3 New Flavors in March!

March seems to be something in between full-fledged, bustin’-out-at-the-seams Spring and the last-gasp of Winter. It’s a month for contemplation and thinking of in-between things, things to come, the arrival of change, and the renewal of everything once again. You know how we think at Intrigue Chocolates: this is the perfect frame of mind for chocolate truffles! (Isn’t it always?)

Three new flavors are going to herald in Spring for Intrigue truffle-lovers. All are available at the Chocolate Shop! Check these out:

March’s Seasonal Flavors:
Jamaican Hot Chocolate TruffleJamaican Hot Chocolate Truffle – Always a good warmer-upper! Aaron’s signature truffle includes: nutmeg, rum, vanilla, honey, and habanero chilis, just to remind your taste buds who’s boss!
Basmati Chocolate TruffleNEW! Basmati Truffle – This one ROCKS! An epiphany to our chocolatier, inspired as he sipped from his muse (a glass of fine Viognier), this combination of dry-roasted brown basmati rice and fresh lime zest is unforgettable.
Irish Coffee Chocolate TruffleNEW! Irish Coffee Truffle – Face it, there is still a chill in the air…best battled with a little Jameson Irish Whiskey and a dollop of honey in your coffee!
Stout Flavored Chocolate TruffleNEW! Stout Truffle – The idea of eating flowers is the ultimate in romantic food. Since ancient times rose petals have been present at feasting tables, both as decoration and part of the menu. The R. Valentino Truffle uses culinary-quality dried rose petals that lend a delicately rosy aroma, with the impression of vanilla and cool sunlight.
Honey-Ginger Chocolate TruffleHoney-Ginger Truffle – Emblematic of the liquid-gold sun of Spring and our faith in warmer days right around the corner. A large dose of sweet honey mellows the mouth-warming ginger perfectly.
Saint Basil Chocolate TruffleSaint Basil Truffle – Ever fresh, ever organic, the basil in this truffle breaks through to give you a burst of green that brightens in your mouth and makes you smile.
Place your orders for Intrigue Chocolate’s February’s Flavors and you will be sure to make your Valentine happy!

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The Year is Still New – Chocolate can be Healthy

It’s not too late to make a solid New Year’s Resolution. (Though if your original idea was to stop procrastinating, you may be a little behind on that one!) But it’s still barely 2010, and we have resolved to help you be healthier by eating truffles. While you may think that chocolate is a guilty pleasure, we are here to set the record straight and get it on the health food list. That is, chocolate the way that Intrigue Chocolates makes it can be very good for you.

Research shows that dark chocolate can give you a boost of anti-oxidants that help repair cells throughout your body by trapping destructive free radicals. This is especially important for good heart health, with moderate ongoing consumption of dark chocolate showing significant reduction in high blood pressure as well as lowering the risk of cardiac disease. Plant phenols, found in cocoa, are apparently responsible for this great health benefit, and the darker the chocolate, the more phenols present.

With our commitment to high-quality, fresh, and all-natural flavors, you have a healthful treat before you in the form of Intrigue Chocolates’ Truffles!

So do yourself and your heart a favor by making 2010 the year to eat more good chocolate. It’ll be the easiest New Year’s Resolution you have ever made.

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February’s Fabulous Flavors

Moving right along through the Winter, it is good to see February make its appearance. Even though it’s strictly a winter month, it is at the tail end of things, so we are making progress!

