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How to make Truffle Honey

mikelowie Nov 22, 2009 07:19 PM

I just bought 2 black truffles and, and in an unrelated incident, promptly chipped a tooth. So...I can't eat steak and I need to figure out what to do with the truffles and the first thing that came to mind is to make truffle honey.

I had it in an italian restaurant in germany once and it was incredible - i couldn't stop eating it! So...i've looked on the web and the only recipe i could find was not really clear - it said to use a double boiler, but not much more than that. Has anyone made truffle honey and if so could you reply? If not I'll have to resort to truffle risotto and we all know how that goes...


  1. p
    pb n foie Nov 22, 2009 07:25 PM

    In the restaurant I work at we just chop the shit out of it and add it to honey. If I were to go this route I would also warm the honey with the chopped truffle to bring out even more flavor. If you don't want to heat the honey, which we didn't, it will take some time for the honey to develop the truffle flavor and essence. Yeah, it doesn't make for beautiful looking honey, but it will be great as long as the truffle is awesome. Good luck!

    4 Replies
    1. re: pb n foie
      mikelowie Nov 22, 2009 07:44 PM

      Thanks - i don't want to heat the honey because it destroys the internal flavor of the honey, but it seems like it might take a long time to infuse the honey. Do you know how long it might take, and what the ratio of honey to truffle is?

      1. re: mikelowie
        c oliver Nov 22, 2009 08:14 PM

        Not trying to hijack this but how does heating honey destroy its flavor? Sincere question.

        1. re: c oliver
          mikelowie Nov 23, 2009 12:49 PM

          I assume it will break down and denature the flavor and scent compounds, thus destroying the flavor. I have some honey's from Alemany market that have very specific flavor profiles arising from the specific flowers the bees took the pollen from (i.e. oak, avocado, etc.) and I believe if they are heated it was adversely affect them.

          1. re: mikelowie
            Catherine L. Allin Dec 14, 2009 09:54 AM

            Actually, this just came up in a class recently. The very beneficial enzymes are destroyed in the heating process. When crystallization occurs, never place in the microwave! (we've all seen this done) Place in a warm water bath to melt.

    2. i
      itryalot Dec 14, 2009 02:38 PM

      I know the white ones are better, but how about having some shaved on some egg noodle pasta (homemade) tossed with butter, shaved parm?

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