The black truffle sea salt is often confused with other types of edible mushrooms, but they are not the same thing. A truffle, or trilluca, is actually the fruiting body (in the shape of a mushroom) of subterranean ascomycete fungi, mostly one of two species of the family Tuberculata.
The other species of Tuberculataceae mushrooms known as truffles are actually the fruiting bodies of fungi that occur naturally on the earth’s surface. Among these are the black truffle and the white truffle. Other fungi also belong to this group. Although these fungi do not belong in mushrooms, their mushrooms resemble those from this family in appearance and texture.
Truffles are not only found on the surface of trees and other plants, but they grow under the bark of some trees as well. The fungi that produce these truffles are also capable of growing in soil and decaying organic matter. They can even grow in underground caves and attics.
The black truffle sea salt are found in Europe, Asia, South America, Africa, and Australia. The white truffles, which are also called white truffles, are found mostly in the United States, and sometimes in some parts of Canada. White truffles have been found to grow in soil with relatively high levels of oxygen. These types of soil have been found in mines, caves, and other places of extreme dryness, where they can grow because the fungi can take advantage of the moisture in the air.
Because truffles have different tastes, there are varieties that have varying tastes, depending on what type of mushroom they contain. Some examples are bitter truffles, which have been compared to something like a dried black truffle. Others are more fruity, and some are even sour. When picking out your truffle salt, remember that you have more than one type, so that you can mix them up with others if you wish to spice up your dish.
Many people love to combine different types of truffles with cheese. To make a cheesecake, for instance, place one truffle salt over a one-quarter cup of fresh cream cheese, two cups of fresh whipped cream, two to three whole eggs, one tablespoon of vanilla, and one teaspoon of cinnamon powder sugar in a bowl. Mix until the ingredients are thoroughly combined and spread into an even layer on a pan that has been lined with foil or aluminum foil. Allow cooling in the refrigerator overnight before serving. It will be best to serve it the following day when the flavor of the chocolate is still warm.
To make the classic French truffle, combine one tablespoon of white truffle salt with half a cup of white or semisweet chocolate, one tablespoon of white rum, one tablespoon of white Curacao, two tablespoons of cream, a quarter teaspoon each of vanilla and cinnamon, four eggs and one-half teaspoon of butter. Fold in the chocolate mixture with the cream mixture before spreading the mixture into an ornate mold. After a week, carefully remove the chocolate mixture from the mold and let it harden.
Another variation on the truffle salt is to make a pudding that is called a “truffle cake.” This can be easily made by using truffle salt and lemon juice in a saucepan. Mix one egg yolk and one tablespoon of cream in a quart of white rum, then pour the mixture into the saucepan and heat to boiling. Remove from heat, add a quarter cup of sugar, one egg, and a pinch of salt. Cool in the refrigerator overnight, then pour into an elegant serving dish.
To make a truffle sorbet, combine three tablespoons of sachets of truffles and two tablespoons of sugar in a pan and bring to a boil. Once boiling, remove from heat, stir in the lemon juice, then cover and cool. Refrigerate overnight and the next morning stirs the mixture well and strain into a glass or ceramic container. It will look like a soft white cloud.
When making truffles, be careful not to underfill the pans. This will result in the filling cracking and breaking. If using a preheated oven, do not put a lot of oil into it. You will need to use just a dab of oil. The oil does not need to be very hot but needs to be just barely simmering so that it doesn’t burn.
Truffles are not hard to make, and they add texture, body, and sweetness to many recipes. These salty treats are sure to impress.