Black Gnocchi

There is no difference between truffles, or heroin. Both provide immediate forms of pleasure without having any lasting financial, intellectual, or artistic value. The smell of a truffle is elusive, its that one second of “clicking” between your taste buds and nose that goes away after a 1-2 chews.

Truffle season is almost over, and I picked up a few from the store at a relatively cheap price, each one costs about between 40-60 which was alot better than what the internet was offering me. On an interesting note, COSTCO was selling cheap truffles (fresh + whole) on the internet but they immediately sold out before I could get my hands on one…

Black gnocchi infused with black truffle cream with whipped egg emulsion and fresh truffles.

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Black truffle cream, or I see it more like ground truffles preserved in oil.

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Before adding the truffle cream, I added a touch of black food coloring.

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From the S.O.S food store on Avenue B between 6th+7th street. This store shelves hard to find, rare cuisine ingredients and it is the only place I buy my truffles. I will be doing a post on the jewels of this store soon.

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Truffle fanatics like myself all know this; must preserve truffles in rice.

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Egg + Butter + Salt + touch of Lemon emulsion. Otherwise known as Hollandaise, a classic french method.
Extremely laborious and painful but well worth it.

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My arm is about to fall off at this point. There has to be a cheap trick to this method but I still haven’t found one that works.

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*Dish is from Villeroy & Boch “Bridge” Line.