The word "truffle" comes from the French term tussle, which means "semi-baked cake." As with all things edible, truffles come in all shapes, sizes, colors, and flavors. They can be expensive, but there are ways to make them less expensive, even if you don't live near a bakery.
A "truffle" is basically the fruit-bearing body of ascomycete fungi, usually one of several species of the genus Turdus. Additionally, many other species of fungi are also classified as truffles, including Geopora, Trichophyton, Peziza, Chlorophyllum, Leucangcium, and so many others. While not all species of Turdus are edible, some varieties produce a unique truffle. For example, Geopora has black and white stripes, while others have stripes of red and green. Other varieties have yellowish or green-black stripes and brownish-black stripes.
The name "truffle" comes from the Greek words tuskos (meaning "pearl") and zeusos (meaning "sour") as with most fruits and vegetables. This explains why many people call the fruit-bearing bodies of fungi "truffles," which is also the name of the type of mold that produces them, Geopora rhizome, which is found in many caves and is often referred to as the cave salt.
Black truffles, which are popular with connoisseurs, can be found in dark chocolate, although many people think that any chocolate has a black color when it's not natural. In general, truffles are not edible, but they do not contain any carbohydrates, so they are considered to be "empty" calories. In contrast, fresh mushrooms and their byproducts, such as sassafras and senna, are rich in carbohydrates and contain a number of vitamins, minerals and fibers. It has been documented that consuming these foods on a regular basis can help to reduce obesity.
Although they are mostly eaten for decorative purposes, truffles are also used in cooking. The most common uses are to top desserts and pastries. Black truffles can be added to ice cream and sorbet, while white truffles are commonly combined with applesauce, cream, or custard to make a creamy frosting for ice cream or pudding. They can also be used in sauces and dressings.
Another way to add truffle flavor to your favorite dishes is to blend them with other ingredients. The classic recipe is to grate them over some crackers or fruits, but you can also use other ingredients such as pepper and cinnamon or even lemon zest for a "frosting" flavor. The same can be done with nuts, herbs, and spices.
Traditionally, a mixture of olive oil, lemon juice, and salt is poured into a strainer and then drizzled over the top of meals that need a little extra zing, such as roasted chicken, potatoes, or asparagus. They can also be added to salads and sandwiches. The taste of truffles improves with water, while the salt helps to neutralize the taste of butter or mayonnaise. If you are in a hurry, you can put some in the bottom of your blender, but you should always use enough for the entire meal and use the rest to garnish other dishes.
Chocolate truffles are a great addition to desserts, salads, and lunches. In fact, it is possible to eat them as snacks because they are relatively low in calories. Try adding a dash to an espresso shot, or a few on a slice of dark chocolate cake.
Truffles can also be made into a dessert. You can take a teaspoon of black truffle salt and mix it with a small amount of milk, an egg white, and then sugar or some vanilla extract for an incredibly smooth chocolate taste.
Truffles can also be used as a garnish on a salad. To make them into a dusting instead of using the usual salt and pepper mixture, mix some coarse sea salt, chopped nuts, mint leaves, chopped fresh chives, and some fresh parsley with olive oil and mix until it forms a paste.
Some people like to place a teaspoon of truffle salt on their toast after a meal. It is a healthy snack alternative to eating bread, which often contains a lot of salt. You can also take the truffles out of the plastic wrapper and sprinkle them over fresh fruit or a mixture of fruits and a dash of honey before serving.
