+ Keep truffles refrigerated and in an airtight glass container.

+To absorb excess moisture, store with a desiccant - like rice, oatmeal, or silica packets. You can also wrap the truffle in parchment paper or paper towel. 

+Change paper and rice daily.

+Additionally, be sure to wipe out any condensation that accumulates inside the container with the truffle. 

+The goal is to keep the truffle as dry as possible, and that will allow for longest shelf life. However, as with all truffles, the aroma begins to dissipate from the moment that it is harvested from the ground, so using it ASAP will give the most flavor and aroma. 

+ If you plan to store your truffle for more than 3 days, we recommend making a butter, oil, or freezing the truffle for future use. 

+ If you freeze the truffle, it will maintain all the flavor and aroma, but it will change the texture and it will not be usable for fresh shaving, but will be fine for sauces, butters, creams, or infusions.

To make the most of your truffle, you can use it to infuse products as soon as you get home.

If you wish to infuse any product that has a high fat content, it is possible to do so just by storing the truffle in a container with whatever you wish to infuse. 

It is best to keep your truffle in a small container wrapped in parchment,  and set that whole container into a larger sealed container with whatever you wish to infuse. 

This recipe can be modified to use as little or as much truffle as you have. Even a small chunk around 10 grams (20$) will be plenty to use in this recipe. If you want your butter to be very potent, add 1-2 sticks of butter for every 10 grams. 

Also for best taste use a good high quality grass fed butter.

Let butter come to room temperature. 

for small batches mix confetti sized pieces of truffles into butter. 

Enjoy! stores in fridge for a few months, keep in freezer for long term storage.