Black winter truffles unlike their white cousins, are delicious cooked into sauces and stews, sweated in butter for scrambled eggs and omelettes, or stuffed under the skin of poultry - as well as being shaved to garnish pasta, white or red meat, white fish, seafood, vegetable and mushroom dishes.
The fruiting bodies of the black truffle exude a scent reminiscent of undergrowth, strawberries, wet earth or dried fruit with a hint of cocoa. Their taste, which fully develops after the truffles are heated, is slightly peppery and bitter. Black truffle has an earthy, strong and sharp aroma. With slightly hints garlicky but rooty with deep musk.
In cooking, black truffles are used to refine the taste of meat, fish, soups and risotto. Unlike white truffles, the aroma of black truffles does not diminish when they are heated, but becomes more intense.