Truffles are very delicate, and proper storage preserves their unique fragrance. Various methods can be used to store them.
For short-term storage – up to 7 days – you can place them in the refrigerator. To do this: wrap the truffles in absorbent paper, put them in an airtight jar, and change the paper daily to prevent moisture. If you add an egg to the jar, it will absorb the truffle's fragrance.
For long-term storage – up to several months – truffles can be frozen whole or grated. Place them in an airtight bag or container and grate them frozen directly onto your dishes as needed. Be careful! While their taste remains good, their texture becomes more brittle.
Finally, black truffles can be canned through appertization. The truffles are sorted, cleaned, and then placed in jars. Finally, they are cooked at high temperatures, sterilizing them. Unlike fresh truffles, appertized black truffles are not consumed cold and cannot be grated with a mandoline: they must be cooked to release all their flavors. They should be cut into small pieces and then added to the preparation.
Finally, summer truffles can be dehydrated – in slices – just like other mushrooms (morels, porcini). To use them in cooking, you can rehydrate them by soaking them in a bowl of warm water for about 25 minutes. Once rehydrated, filter the truffle infusion and keep this infusion to prepare a sauce or risotto. You can also reheat them directly in a sauce, cream, or juice by heating them for 15 to 20 minutes.