Plantin Black Truffle Quintessence

Name: Plantin Black Truffle Quintessence
Brand: PLANTIN
SKU: 110170
Price: 35.00 GBP
Availability: InStock

£35.00

Net: 30g / Plantin since 1930

The Quintessence of black truffles from Plantin, L'art de la Truffe since 1930 — 80% pure Tuber melanosporum, the legendary Périgord black winter truffle, finely chopped and bound with grapeseed oil and salt. No aroma, no flavouring, no filler. The flagship product of the French house, and the format great kitchens reach for when fresh black truffle isn't on the bench

£35.00

The Quintessence of black truffles from Plantin — L'art de la Truffe since 1930. This is Plantin's flagship product and one of the most respected truffle preserves in the world: 80% pure Tuber melanosporum, the legendary Périgord black winter truffle, finely chopped and bound with grapeseed oil and a touch of salt — nothing else. No aroma, no flavouring, no synthetic compounds, no filler. Just the truffle itself, captured at the height of its fragrance, ready to fold straight into a dish without the labour or seasonal limitation of working with the fresh fungus.

Tuber melanosporum is the most prized truffle of the European winter season — January through to early March is its peak — and the truffle that defines French gastronomy at the highest level. The aroma is deep, complex, earthy, with notes of chocolate, hazelnut, undergrowth and a particular dark mineral character that distinguishes it from every other truffle. Plantin work with fresh truffles harvested from their own Provençal truffières and from trusted partner growers across the historic Périgord truffle territory, processing them in their own kitchens in Puyméras within hours of receipt to preserve the volatile aromatic compounds.

The Quintessence is the format the great French kitchens reach for when fresh Périgord black isn't on the bench. The texture is a fine paste — neither slices nor purée, but a chopped consistency that folds beautifully into emulsions, sauces, butters and creams. A spoonful into a finished pan sauce, a knob of butter, a simple risotto, or beaten through soft scrambled eggs delivers the full character of fresh black truffle at any point in the year. Treat it as you would the fresh truffle itself: gently, off the heat, generously enough to taste.

Producer: Plantin, Puyméras, Provence, France · Since 1930

Species: Périgord black truffle (Tuber melanosporum)

Truffle content: 80%

Ingredients: Black truffles (Tuber melanosporum) 80%, grapeseed oil, salt

Net: 30g

Allergens: None

Storage: Keep refrigerated below 4°C. Once opened, refrigerate and use within 24 hours.

Refrigerate at all times. Open the jar and use a clean spoon — never a wet utensil — to lift the truffle paste. Once opened, refrigerate and use within 24 hours. This is a fresh-style preserve with a deliberately short open window, reflecting the absence of preservatives.

The Quintessence is concentrated and aromatic — a little goes a long way. Allow approximately 5–10g per person depending on the application.

Folded through soft scrambled eggs: The classic French preparation. Soft-scramble fresh eggs gently in butter until just set, fold a generous spoonful of the Quintessence through off the heat, plate immediately on toasted brioche. The single most rewarding way to use Tuber melanosporum at home.

Truffle butter: Mash the Quintessence into softened unsalted butter at roughly 1:3 ratio, season lightly with salt, roll into a log in cling film and refrigerate. Slice discs onto warm grilled steak, roast chicken, baked potato or melted over pan-seared fish.

Pan sauce for steak or chicken: Make a classic pan sauce — deglaze the pan with shallot, white wine and stock, reduce, mount with butter — and finish off the heat with a spoonful of the Quintessence. Spoon over the rested meat.

Pasta: Toss hot drained tagliatelle or fettuccine in butter, a little pasta water and grated Parmesan to form a clean emulsion. Off the heat, fold a generous spoonful of the Quintessence through. Plate immediately. Black truffle pasta in 5 minutes.

Risotto: Finish a Parmesan, mushroom or Jerusalem artichoke risotto with the Quintessence at the mantecatura stage, off the heat, alongside the butter and Parmesan. Plate immediately and finish with a turn of black pepper.

On warm toast: Spread thinly on warm toasted brioche, sourdough or toasted baguette as a serious appetiser. Finish with flaky salt and a glass of Champagne.

The principle: Tuber melanosporum is heat-sensitive and its aromatic compounds are volatile. Always add at the end of cooking, off the heat, with enough fat (butter, oil, cream, egg) to carry the flavour. Never boil, simmer or bake into a finished dish — the magic is lost.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

The Quintessence of black truffles from Plantin — L'art de la Truffe since 1930. This is Plantin's flagship product and one of the most respected truffle preserves in the world: 80% pure Tuber melanosporum, the legendary Périgord black winter truffle, finely chopped and bound with grapeseed oil and a touch of salt — nothing else. No aroma, no flavouring, no synthetic compounds, no filler. Just the truffle itself, captured at the height of its fragrance, ready to fold straight into a dish without the labour or seasonal limitation of working with the fresh fungus.

Tuber melanosporum is the most prized truffle of the European winter season — January through to early March is its peak — and the truffle that defines French gastronomy at the highest level. The aroma is deep, complex, earthy, with notes of chocolate, hazelnut, undergrowth and a particular dark mineral character that distinguishes it from every other truffle. Plantin work with fresh truffles harvested from their own Provençal truffières and from trusted partner growers across the historic Périgord truffle territory, processing them in their own kitchens in Puyméras within hours of receipt to preserve the volatile aromatic compounds.

The Quintessence is the format the great French kitchens reach for when fresh Périgord black isn't on the bench. The texture is a fine paste — neither slices nor purée, but a chopped consistency that folds beautifully into emulsions, sauces, butters and creams. A spoonful into a finished pan sauce, a knob of butter, a simple risotto, or beaten through soft scrambled eggs delivers the full character of fresh black truffle at any point in the year. Treat it as you would the fresh truffle itself: gently, off the heat, generously enough to taste.