Although many people think that the truffle is a chocolate candy or a dessert, in reality the truffle is a gourmet fungus that grows under the ground in symbiosis with the roots of certain truffle trees, such as oak, holm oak, hazelnut, lime or kermes oak, among many others in certain areas of countries such as Spain, Italy and France. In our country, they are usually produced in greater quantities and with great quality in the area of Teruel.
They are usually born and develop through spores at an average depth of 20 cm buried in the ground. With some exceptions, most of the truffles obtained nowadays are cultivated, as they are currently very difficult to find in the wild. They are usually harvested by training truffle dogs, which are in charge of locating and digging them up.
This type of ingredient is highly prized in haute cuisine and gourmet restaurants due to its rarity, the difficulty of obtaining it and its high price. To this, we must add its incredible and unmistakable aroma and, of course, its irresistible taste. For this reason, it is used as a gourmet ingredient to enhance the flavour of all kinds of dishes, such as eggs, pasta, meat, rice, fish, etc.
However, there are different types of truffles, among which we can roughly differentiate between black truffles (Tuber melanosporum) and white truffles (Tuber magnatum). Therefore, in this article we are going to focus on explaining their differences, comparing their characteristics, flavours and aromas. Read on if you want to learn more about them with us.
Differences between black truffle and white truffle
Before addressing their main differences, we can say that both the white truffle (Tuber magnatum) and the black truffle (Tuber melanosporum Vitt.), are two of the most appreciated in the world of gourmet gastronomy. Both have a unique and distinctive aroma that gives dishes an elegant touch of delicacy and flavour that makes the difference.
Although they may have certain similarities, they also have differences in terms of their physical appearance, interior, colouring, aroma and flavour. Let’s analyse their main characteristics to find out what are the main differences between the black truffle and the white truffle.
Tuber Melanosporum Vitt: Main characteristics
The black truffle, also known under the name of Tuber melanosporum Vitt, is characterised by a mushroom with a rough skin of a dark colour, practically black, with purplish reflections. Its interior is also very dark in colour with small white veins, which resemble the structure of the veins.
Its flavour and aromas are delicious, as, although they may have a certain resemblance to the flavour and aroma of mushrooms and wild mushrooms, the truth is that it is much more intense and particular, acquiring notes similar to those of nuts and a slightly bitter touch. If you want to appreciate its flavour and qualities, the whole black truffle may be the best option to combine with your favourite dishes and enjoy its freshness.
Therefore, their taste is so peculiar that it is difficult to explain, since, although it may have some similarity with other foods, it is not exactly a taste familiar to the palate. They usually measure between 3 and 7 centimetres, although they can sometimes grow to over 10 centimetres. Their weight is usually between 20 and 200 grams, although, on some occasions, some have been obtained weighing more than 600 grams.
Tuber melanosporum Vitt is usually harvested from November until the end of March or the beginning of April. Its cultivation, moreover, usually takes place in Spain, in the area of Teruel, specifically in the region of Gúdar-Javalambre and, more specifically, around the municipality of Sarrión, which is known as “the capital of the black truffle”.
Tuber magnatum: Main characteristics
The white Alba truffle, known under its scientific name, Tuber magnatum, is known as the most expensive truffle in the world, due to the fact that it is the rarest type of truffle of all, which grows only in the wild and is therefore very difficult to find. It can only be found in certain regions of Italy, Croatia and Bulgaria because, unlike the Tuber melanosporum, the keys to cultivate it have not yet been found.
Like the black truffle, the Tuber magnatum usually grows in symbiosis with certain tree species, such as holm oaks, oaks, hazelnut trees, among others, and also matures during the autumn season, between the months of October, November and December. It usually grows underground at a depth of between 10 and 30 centimetres and usually grows between 2 and 8 centimetres, with a weight that can vary between 40 and 300 grams.
In terms of appearance, unlike the black truffle, the Tuber magnatum has a smooth, brownish-coloured outer skin with ochre and whitish beige tones. Inside, it can be reddish, mahogany, brown or beige with whitish streaks.
Its flavour and aroma, as with the Tuber melanosporum Vitt, are of indisputable quality, although they are different. Those of the white truffle are usually stronger than those of the black truffle, although they tend to be lost more quickly and cannot be cooked for this reason. For this reason, it should always be grated or sliced raw on food.
Which is better: black or white truffle?
As we mentioned at the beginning of this article, both black and white truffles have exceptional qualities. However, there are certain differences between the two which, inevitably, can lead us to establish comparisons between the two to try to clarify which is the best.
Among them, we can highlight that, although the white Alba truffle (Tuber magnatum) is the most difficult to obtain and the most expensive in the market, as well as the one with the most powerful flavour and aroma, the black truffle (Tuber melanosporum) wins in versatility as a gourmet ingredient.
This is because the white truffle loses its properties much faster than the black truffle and, therefore, unlike the black truffle, it cannot be cooked, but, as mentioned above, it must be grated or sliced directly on the food we want to enhance.
Tuber melanosporum Vitt can also be sliced or grated over dishes in the same way, but it can also be added at the end of cooking to add more flavour and aroma to certain dishes. Therefore, we can conclude by saying that, despite the difference in price, in terms of culinary and gourmet use, neither is better than the other, but each has characteristics that make them ideal ingredients for haute cuisine.
