himalayan black truffles

has anyone ever cooked with these? they're inexpensive and i was given a bag of them, frozen. i'm more familiar with the incredible smell of white truffle (mostly from truffle oil), and these are really pungent; and i'm not sure i mean that in a good way. i can imagine some of the things to do with them (biscuits, risotto). i'd love to hear if any of you have actually used these, rather than french or italian truffles. and what the differences might be in how to cook with them. thanks, justjoan