Truffles are an inseparable part of the family of desserts. A chocolate truffle is a confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical, or curved shape. They are named for their resemblance to the truffle fungus . A truffle is the fruiting body of an underground mushroom. Edible truffles are hold a high position in French, Spanish, northern Italian and Greek cuisines, as well as in international haute cuisine.
Economists rightly came up with the law of diminishing marginal utility. Too much of something lessens the value. Chefs too have taken the hint and decided to give less in terms of truffles to diners, in order to keep coming back craving for more.
“Chefs are being too delicate, not to say stingy, in their use of black truffles”, says Tim Terry, grower of truffles.” Perhaps it’s the price, unfamiliarity or even awe, but often chefs just are not generous enough to give diners a real hit”.The markets for black truffles are busiest in the month of January, when the black truffles have their highest perfume. As of December 2009, black truffles were sold for about €1,000 per kilo in a farmer’s market. About 70 per cent of the black truffles, tuber melanosporum, grown at the two Truffles Australis trufferies at Mole Creek near Deloraine are exported. The rest are sold in Australia. They are hunted in the morning, graded, sealed in a foil bag that’s then placed in a polystyrene box and posted out to reach an interstate restaurant or retailer when they are less than 24 hours out of the ground.
“We offer Tasmanian restaurants truffles cheaper than we offer them to the mainland restaurants because I want Tasmanians to showcase these things,” Tim says.
“I want the chefs of the world to come to my little state and eat truffles how I eat them in France — scrambled eggs where the plate is not yellow; it’s black, covered in truffles, and you can almost dine on the aroma. That’s how I want it to be. You are eating scrambled eggs at breakfast and you are thinking ‘I should be having this for dinner with a bottle of red’.
Truffles get the best of their flavour when combined with fatty foods like butter, cream, cheese or oil and go well with simple flavours like eggs, pasta, potatoes and rice.
They are easy to use in desserts, main courses or just as accompaniments with wine, can be made in a variety of choices to gorge upon and are extremely tasty, way beyond resistance!