Author Archives: Kate

What is Dutched Chocolate?

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Dutch process chocolate or Dutched chocolate is chocolate that has been mixed with an alkalizing agent to give it a tamer taste than “natural cocoa”. Natural cocoa is yellowish-brown in appearance compared to the darker brown color of Dutched cocoa. Coenrad Johannes Van Houten invented Dutched chocolate in 1828 in Amsterdam by treating the cocoa powder with alkaline salts to make the cocoa have a darker appearance and also a milder flavor. Before you substitute one type of cocoa or chocolate for the other, make sure you compensate for the pH difference in the chocolate. After the Dutching process the pH may rise from 5.5 to 7 or 8. If you’re eating chocolate for the antioxidants (flavanols) then don’t rely on Dutched chocolate, because the Dutching process destroys phytochemicals.

Dutch process cocoa should not be used in recipes that call for baking soda because it is neutral so it won’t react (only use it in recipes that call for baking powder) but, natural cocoa can be used in recipes that have either baking soda or baking powder. Dutched cocoa or chocolate is also good for use in cakes that you want to be able to taste the other ingredients as well (such as European cakes). Natural cocoa or chocolate is good for use in brownies, cookies and some chocolate cakes (but it’s up to you to decide what you want to use it in). Well known natural chocolate brands are: Ghirardelli, Scharffen Berger and Hershey’s. Some well known Dutched chocolate brands are: Droste, Lindt, Valrhona, Poulain, and Pernigotti. Dutch process cocoa (1 cup = 92 grams) weighs more than natural cocoa (1 cup = 82 grams). Here at Intrigue Chocolates we use a premium blend of lightly Dutched cocoa, just dutched enough to be less bitter, but not over-dutched to the point of tastelessness.

Repair Your Body with Chocolate

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Antioxidants are nutrients in food that clean up and prevent the free radicals from causing damage by keeping oxidation at a good level. Beta-carotene, lycopene, vitamins C, E, and A, are some examples of antioxidants. Some studies show that there’s a possibility that antioxidants may slow and/or prevent cancer. A few foods rich in antioxidants are: berries, artichokes, red grapes and red wine, beans, carrots, apples, potatoes, and dark chocolate. Also antioxidants are believed to have anti aging and anti heart disease properties. Examples of foods that have beta carotene in them are: green plants, carrots, sweet potatoes, squash, spinach, apricots, and green peppers.

Lycopene is a caretenoid that some studies have shown that it has antioxidant properties but actual activity in humans is still unclear. Vitamin C (ascorbic acid) is a water soluble nutrient that the body needs to make collagen in body tissues and it also helps the human body to absorb iron which is essential to the formation of hemoglobin which carries oxygen throughout your body. Vitamin E is a fat soluble nutrient that has antioxidant traits and may reduce the risk of cancer and heart disease. Vitamin A (retinol) is a fat soluble nutrient that has antioxidant traits and also is thought to help the body develop, prevent some types of cancer, and improve your immune system. Dark chocolate has Catechins and Phenols both of which could prevent heart disease and cancer. So the next time you eat Intrigue Chocolates, don’t feel bad because your also eating antioxidants.

January Truffle Flavors

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January is named after Janus, the ancient Roman god of doorways. Let us step together through this doorway of the new year into peaceful transitions and beautiful beginnings in 2012.

What’s the Buzz? – Honey is an amazing medicine; anti-bacterial, anti-fungal and anti-viral. All that, and so yummy! This month we’re using mint honey which is very dark and has a musky flavor reminiscent of old-fashioned horehound candy.  Thanks to our Truffle-of-the-Month Club member who provided this remarkable ingredient.

Tannenbaum – Close your eyes. Taste the subtle aromatic notes of a winter morning in the Pacific Northwest. This truffle is flavored with a Douglas fir bud brandy from Oregon. Does this taste like eating a tree?  Nope!  It tastes like eating dark chocolate while walking under frost-covered firs.

Frangelico – The flavor of this Italian hazelnut-and-herb liqueur adds a soft, rich luxury to the already earthy chocolate.

Cinnamon-Raisin – Cassia cinnamon has the cheery, robust smell that reminds us of baking cookies and holidays spent with Grandma. Raisins fight cavities and mouth disease by battling bacteria in the mouth.

Rooibos – Rooibos–also known as African Red Bush–gives a smoky, sweet taste with a touch of tartness. This is an absolutely delicious addition to chocolate!

the Doctor – “Put the lime in the coconut, you drink ‘em both up.” Thank you Harry Nilsson for this combination! This is another one of our vegan truffles (no dairy).

