MagyarTerfezia is one of the most exciting types of truffle. One side the reason is its rarity, that the best years the full crop is only some hundred kilograms in certain areas in Hungary. On the other side there is its sweetness and unique taste. In the gastronomic sense the Hungarian Terfezia speciality is sweetness.
While it carries most truffle s strong aroma, Terfezia may be 10 times sweeter than sugar. Therefore, in cuisine it is used primarily to flavour dessert. This is very unique among the ways in which truffle are used. One most handle of Terfezia truffle in a very special and careful manner. The reasons of course, its sweetness and unique taste, but also because it is much softer than other average truffle and thus requires attention.
Similar sugartype molecules capture the flavour of truffle
The secret is hidden in its sweetness. The chains of sugar type (carbohydrate) molecules could close somehow the taste, scent, flavours and aroma of truffle into the bulb, much more stable way than other type of truffles can do. So, the bulb of honey truffle and its texture could save the nature of truffle in frozen form for a year or even more, and it can bear 70 °C degree (100 (F), 200 (K) and it can still keep the flavour of truffle.
Collared trout in banana leaves with truffled risotto, Mediash, Mures, Romania, 2019 IPA (International Police Association) Annual Truffle Cooking Session
Can you imagine the happy chef who should not worry to get right quality truffle, -because he knows that he just taken out Terfezia from the freezer?
Terfezia is born for hospitality business, as a food, it is dedicated to be on the top of gastronomy. This is a kind of mutual benefit of truffle funs, chefs, and culinary maniacs as well. Or anybody who will receive the pleasures of the culinary and masterpieces made off Terfezia, the Sweet Hungaran Truffle.
Winter Truffle Event in Gödöllő Hungary, Mille Feuille Custard with Honey Truffle from Solier Coffee
