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Digital Subscriptions > Delicious Magazine > October 2016 > TRUFFLE HONEY


Truffle honey combines aromatic sweetness with complex savoury and earthy flavours (it’s not your ordinary toast-topper). The key thing is to go easy – the tiniest bit of this magic ingredient can turn the ordinary into the extraordinary, but it can just as easily overpower



Truffle honey is honey that’s been infused with slices or pieces of truffle: knobbly, pungent fungi that grow underground, around the roots of certain trees. Both white truffles (Tuber magnatum) and black truffles (Tuber melanosporum) can be used as they’re similar in taste, but the black ones have a stronger flavour, giving the honey greater intensity. You can find different varieties of honey too, but the most widely available is acacia honey. Truffle honey is an acquired taste and you can definitely have too much of a good thing, so it’s wise to start by using just a little. You can always drizzle more over later, but it’s impossible to take back if you overdo it.

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About Delicious Magazine

As the nights draw in, October’s delicious. brings comforting cheer with Jacob Kenedy’s guide to game cookery, Debbie Major’s best recipes using beer and Maria Elia’s favourite moussaka. You’ll also find Halloween snacks, chocolate cinnamon buns (yum!), guilty pleasure puds (lots of chocolate), Italian midweek suppers, Middle Eastern vegetarian meals and breakfasts to leap out of bed for. Plus (cue fanfare!), editor Karen Barnes reveals the Produce Awards 2016 winners.