In saucepan, combine truffle paste, shallot, roasted yeast powder, coconut water, dashi powder, fish sauce, and black peppercorn, bring to low simmer for about 15 minutes to combine flavors, then transfer to blender.

Blend on high speed, add pumpkinseed oil and butter while blending to form smooth emulsion, add charcoal powder, taste and adjust as needed, then pass through chinois.