Microplane maximisation

It’s all about maximisation

Maximum surface area, maximum aroma, maximum experience

The Microplane

Not just a fancy tool for zesting citrus or grating chocolate, the microplane is a precision tool, perfect for handling delicate truffles. And on our farm, it is our truffle tool of choice. You will find most (if not all) of our recipes use a microplane for preparing the truffle.

Microplaning (fine grating) truffles increases their surface area, allowing more of their volatile organic compounds (VOCs) to be exposed and released into the dish. This means you get a stronger truffle experience, as more aroma diffuses throughout the dish, and more aroma is available to your senses.

The finely microplaned truffle also disperses more evenly throughout a dish than sliced or shaved truffle, giving many more bites of that luxurious truffle goodness. This is especially useful when you want the subtle but complex truffle aroma incorporated more uniformly throughout the dish.

Truffles are expensive and precious. Microplaning enables you to use the entire piece of truffle by finely grating even the tougher outer skin (peridium) or oddly shaped parts of the truffle that would otherwise be difficult to shave. This helps reduce wastage and stretch your truffle investment even further.

If you’re adding truffle to a warm dish, incorporating microplaned truffle at the final stages - right before serving - the residual heat will effectively carry the aroma. The increased surface area aids diffusion into the steam and into the dish itself.

The Truffle Shaver

Shaving truffles still has its place. Thin, delicate shavings are visually striking and elegant. The marbled patters of truffle shine when sliced - perfect for garnishing and making a strong sensory impact.

Depending on the dish, precise aroma in a specific bite may be the desired outcome, in which case shaving the truffle allows you to place a perfect truffle slice on the intended bite, like a ravioli or a petite piece of meat - for controlled, balanced flavour in every mouthful.

When thin slices are laid on top of a warm dish, the aroma is carried by the steam and equally a small amount of the steam is absorbed by the truffle slice, which helps to release the truffle aroma, making the aroma lift beautifully at first bite.

A Combined Approach

Using both the microplaning and shaving techniques can help to really balance aroma, flavour and presentation while maximising the use of your truffle.

Firstly, microplane the harder or misshapen parts of the truffle for maximum aroma distribution. Then, shave beautiful, delicate slices for plating and visual appearance.

This hybrid approach gives you the best of both worlds - maximum aroma throughout the dish plus show-stopping presentation.