cleaned, brushed and "canife" in order to check its maturity and quality
  • Famous chefs, such as Yannick Alleno du Meurice, Eric Biffard from Georges V or Daniel Boulud in New York, already trust our supplier
  • The Black Truffle is a perfect match for eggs (omelette, scrambled eggs, soft-boiled egg), pasta, risotto, game, meat or chicken
  • Ingredients: Black Winter Truffle Tuber Melanosporum
  • The right quantity per person is 15g to 20g
  • Size: 50g, 100g and 1kg
  • Sealed bag to better keep the truffles during transportation and upon reception. It is best to keep the truffles in the sealed bag and refrigerated. If open you can still reseal the bag in order to preserve the truffles 
  • Storage: Keep at +2°C / 3°C - Should be used within 7 to 10 days
  • Weekly price on Monday - Shipping from Monday to Thursday for next day delivery
  • More information about the Fresh Black Winter Truffle here

More Information

How to store fresh truffles?

Like any vegetable or mushroom, a truffle has quite a short shelf life: it will only retain its flavour qualities for about ten days. It should not be kept any longer. If you want to preserve its fragrance, you must store it in one of the following ways :

  • In the fridge: in an air-tight container (jar or Tupperware box), wrapped individually in a sheet of absorbent paper (which must be changed if it becomes too damp) or covered with rice. The rice then becomes perfumed and can be used to make a truffle risotto.
    If you want to use the truffle in an egg dish, one tip is to place the truffle and eggs in an air-tight container one or two days prior to cooking the dish, so that the eggs take on the aroma of the truffle. In this way, the truffle fragrance in a dish such as a truffle omelette will be even stronger when you come to eat it
  • In the freezer: in a jar or in a bag; this is the simplest solution for keeping it for longer periods (1 year maximum). But note that freezing alters both the texture (which becomes spongy) and the aroma.   This change means that it can then only be used in sauces, omelettes and prepared truffle dishes.
    Another tip is to make truffle butter and to freeze it

How to cook fresh or preserved truffles?

Contrary to conventional wisdom, truffles are easy to cook.

All you need to know is that both fresh and preserved truffles should not be over-cooked, otherwise they lose their fragrance and flavour qualities.

In some recipes, properly cooked preserved truffle or (home) frozen fresh truffle can produce results as good as with fresh truffle.

Among the simplest recipes are scrambled eggs with truffles, truffle risotto, coeur de brie with truffles or truffle toast, delicious as a festive aperitif.

For raw use, use fresh rather than preserved truffles and only add to the dish just before serving.

And always remember that, to add the right aroma to your dishes, you only need 10 g of truffle per person

How to enjoy truffle the best way ?

Fresh truffles can be eaten raw in fine slivers cut on a mandolin, on fresh buttered bread, on a salad, etc. Cooked, fresh or preserved truffle goes very well with potatoes, eggs, rice and pasta, which all take on its fragrance.

But for the greatest enjoyment, it is a fact that some ingredients lift its powerful fragrance even further: garlic, chives, onion, leek, celery and cream. So, when you are preparing a truffle omelette, we strongly advise you to rub your frying pan with a clove of garlic which will bring out the flavour of the truffle in the mouth to an even greater extent.

Finally, sprinkle a little Parmesan cheese on your truffle pasta; it will make it even better

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