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Black Truffle
- Tuber Melanosporum
The fresh black truffle, also called "Tuber Melanosporum" or "Black Truffle of Périgord" is recognized by the finest gastronomes as being the "black diamond" of cuisine, all over the world. It is without a doubt the most famous truffle, it is a unique and incomparable delicacy. Black truffles ripen in winter and are harvested from November until the beginning of March.
FEATURES
- The Black Truffle is characterized by its rounded, sometimes bumpy shape, and its black flesh marbled with white.
- It gives off an intense fragrance and reveals fine aromas which make it an exceptional mushroom.
- Its skin, which ranges from dark red to black in the middle of the season, has irregularities that resemble the appearance of a diamond and, together with its finesse, it is what has earned it the name "black diamond".
- Its flesh, initially pale yellow or brown, takes on a magnificent black color, dotted with white veins, when the fresh black truffle is fully ripe.
- On the nose, it will offer an incomparable powerful fragrance; a unique blend of damp undergrowth, earth, humus and mushroom.
- On the palate, it will reveal a precious balance between crunchiness and softness, with a taste that is both subtle and refined.
USE IN COOKING
Its flavors, reminiscent of a walk in the forest after the rain, are perfectly combined with fall and winter dishes. Simply place a few slices directly on your hot preparations. However, to tone down its musky flavor and reveal its aromas of earth and undergrowth, you can cook it in your preparation by adding it at the end of cooking. Indeed, although it can withstand heat, cooking it for too long could damage its flavor.
CONSERVATION
It is recommended to store fresh truffles in a closed box at the bottom of the fridge in the vegetable compartment (+2°, +3°), and each truffle should be wrapped individually with absorbent paper which should be replaced as soon as it becomes damp.
CONSUMPTION
7/10 days
