Aroma
Aroma is king, chefs buy truffles on aroma.
The best chefs match their truffles to the plate they’re preparing.
This can take a lifetime to master. So practice, enjoy the journey, life’s short.
Skin damage
Check for insect and slug damage.
Early in the season there might be a farmer’s nick, this is OK. Farmers check the flesh inside truffles before they take them from the ground.
The flesh of your truffles should be black with bright white veins. Don’t pay for milky or brown flesh.
Firmness
Fresh celery goes snap when you bend it. Fresh truffles are firm and weighty in your hand.
Shape and size
Chefs select on aroma but if they want a showie truffle, shape and size counts.
Class Xtra truffles will have everything that is mentioned above as well as be beautifully round and weigh no less than 20 grams.
Class One truffles also need to have all of the above but won’t be as smooth and round and can have cuts. These can be no less than 10 grams.
