Infused with the delicious flavour of those much-coveted funghi, truffle honey boasts a sweet and earthy fragrance and a light amber colour. Depending on the recipe or honey used in the creation of truffle honey, traces of nut and garlic flavours may also emerge. The resulting colour may also depend on the type of truffle, black or white, used to infuse the honey.

Truffle honey serves many decadent purposes, and is most often paired with cheeses, salty meats and crispy breads. You may choose to drizzle truffle honey over ice-cream, fruits and other desserts, while many choose to use it in a marinade to baste game birds. Once opened, truffle honey should be kept in a cool, dark place – but it is a good idea to make use of your stash as soon as possible, as the fragrance will diminish over time. The strength of the truffles’ aroma will often vary depending on the type of tree it has grown alongside.

You can enjoy this viscous treat spread over fish, make like the Italians do and end your meal with some truffle honey drizzled atop aged cheese and figs, pour it over some grilled asparagus and olive oil, or try a crostini topped with ricotta, truffle honey and smoked salts (read more about smoked salts here).

You can find truffle honey in many well-stocked grocers and delis, including The Golden Pig and Bread & Butter. If you’ve got some truffles on hand, you can also try making your own truffle honey.

Image via Woodfired Kitchen.