How to make homemade truffle oil:

1. Boil the cream and vanilla pods

2. Chop 65% chocolate into a basin

3. Boil the cream and vanilla pods, then pour them into the chocolate and stir evenly

4. Add butter

5. Switch to a whisk and continue stirring until the The chocolate and butter are emulsified, have a shine and have some texture.

6. Pour the stirred chocolate into the square mold and smooth it with a spatula

7. Let it solidify

8. Unmold and cut into pieces Squares of the same size

9. Take an appropriate amount of 72% chocolate and melt it over water. Take it out when 1/3 is melted

10. Pour 2/3 on the bar On the top, use a spatula to push the chocolate away, scrape and mix, but do not mix air. When the temperature of the chocolate becomes about 27-28°, quickly scrape it into the basin. Mix the scraped chocolate and the chocolate in the basin evenly, and then separate it from the water. Just heat it to 31-32°.

11. Use a scraper to stick the tempered chocolate to make the edges smooth and shiny.

12. Then dip the cut chocolate pieces into tempered chocolate

13. Leave it for a minute to allow the chocolate skin to solidify, then dip it in cocoa powder and it's done.

Dark Chocolate Truffles

Pour the dark chocolate into a container and let it melt in water at about 60 degrees until there are still hard lumps.

Heat the light cream until it boils, [squeeze it in the microwave for a few seconds] and pour it into the incompletely melted dark chocolate in two or three times. Note that before pouring the light cream for the second and third time, be sure to mix the previous light cream and dark chocolate in the dark chocolate evenly.

Add butter and mix well. Add rum and mix well.

Pour into the mold. Place in the freezer of the refrigerator for two hours

Unmold. Soak the knife in warm water, cut the chocolate, and coat the chocolate evenly with cocoa powder.

White truffles are generally eaten raw, grated and sprinkled on pasta or omelettes. It can be cut into thin slices and added to the meat for roasting, or used to roast foie gras. Some cheeses also have truffles added to them.

The taste of black truffle is not as strong as that of white truffle, so it can be made into truffle salt or truffle honey. In the past, truffles were peeled, but now they are mostly ground to avoid waste.