February’s Seasonal Flavors:
Jamaican Hot Chocolate TruffleJamaican Hot Chocolate Truffle – Always a good warmer-upper! Aaron’s signature truffle includes: nutmeg, rum, vanilla, honey, and habanero chilis, just to remind your taste buds who’s boss!
Pear-Lavender Chocolate TrufflePear-Lavender Truffle – Fruit brandies are called “eau-de-vie” or “water of life” by the French. This truffle with it’s pear brandy, lavender (Washington-grown), and honey additions blend to give you a hard to describe, yet choreographed taste experience. Sweet and dark, earthy and floral, musky and citrusy, all together.
Damiana Chocolate TruffleDamiana Truffle – Aptly presented in the Month of Love, damiana (Turnera aphrodisiaca) has been used as an aphrodisiac in Mexico, Central and South America for centuries. An aromatic herb, damiana adds pleasant bright notes and a soft pepperiness to the chocolate.
Rose Petal Flavored Chocolate TruffleR. Valentino – The idea of eating flowers is the ultimate in romantic food. Since ancient times rose petals have been present at feasting tables, both as decoration and part of the menu. The R. Valentino Truffle uses culinary-quality dried rose petals that lend a delicately rosy aroma, with the impression of vanilla and cool sunlight.
Framboise Chocolate TruffleFramboise Truffle – One of our more aromatic truffles, the raspberry brandy blended into our deep chocolate base couldn’t be a better combination. A touch of honey brings out the fruit flavor to savor the experience.
Saint Basil Chocolate TruffleSaint Basil Truffle – Ever fresh, ever organic, the basil in this truffle breaks through to give you a burst of green that brightens in your mouth and makes you smile.
Place your orders for Intrigue Chocolate’s February’s Flavors and you will be sure to make your Valentine happy!

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Wine Club Release and Truffle Tasting

Woodhouse Family Cellars welcomed us into the family once again for their unveiling of their 2004 Darighe (pronounced dare-ig), Nov. 21st 2009. Darighe is a variation on an Irish Gaelic word dearg, that means “red”. In its seventh year of limited production, Darighe draws a faithfully returning crowd.

Pie are Round and Orange you glad.. truffles were very popular with the sippers. Who, by the way, were sipping a 2003 version of said Darighe. While the 2004 was for sale, it had only just been bottled, and to avoid tasting potentially bottle-shocked goods, Woodhouse decided to let the anticipation build. They were pouring 2003 Darighe, a slightly different blend, and asking tasters to buy the new release on faith. By the clip of sales happening, it appeared that there was plenty of trust in the track record and expertise of the winemakers. The chocolatier’s pick was Jamaican Hot Chocolate to pair with the ‘03 wine being served. An adaptable and full-bodied red, it was able to go toe-to-toe with this spicy truffle!

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A Dickens-esque Venue for Precept’s Wine Tasting and Stock up Sale

Remember that old scene from “A Christmas Carol” where the Ghost of Christmas Present (a “jolly giant”) sits atop a mountain of glorious-looking food and luscious drinks all around his warm circle of light? Well, it was sort of like that for us on Sunday, 15 November 2009.

No, we were not in Bacchus’ Great Hall, but there was food and drink aplenty (and the sky-scraping “Tower o’ Cupcakes”) at the Precept Wine Brands third annual “Ambassador Club’s Fall Stock-up Sale”. We think Dickens would have loved the setting, hosted by Herban Feast Caterers at their Sodo Park venue (SoDo=South of Downtown Seattle). Hundreds of Precept’s Ambassador Club members (you, too, could be an Ambassador for the price of entry to the event) gathered under the historic high-ceilinged warehouse with massive exposed beams.

Tables groaned with row upon row of wine bottles, with Precept’s many labels (based in Seattle, with many Washington wineries, but their portfolio includes wineries in Spain, France, Germany, New Zealand, Australia, and California as well) at great prices. Intrigue Chocolates’ table was a popular stop, where Karl and Aaron made recommendations for wines that paired well with our truffles. As usual, our Jamaican Hot Chocolate truffles were a smash, selling out completely. And even though we stocked up on the ever-popular Saint Basil truffle, we nearly moved all of those, too. We were glad to be back with Precept for our third major event together. You will be glad if you catch it next year!

Did you know? Charles Dickens was not all that into Christmas until he visited Henry Wadsworth Longfellow (1842) and got a first hand taste of an American Christmas? The classic book “A Christmas Carol” was written in six weeks during 1843.

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