This range of versatile condiments has the perfect balance of moderate acidity and the unmistakable sweetness of cooked must. This makes them excellent for garnishing and creating great flavor contrasts in any dish, from entrées to desserts.
The Truffle Caviar is made from the black winter truffle juice, which is obtained directly from the fresh truffle during the cooking. The tasty juice is then reduced in small pearls through a very sophisticated technique called "sferification". These pearls have the taste of the truffle but the same color and texture of the caviar.
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