The petite pearls resemble caviar, but they offer the rich earthiness of black truffle. They’re made from the famous rare black winter truffles of Alba, Italy. The juice is gently extracted from the fresh truffle during a cooking process and then fashioned into little spheres using a molecular gastronomy technique. They’re elegant and surprising in both appearance and taste. Once they burst open on your tongue, you’ll get that immediate flavor of mushroomy, musty, oaky truffle in a silky little package.
They’re formed through a spherification technique, which involves extracting the juice from black truffles and using calcium to form it from a liquid into a gel.
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These work wonderfully in any of the classic uses for truffles, such as on eggs or beef tartare. However, you can add this to many other dishes as well. They’re great for topping hors d'oeuvres as an earthy nod to caviar. Try these little bubbles on pastas, poached eggs, twice-baked potatoes, smoked salmon appetizers, blintzes, cheese-topped crostinis (especially with blue cheese) and canapes of all sorts. And they’re scrumptious when scooped up with a potato chip.
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