Truffles are like mushrooms – they sweat and lose moisture over time. Truffles should be kept in a sealed container in the fridge, wrapped in paper towel. The paper towel should be changed daily to prevent build up of excess moisture, which can result in development of white mould. We suggest placing your truffle in a sealed glass jar with a layer of rice at… Read More »Tips For Enjoying Your Truffle
Ingredients: 1 Head of cauliflower, washed 1 Leek (optional), washed 20 mls oil or 40g butter 2 teaspoons Chicken stock powder OR 2 Massel chicken stock cubes (enough to make 1 Litre) 800-900 mls water (depending on thickness desired) 2 teaspoons of horseradish cream (optional) Dollop of cream Freshly grated black truffle Method: Chop leek finely (white part only) Heat oil/butter in saucepan and saute… Read More »Cauliflower Soup with Grated Truffle
Ingredients: 2 pre-truffled fresh eggs (Put a truffle with the eggs (in their shells) into a closed jar in the fridge for 2-3 days, being sure to remove moisture by changing the paper towel or dessicant if using) 140 grams Nestle Dark Chocolate Melts (or 15-20g cocoa for gluten free option) 20-30 grams sugar (to taste) 20-30 grams cornflour (less for a thinner consistency, can… Read More »Chocolate custard (Vla style) with Grated Truffle