Black Truffle Pearls (Perlage)

A very innovative product invented by Tartuflanghe, loved and used by Michelin chefs and restaurants around the world! This truffle "caviar" is made from the black winter truffle juice (Tuber melanosporum), which is obtained directly from the fresh truffle during its cooking. The juice is then reduced through a very sophisticated technique called “sferification” which achieves small pearls with the taste of truffle and the same color and texture of caviar!

Serve on crostini bread or blinis, or use it to garnish fresh cheese, hams and foie gras, fish carpaccio and fillets, soups and vegetable creams, cheese fondue, eggs, potatoes, meat fillets -- any and all dishes that would pair well with truffle! 

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