Black truffles are earthier and woodsier than white ones. They're moist and supple, and are meant to accompany the flavor of stews and game birds. Possibly the ideal way to use them is to slip them under the skin of a duck or goose (or even a Cornish hen) before roasting. Instead of shaving them, as you do white truffles, slice them before using them. However, for use in stews, they can be shaved as well. Both black and white truffles are sometimes available in powder form, which is good for year-round use in the kitchen.