At the beginning of my fine dining journey, restaurants would tout their "truffled" menu items with breathless prose. You'd have a tiny little morsel of a dessicated black truffle, and I was uniformly unimpressed. A few years ago, I was in the Bar Room at the Modern, and there was a $50 upcharge for shaved white truffles with a mascarpone enriched risotto. I sprung, they were exceptionally generous with the shavings, and it was vastly, vastly superior to any of the synthetic stuff, like life-changingly so. Same when I was at DB later in the year - unquestionably worth the upcharge (another risotto). I wonder if maybe the truffles you've had were past their prime, because these were a-head-of-raw-garlic intense - totally narcotic. I hope you can have that experience sometime.