From our experience working with restaurant buyers, black truffle is more commonly used for daily dishes.
Stable flavor
Black truffle has a more balanced aroma. It works well with eggs, pasta, rice and meat dishes.
Easier handling
Compared with white truffle, black truffle is less sensitive to temperature and handling.
Cost control
For restaurants, cost is always a factor. Black truffle offers a better balance between price and usability.
Menu flexibility
It can be used in both Western and Asian cuisine, which makes it easier for chefs to design dishes.
