Chicken stock
Salt
Grated white truffle
Butter
Tagliolini

1. Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock.
2. Drain, reserving the stock for another use, and toss the pasta with a bit of butter.
3. Place the pasta on separate serving plates and grate a bit of white truffle over each.

1/4 cup icing sugar
Icing sugar or cocoa or white chocolate (to roll in or to drizzle on top)
1 tablespoon corn syrup
2 tablespoons butter
8 ounces good semisweet chocolate
1/2 cup heavy cream
1 tablespoon instant coffee

1. Add cream, corn syrup, butter and coffee in a microwave safe bowl.
2. Microwave on med-high till hot but not boiling.
3. Add chocolate and stir till melted.
4. Once cool to the touch use a mixer and mix on high till colour lightens then cover and refridgerate for 3 hours minutes or overnight.
5. Make small balls (bite size) with your hands using icing sugar so they don't melt.
6. Roll in cocoa or icing sugar, my favourite is to drizzle with white chocolate.
7. keep refridgerated will keep in a closed container for 2 weeks but they won't last that long.

1 to 2 oz black (tuber aestivium or melanosporum) truffle
3 tbl EV olive oil
1 tsp brandy
Juice of 1/2 lemon
Salt and pepper
4 slices of your favorite Italian or French bread
1 clove garlic, minced
2 tsp green peppercorns (brine packed)
7 oz chicken livers

Place garlic and green peppercorns in a mortar and reduce to a pulp. Cut the well trimmed livers and truffles into small cubes. Heat the olive oil in a frying pan and when hot add the livers and truffles. Stir fry for about 5 minutes then add garlic/peppercorns and cook for about 2 more minutes. Add brandy and lemon juice, season with salt and pepper and blend well. Spread evenly on toasted bread.