truffle online
Shopping Cart
Your Cart is Empty
There was an error with PayPalClick here to try again
CelebrateThank you for your business!You should be receiving an order confirmation from Paypal shortly.Exit Shopping Cart

Christmas orders 


Chef Pascal Biltong with truffle 


World of truffle 

“That odd alchemy of married love - passion, betrayal, fury, kindness, and companionship - lay there exposed between them.”

― N.M. Kelby, White Truffles in Winter



“Slowly, Delphine began to understand that each dish was created, not merely cooked as one would cook a slice of toast. Each had its own beauty and depth: its own poetry.

Course after course, the finished plates were passed among the chefs and sampled with care: small briny oysters from Corsica were nestled into a bed of pink rock salt; white asparagus were trimmed and served alongside a smoked duck salad; cream-fed pork was braised with pears and apples, and new potatoes were browned in duck fat and dusted with late summer truffles. Each dish was more amazing than the last.”

― N.M. Kelby, White Truffles in Winter



Fine, fine, fine I'll just go to a restaurant and eat truffles! Where are the best places to go?

White Truffle 

White Truffle resemble lumpy, dusty potatoes. When cut open, they have a marbled interior, tan with creamy, ivory veins, and the scent (if it's a good truffle) is intoxicating. Most of the white truffle's flavour lies in its perfume, so it is not usually cooked - just shaved over a cooked dish at the moment of serving. Wonderful with wild mushroom risotto!


Black Truffle 

It has a caramel coloured interior permeated by white veins. As for their perfume, the black truffle exudes a scent reminiscent of undergrowth, strawberries, wet earth, or dried fruit with a hint of cocoa. Their taste is slightly nutty and fully develops after the truffles are warmed through. Especially good with artichoke soup!



Origin: EU


An allergy to truffles is very rare. It's important, though, to only eat a fresh truffle that comes from a known and trusted source

Serving tips

• Truffles can be served raw, or cooked; in the form of essence, juice, reduced stock or concentrate.

• They can flavour salads, stuffing, sauces, pasta dishes, rice and eggs.

• Truffles slices imbedded in game and poultry, especially the Charismas turkey. A few slivers are enough to flavour a whole dish.

• Tagliatelle, the classic pasta of Italy's Emilia-Romagna region, is a long, flat ribbons-like pasta seasoned/flavoured with Parmesan cheese and truffle sauce.

Nutritional Value

The serving size for truffles is small. One serving is 0.5-10 grams

One serving of a truffle:

Calories: 10%

Protein: 2-4 grams

Fat: 0 grams

Fiber: 2-4 grams

Carbohydrate: 0 grams

The exact nutrients in truffles will depend on which kind you eat, but they're all a rich source of amino acids and minerals, including:






Vitamins A, B, C, D, and K


Place them in an airtight container (Tupperware box, glass jar, zip-loc bag) wrapped in kitchen towel. Close the lid tightly and put it in the warmest part of the fridge (generally the top-shelf).

Check them daily, wipe away any condensation that collects inside the container and change the kitchen towel.

If they grow a little white mould (harmless) clean them as above.

They will keep for 1 - 2 weeks if stored carefully, however the aroma and flavour will halve in about 5 days. Truffles are typically more than 70% water and will naturally lose 2 or 3% of their body weight per day (moisture). If you wait too long, they will rot or dry-out.