The process of producing black truffles can be a lengthy one. Its success lies in the combination of a particular type of fungus with salt.
In order to produce these exquisite treats, the fungi need to grow on a piece of live truffles. Live truffles are those that have been harvested and are in season for a particular occasion. When the fungi is taken from live truffles, it can take up to five weeks to harvest and then cure it. The curing process is also complicated due to the black color produced by the fungus.
The process can be complicated enough that only the experts in the field of food are able to produce the product. Before the refinement of this product in the late 19th century, it was rarely seen on the French plate.
Many countries have adopted truffle salt as their preferred salt, making them the de facto standard when it comes to food seasoning. The refined black truffle sea salt can be found in both powdered and granular forms.
The refinement of the product makes it easy to use in all sorts of recipes and helps to give the flavor of a truly amazing edge. This is because black truffles' delicate nature necessitates the use of extra care when preparing them.
If you're having difficulties producing a dish using black truffles, consider substituting one or two other herbs for the black one. The simple inclusion of other herbs in the preparation will allow you to move away from the purely black color and create something entirely different.
Chocolate, however, seems to be the perfect match for the product. Chocolate provides just the right amount of salt that makes the addition of chocolate as well as other ingredients a relatively painless affair. In fact, in some countries it's not uncommon to see certain recipes incorporating just a teaspoon of black truffle sea salt mixed with a large scoop of dark chocolate into the main component of the dish.
Before combining any of the ingredients in your dish, you need to be careful about the amount of salt that you add. Too much salt will ruin the flavor, while too little can make your dish overly salty. No matter what you end up using, though, try to combine it with the right amount of salt.
You can find black truffle sea salt in many of the most common foods and spices, though it's best when combined with actual truffles. In North America, you'll likely find it in red wine and some cheeses, such as goat cheese, Parmesan, Monterey Jack, blue cheese, Gouda, provolone, and etc. In Europe, it is commonly found in rose wine, sauces, some cheeses, and jams.
In addition to the different types of food that can be used to incorporate the salt, you can also use it to add to a dish where you're lacking a specific taste or texture. For example, if you're used to using feta cheese and don't want to add black truffle salt to it, use a good non-salted feta instead.
The concentration of salt is also key. You'll want to use a salt that doesn't contain too much salt but will still provide a distinctive flavor. A low-salt blend will usually work well.
You may be curious as to how the black truffle sea salt tastes. We've had people order this product before and haven't been able to detect any real difference in the final flavor, so we don't think you'll miss much by having a product without the "faint" flavor.