Black truffle pearls or also more commonly called black truffle caviar, are spheres obtained by human hands, using the technique known as spherification or encapsulation of a liquid.
These pearls are filled with black truffle juice, and coated on the outside with a natural thickening agent, which acts as a container membrane.
It is not, therefore, a natural fish roe, as in the case of authentic Caviar, but rather pearls with the same shape, but entirely of vegetable origin.

It all started in the middle of the 20th century, with the invention of the British William J.M. Peschardt, first person to obtain encapsulated liquid for the food sector, and whose invention would greatly influence Spanish haute cuisine, from the 1990s.

Indeed, renowned Spanish chefs made this technique fashionable, applying it to their culinary creations, and making it fashionable again, with multiple variations. The Molecular Kitchen was born.

Heirs of this trend, the Spanish food industry and crafts, has moved in search of this innovation to incorporate it into traditional products. The application of the encapsulation technique to some renowned Spanish products, such as black truffle, has given rise to new gastronomic creations, designed for the modern gourmet, and which represent a new interpretation of the classic product.

The raw material that gives life and flavor to these pearls is black truffle juice. A totally natural product, obtained from low-temperature cooking of fresh black truffles with a little water and salt. The fresh truffle contains between 65 and 75% moisture. Being a highly aromatic product, it is cooked in hermetic containers to preserve the appreciated resulting broth.
In this first cooking, winter black truffles, of the most appreciated variety (Tuber Melanosporum), release the best of their liquid content, which will be the star ingredient for the manufacture of truffle caviar.

After filtering the black truffle juice, you must add the natural thickener, called Sodium Alginate, technically called E: 401. This product is obtained from brown seaweeds, (Phaeophyceae family), and is a fundamental food additive to form the outer part of the sphere, which will contain a liquid core with a truffle flavor.

The magic begins when the liquid made up of truffle juice and alginate comes into contact with calcium chloride in liquid form. The first substance in the form of drops falls on the second liquid containing calcium chloride. At this time, the alginate turns into a gel forming a layer around the drop as a skin or sachet containing the truffle juice. The sphere has been formed and lies in the second tank already in the shape of a pearl.

The taste sensation when biting the truffle juice spheres is complex, since we do not perceive the truffle in full, as when we eat it fresh, hot, laminated, but we also do not notice that we are eating fish caviar, but a mixture of the two products. Our palates make an effort to remember the taste of fish roe, but we get a subtle flavor and aroma of forest truffles.

The field of application of this novelty is very wide. Initially, we can consume truffle pearls on cold or hot preparations indistinctly, which opens the door to their consumption outside the classic winter season. For example, in summer, on cold buttered toast. Therefore, we can use this product all year round.

As for food pairing, we can guide ourselves in the same way that we would with the black truffle. Truffle pearls will combine very well with eggs, pasta, rice, white or red meat, mushrooms, and also on peculiar salads, or original creations that incorporate the mentioned products. Whether cold or hot.

Trufas Rius presents this product in two sizes. In a 50 and 200 gram bottle depending on the customer's need. A thermal treatment is applied to this truffle caviar at the time of packaging, to keep it at room temperature for one year. Once opened, it should be kept cold and consumed within a week.