Fresh black Winter truffles (tuber melanosporum) are often used slightly cooked, whereas white truffles are used raw. Besides their distinct earthy flavor black truffles are known for their unique texture. The skin or gleba of the black truffle is covered in polygonal shapes adding an interesting texture to their already unforgettable flavor and aroma. These truffles are collected from the middle of December through March in Spain, France, Italy, Croatia, New Zealand, and Australia. Plan on using approximately 1oz of fresh black truffles for two main course servings (or three appetizers). Plan on using approximately 1oz of fresh black truffles for two main course servings (or three appetizers).