“Truffles are known as a diamond ingredient in the kitchen,” said Chef David Pan. “It’s more of an elegant and fine dining ingredient that chefs love to work with.”
Truffles are exotic, prized and ‘tis their season! Last week, David and Tillie made an impromptu run to New Orleans for a batch of reserved black and white truffles that are only available November through December, making it a holiday delicacy. Chef enjoys black truffles on his burger, shaved heavily on fresh pasta and even on his morning eggs; whenever possible.
Sources say, “Black truffles, the more common variety, currently cost about $95 per ounce while white truffles top the charts at $168 per ounce.”
Just what makes these fruiting bodies of fungi such a hot commodity?
Truffles are considered a type of mushroom that is extremely difficult to find. They only gravitate to certain trees in certain soil. They also grow near the roots underground, making them remain unseen.
Two of the main types of truffles are white truffles and black truffles.
There are also summer black truffles and burgundy truffles.
White truffles are the most sought after because they are most affected by the weather, making them even more impossible to cultivate.
Black Truffles are native to southern France and usually grow with oak and hazelnut trees.
Though we can let you in on their county origin, once these rarities are imported to America – they become an ingredient quest for many Chefs and as Chef David says, “One must never reveal their truffle source…”