Groupe Axyon

Black Truffle Melanosporum


The black truffle Tuber Melanosporum , also known as the black diamond of the kitchen or the black truffle of Périgord is harvested in France but also in Spain, Italy or Australia.

More or less rounded in shape, its size can reach or even exceed that of an apple. Over time, its skin changes from bright red to very dark brown or black, and its flesh from pale yellow to brown. When the truffle is very ripe, its flesh is black, veined with white. On the nose, a very powerful and incomparable fragrance, reminiscent of the smell of damp undergrowth, earth, humus and mushrooms. On the palate, both soft and crunchy, it reveals a subtle and refined taste.

Season : from mid-November to March

Tasting advice
Black truffles go very well with eggs (in omelet, scrambled or boiled), pasta, risotto, game, fish, as well than meats and poultry.

Fresh truffles can be stored in the refrigerator (between 2 ° C and 5 ° C) in an airtight box lined with absorbent paper, to be changed every day.
A consume within 7 to 10 days.

Tip : place fresh eggs in the box with the truffles. The aromas of the truffle will penetrate the porous shell of the egg and therefore flavor it naturally. Perfect for your omelets and scrambles!

The right amount
(Per person)
Tasting: 15 to 20 g
Just to taste: 7 to 10 g

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