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1 Edible fungi growing underground, associated with roots of oak trees; very highly prized for their aroma and flavour. Most highly prized is the French black or Perigord truffle, Tuber melanosporum, added to pâté de foie gras. Others include white Piedmontese truffle, T. magnatum; summer truffle, T. aestivum; and violet truffle, T. brumale; see also mushrooms.

2 Chocolate truffles, a mixture of chocolate, sugar, cream, and often rum, covered with chocolate strands or cocoa powder.

Subjects: Cookery, Food, and Drink — Medicine and Health.

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