Humans are funny creatures. Give them an impossible task, and they'll do what they can to finish it. We think truffles are one of these impossible tasks.
Truffles are infamously difficult to source. As you may know, they grow underground in a symbiotic relationship with tree roots, so finding them is hard enough. But this unique form of cultivation also means they're impossible to farm. Add to this the fact that they only grow in hyper-localised regions — white truffles in Spain, and black truffles in France — and all in, this makes truffles some of the most elusive and expensive ingredients in the world.
So, why bother? Because Mother Nature is playing games with us, that's why.
Used right, they are delicious. A single truffle contains something like 200 aromatic compounds, for a flavour profile that is rich, earthy, garlicky and nutty; an aroma that is so potent that it can infuse foods just by being stored nearby. Mushrooms in general are rather good for umami (take our Other XO for instance), but truffles are just on another level altogether. Another interesting fact: every last iota of that truffle 'flavour' you're familiar with is aroma. There's not a molecule of truffle that is detectable on the tastebuds.
Take these two snippets (they're rare and delicious) and you'll see why this next bit makes sense.
Many 'truffle products' make use of artificial truffle flavouring. Their branding might seem premium, and they might talk the talk, but unless the products you're buying contain 'natural truffle aroma', you'll be left wanting. Artificial truffle aroma, first and foremost, is plasticky and chemically. People often have a love/hate relationship with truffles, and we'd wager that, in many cases, this is why. That artificial aftertaste is not a good way to make a first impression. Also worthy of mention is the fact that artificial truffle aroma cannot come close to capturing the complexity of real truffles. What you get is a sort of shallow, one-note approximation of what truffles might be if a scientist had to guess.
At Sublime Creations, we adore truffles. Everything from their history and folklore to the way we can use them as ingredients. That's why when we make use of them for our products, we only use the best.
Many of you will know our No. 12 — Truffle, Parmesan & Black Pepper butter. This fan favourite is huge on umami, and goes delectably with pretty much every carbohydrate you can think of.
The talk of the town right now, though, is our all-new duo of luxury truffle oils. We call them our Rarest Oil of White and Black Truffle respectively. We hope it goes without saying that each of these premium truffle oils is infused with natural truffle aroma — as all good truffle oils should be.
We're also proud to say that we use our very own proprietary extra virgin olive oil from Andalusia as the base for these luxury food products. We use 100% picual olives, and strictly the oil from the first pressing for crispness and clarity of flavour.
The cherry on the cake, however, is that we've kept true to form on the flavour front. Each of our truffle oils benefits from a clever flavour infusion that takes everything up a notch. The Rarest Oil of White Truffle adopts smoked garlic and wild thyme into its profile; the Rarest Oil of Black Truffle takes on rosemary and nutmeg. Unusual, yes. But they are truly, truly spectacular.
These are oils to be drizzled with restraint. You don't need much. Try them with bread, eggs, pasta, or even mashed potato to surprise and delight even the most discerning of dinner guests.
Once you've tried proper truffle, we don't think there's any way of going back. Give them a try, and let us know what you think. Foodie question? Drop us a DM on Insta @sublimebutter.
Thanks for reading!
Sublime
