The canned snails are the solution for enthusiasts of this Burgundian speciality and are wishing to consume it all along the year and are not willing to skimp on the quality.
Enjoy these caramel flavour pearls over silky smooth vanilla ice cream, or alongside a crème caramel for an extra burst of sweet flavour. The innovative French chef Christine Le Tennier has created a range of beautifully coloured and flavoured pearls to complement any dish. Likened to caviar, the flavour pearls are luxurious spheres of juice encased in a gossamer fine gel which burst in the mouth. Here, the pearls are flavoured with a salted caramel syrup.
Try out our new revisited childhood treats, Valentines : for those that love a cheeky 100% pleasure break.
An assortment of 14 Valentines.
Valentine framboise : praline with Valencia (Spain) almonds and Romain (Italy) hazelnuts, with puffed rice, paired with raspberry ganache coated in black chocolate.
Valentine caramel : praline with Valencia (Spain) almonds and Romain (Italy) hazelnuts, with puffed rice, paired with caramel ganache coated in black chocolate.
Valentine coco : a surprising praline with Valencia (Spain) almonds and Romain (Italy) hazelnuts, with puffed rice, perfected with a buttery coco flavored white chocolate ganache coated in milk chocolate.
An assortment of 3 Valentine recipes, revisited childhood treats and 3 Choc’ine recipes, revisited Langues de Chat.
Valentine framboise : praline with Valencia (Spain) almonds and Romain (Italy) hazelnuts, with puffed rice, paired with raspberry ganache coated in black chocolate.
Valentine caramel : praline with Valencia (Spain) almonds and Romain (Italy) hazelnuts, with puffed rice, paired with caramel ganache coated in black chocolate.
Valentine coco : praline with Valencia (Spain) almonds and Romain (Italy) hazelnuts, with puffed rice, paired with caramel ganache coated in black chocolate.
Choc’ine Chocolat noir : Revisited Langues de Chat with chunks of pistachio, Morello cherries and cocoa beans.
Choc’ine Chocolat lait : Revisited Langue de Chat with milk chocolate and crunchy almonds, paired with sweet apple flavor and fruitiness of strawberries.
Choc’ine Chocolat blanc aux notes de noisette : Revisited Langue de Chat with chunks of hazelnuts, puffed rice and blond raisins.
Christine Le Tennier’s Flavor Pearls are a versatile and shelf-stable product that allows chefs to add some molecular mixology to their repertoire. Resembling caviar, these pearls are drops of fruity, salty, or spicy juices or sauces encapsulated into a thin alginate shell.
Serving Suggestions: Add some pearls to your favorite cocktail or add an exciting element to raw oysters.
Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what “confit” means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the rendered fat that the duck is submerged and cooked in.
Play with seasoning! An extra virgin olive oil set to vary the flavors whenever you want!
Just a drizzle of these olive oils is enough to give your mashed potatoes, pasta, risottos and salads that divine flavor or black truffle, morel and porcini!
Extra Virgin Olive Oil Trio of Black Truffle, Morel, Porcini
Australian Fresh Winter Black Truffle (Tuber Melanosporum), also known as the most prestigious black truffle is more or less rounded, its shape is shaped by the stones in the soil in which it is grown.
They can be distinguished from other black truffle varieties by their interior appearance – white veins running through black flesh. They are intensely aromatic with superb depth of flavor. It is considered the most valuable of the different variants of Black Truffle and has an exquisite taste that manifests itself more clearly after cooking.
It refines the taste of fish, meat, pasta dishes and soups, providing a more intense aroma as it is heated.
Fresh Autumn Black Truffle (TuberUncinatum Chatin Vitt), also known as the burgundy truffle is quite similar to the summer truffle. It has a black skin but the flesh is darker going from a light to a darker brown and a more pronounced hazelnut flavour.
Autumn Truffle are wonderful when used in pasta and rice dishes, or to complement meat dishes. This truffle has a more intense aroma compared to the Summer Truffle, one of the reasons because it fetches slightly higher prices on the market than the Scorzone.
Odour: of medium intensity, stronger than Tuber Aestivum odour, different, sometimes phenolic and unpleasant when very ripe.
Taste: of medium intensity, stronger than Tuber Aestivum taste, nutty.
Country: Italy
Cooking Tips:Â Suitable for starters and appetizers, pasta, meat and fish dishes, eggs, toasted bread, beef carpaccio and dried fruit.
Tuber Aestivum Vitt. also known as Summer Truffles, Â is native to Europe but is also successfully cultivated in other parts of the globe and appreciated for their unique and musty aroma.
The most plentifully harvested truffle. The fruity body ranges from the size of a hazelnut to that of an orange. The skin is black. The odor is pleasant and ican be quite intense in wales , resembling that of hazelnuts and mushrooms .
Summer truffles have a dark, thick, rough outer skin with large, diamond-shaped pyramids, and a marbled coffee/ cafe au lait colored interior when ripe.
They are served raw on warm dishes, but also can be heated (slightly) to release a more robust flavor and aroma.
Tuber Melanosporum is the scientific name for Black Truffles, also known as the most prestigious black truffle.
Melanosporum has a globose shape with brown-black rind and reddish-black flesh, furrowed by light and thin veins, very ramified. It is considered the most valuable of the different variants of Black Truffle and has an exquisite taste that manifests itself more clearly after cooking.
It refines the taste of fish, meat, pasta dishes and soups, providing a more intense aroma as it is heated.
Fresh Truffle available weekly upon request. Get the latest quote on Monday and place your order before 16:00 the same day to be delivered on that week.
Alba White Truffles (Tuber Magnatum Pico) sees the best harvest between November and December, and are the most aromatic and priced truffles amongst the various tuber variants.
These truffles are prized for their delicate floral notes and strong aroma. With a mesmerising white marbled flesh, these really do look as magnificent as they taste.
Bottles Containing:
Olive oil, winter black truffle (Tuber melanosporum), aroma
Indicated For:
For uncooked dishes, for carpaccio of meat and fish, mayonnaise, pasta, risotto, cooked vegetables, boiled fish or meat, entrees of meat or fish
Carpaccio slices of black summer truffle in extra virgin olive oil.
Italian truffle specialist, Geofoods produces these thinly sliced summer truffles in extra virgin olive oil. This truffle carpaccio is perfect to garnish any dish.
Italian truffle specialist, Geofoods, creates this black summer truffle preserved whole in the jar with truffle juice, water, salt and nothing else. Use for seasoning pasta and rice, meat roasted or boiled fish.
Italian truffle specialist, Geofoods, creates this black summer truffle preserved whole in the jar with truffle juice, water, salt and nothing else. Use for seasoning pasta and rice, meat roasted or boiled fish.