If you love truffles and are a fan of this particular style of powder, you may well be a regular consumer of black truffle salt. It is pungent and earthy and is often described as tasting like a cross between aniseed and a spicy garlic-like spice. Black truffles are usually made with organic fair trade cocoa butter, not hydrogenated vegetable fat, which may raise questions about the ethics of the manufacture. But many people seem to think that the way the chocolate is made in the first place makes all the difference in the world. Personally, I like my truffles sweet and luxurious; black truffle salt simply gives them that added kick.
There are several different kinds of black truffle salts, one of which is called Cajeput, which is a blend of Brazilian black (Cajeputir Brazilica) and Mexican black (Aurora Habaneroica). Another is named after the district in Switzerland where the chocolate was discovered (Friburg Alps), and is made from a blend of hepple and chocolat. And then there is the German chocolate version which is made with hepple, milk, and rye. These powders are available mainly in the dessert and confectionary sections of grocery stores or specialty food retailers, though you can easily order them online. Another nice thing about these salts is that they are pretty easy to make. Most recipes call for melted chocolate, which can easily be melted down and added to a little water or oil for use as a medium for whipping the ingredients into smooth peaks.
Truffle snacks and other desserts are a delightful treat, especially when they are served with a rich cream sauce, such as whipped cream. These are easy to make, although it does take some practice to get the consistency just right. When it comes to making chocolate truffles, do not forget that the shorter the grain, the more dark it will be. As with most things, practice makes perfect.