Truffle
truffel · truffe noire · Tuber melanosporum
Truffle: what every chef needs to know
Open any well-stocked walk-in and chances are you will find Truffle — the most prestigious mushroom in the world. The black Périgord truffle and the white Alba truffle are the two top varieties. The white truffle has a more intense, more volatile fragrance and is always served raw, never heated. The black truffle is aromatically more stable and can be lightly heated to a maximum of 70°C (158°F) without significant aroma loss. Truffles grow in symbiosis with the roots of oak and poplar trees and are found by trained dogs or pigs. The Périgord truffle market in Sarlat (January–February) is the most prestigious in the world. Food cost: black truffle €800–1,200 per kg; white truffle €3,000–8,000 per kg in peak years. Per dish use 3–8 grams, bringing the ingredient cost per portion to €3–65.
Truffle: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Mandoline of truffelschaaf: thin slices of 1-2mm directly over the warm dish schaven
truffle in closed pot with butter in koeling: aroma migreert completely to the fat
Truffelschijfjes sous vide with veal of chicken give maximum aromaoverdracht without hitteverlies
fresh truffle 48u in closed pot with eggs: the eggs absorberen the aroma for truffelomelet
Truffle: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Truffle: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Black Périgord truffle: December–March. White Alba truffle: October–December. Summer truffle (Tuber aestivum) available May–August: aromatically less intense but affordable at €200–400/kg.
Truffle: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Truffle
How do you recognise fresh truffles of poor quality?
Fresh quality truffle is firm (no soft spots), has an intense earthy scent at room temperature and a dark marbled interior in cross-section. You can smell good truffle through a closed bag. Soft texture, ammonia odour or a light interior indicates overripeness or poor storage. Purchase from specialist traders with a certificate d'origine.
Why should you not heat truffle?
White truffle must never be heated: the aroma evaporates completely at 60°C (140°F). Black truffle tolerates light heat up to 70°C (158°F). For warm use, always add truffle at the very last moment: shave over the plate directly before serving, or add 30 seconds before the end of preparation. A pan of truffle that simmers for 5 minutes loses 80% of its aroma.
How do you calculate the truffle surcharge for the menu?
With a purchase price of €1,000 per kg of black truffle and a use of 5 grams per dish, the ingredient cost is €5. With a food cost target of 25%, the minimum selling price is €20 for the truffle addition. A supplement of €18–25 per dish is market-standard and is perceived as reasonable by guests for the luxury cachet.
At what temperature should you store Truffle?
Store Truffle at 2°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Truffle professionally?
The primary professional technique for Truffle is Schaven (raw) at Kamertemperatuur for Direct voor serveren. Always verify core temperature with a calibrated probe thermometer.
Does Truffle contain allergens?
Truffle is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
