It's all about infusions. 

One 50gm piece of truffle can be divided into four and each piece used for three infusions. This step-by-step process will get the most out of your truffle, transforming eggs, oil, brie, chocolate, cream, cheese, honey, risotto rice, butter and salt.

First off... buy a 50gm truffle and cut into four evenly sized pieces, which we'll call T1, T2, T3 and T4.

Step One - first infusion...

T1 goes into a glass jar with eight whole eggs. The perfume will infuse the egg and subtly flavour the raw egg.

T2 goes into a glass jar with 500mls of cream.

T3 is infused in a glass jar with percorino or gruyere cheese.

T4 is infused in a glass jar with 500 gms of dark chocolate pieces.

After four days, remove the truffle, rinse under cold water, and dry extremely well.

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Step two - second infusion...

T1 is infused in glass with good quality olive oil which can be used for dressing, marinating and splashing.

T2 is finely sliced and put through a quality brie (1300gm). Wrap the brie back in it's original wrapper, then glad wrap and refrigerate. Brie will be ready to eat in three days.

T3 is infused with good quality local honey, again glass, refrigerated.

T4 is placed in good quality risotto rice, in glass jar.

After four days, remove the truffle, rinse under cold water, and dry extremely well.

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Final step - final infusion!

T1 is finely grated with 300gm of quality unsalted butter, and whipped in a mix master (aeration helps in carrying the aroma).

T2 is finely grated into a good quality salt. Use Olsson's Salt. Keep chilled and in glass or freeze for a prolonged aroma. Then store in the fridge.

T3 is shaved into a good quality vodka (glass). This will preserve the truffle for up to three months.

T4 is shaved onto any array of dishes, perhaps truffle eggs, risotto.. you name it.