Globular, sometimes lobate in shape with a brown-black rind and tightly-spaced warts with a depression at their summit and lengthwise grooves. The gleba or pulp is grey-brown or purplish-black in colour and marbled with thin white veins. The spores are spinulate. It may be as big or even bigger than a large apple. It is gathered during the winter in particular at the beginning of the year especially under oaks, hazels and black hornbeams. With its specific flavour and fragrant odour, it is highly appreciated for culinary purposes and is considered by the French as the best for this purpose and is therefore the most prized of the "black truffles". It is eaten preferably after a short period of cooking.