Winter Black Périgord Truffles (tuber melanosporum) are the most elite and esteemed of all truffle varieties. They bring deep, earthy undertones of cognac, chocolate, and musk, with aroma and flavor that amplify even more when gently heated. Only a few places in the world are able to yield phenomenal renditions of tuber melanosporum, and their seasons are short enough that every day of peak ripeness has the feel of a veritable gold rush.

Until very recently, freezing Périgords could never quite resurrect their full glory, but we are thrilled and proud to now have a process that does so. Through a combination of exceedingly meticulous selection and the usage of liquid nitrogen in the freezing process, the results are nearly identical to a fresh truffle—easily evoking 95% of the aromatic intensity of the season's best examples.

This year, with an especially beautiful and abundant season in the southern hemisphere, we employed our liquid-nitrogen method to peak flushes of Chilean Périgords, and we couldn't be happier with the results. Though there's nothing quite like the thrill and chaos of being in the midst of the harvest, these frozen truffles faithfully recreate the spoils of those efforts, delivering just about everything we look for once the truffles make their way to the kitchen.

To thaw, leave the black truffle out at room temperature for half an hour. Flash Frozen Perigord Truffles are best shaved when not fully thawed and still partially frozen. Fully thawed truffles will be quite soft and are best if minced or chopped to add to a dish.