Thai Basil – Thai basil has a licorice taste and smell that are not found in sweet basil, but it is not to be confused with the Western strains called anise basil and licorice basil.


Ruby Port – This fortified red wine adds a deep, bright finish to the truffle.  We made this one with the 2004 Porto Paradiso from our friends at Paradisos del Sol Winery in Zillah, Washington.


Jamaican HOT Chocolate Truffle – Dark rum, nutmeg, honey, vanilla, and habenero peppers influence this favorite truffle. The character of rum can vary profoundly depending on how it is aged. Barrel aging and burnt sugar give this drink its characteristic natural brown color. Habanero peppers can be unpredictable, but they are all hot. The familiar orange tropical fruit originated in the Yucatan pennisula, but habaneros come out of the Caribbean, too. Rum and habaneros are old island mates, finally found together again in this exciting truffle.

Saint Basil Truffle – The “King of Herbs”, fresh, organic basil will surprise you with how wonderful it tastes in dark chocolate. One of the most popular herbs throughout history, our Saint Basil Truffle remains on the top of the popularity list with our customers. Rich in phyto-nutrients and iron, basil has many health benefits.

Fortunato 4 Truffle – Thought to be extinct for 100 years, this single origin chocolate comes from Peru and is organically grown and fairly traded. Named for the Peruvian farmer, one Senor Fortunato, who was caring for the re-discovered cacao trees at the high altitudes of the Maranon Canyon.

Zoka Moka Latte – This month’s direct-trade bean is the Colombian Huila, roasted by Zoka Coffee Roasters & Tea Company, an award winning Seattle-based operation.
Help your taste buds make this new year a good one by indulging in Intrigue Chocolates.

Hot Cocoa for Christmas?

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If you’re looking for something that warms you up, tastes delicious, and is a great stocking stuffer, then our Hot Cocoas are what you’ve been looking for. Currently we offer five flavors: Jamaican HOT Chocolate, Lavender, Pie Spice, Raspberry, and Vanilla Bean. All of them are made with natural ingredients blended to match the flavors of our truffles (and without using dried milk).

Jamaican HOT Chocolate Cocoa – Vanilla, nutmeg, and habaneros are old island mates, reunited  in this exciting hot cocoa blend.

Lavender Cocoa - Aromatic as an evening walk through a summer garden.

Pie Spice Cocoa - No pumpkin to be found here, just lots of awesome spice flavors, swirled around in dark chocolate.  Cinnamon, ginger, nutmeg, allspice, and cloves, oh my!

Raspberry Cocoa - Did you know that raspberries are actually part of the rose family?

Vanilla Bean Cocoa - Cultivation, pollination and harvesting of vanilla is done completely without machines, fertilizers or pesticides.  Is this one vanilla or chocolate?  Yes!

The earliest form of liquid cocoa, xocolatl, is believed to have been created by the Mayas 2,000 years ago by mixing ground cacao with cornmeal, water, chili powder and other ingredients. After that in 1400 AD the Spanish then made it with cacao, vanilla, and other spices.They called it chocolatl and brought it back to Spain where it was consumed by the upper class society. In 1657 the first Chocolate House opened, and was still an expensive luxury.

Now 2,000 years later Intrigue Chocolates is helping make excellent hot cocoa available to everyone!

December’s Truffle Flavors

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Cocoa is a great way to start a chilly December!

Sugar Plum Truffle – Caramelized sugar and Mirabelle (plum brandy) join forces to create a special treat. We use organic, fair trade, evaporated cane juice for the best flavor. It is said that the variety of plum (the Mirabelle) used to make this brandy was a gift to the people of Lorraine, France, by Saint Nicholas himself.
Orange Spice Truffle – Like the changing seasons, this pairing creates a sense of anticipation and delight. The warm spices and vivid orange of this truffle will bring the winter holidays to mind. Fresh orange zest, cloves, allspice, and cinnamon to evoke aromatic seasonal memories.
Rumple Minze Truffle – 100-proof peppermint schnapps brings this chocolate truffle about as close as it could get to tasting like a candy cane!
Juniper Berry Truffle – After crushing the berries with a mortar and pestle, our chocolatier steeped them in the cream, and then strained out the bits, leaving only the fresh flavor behind. What flavor is that? Well, this one tastes like a Christmas tree, of course! (A chocolate-covered Christmas tree, at that.)
YoHoHo Rum Truffle – A chocolate lover’s version of a classic rum ball, this truffle is made with dark chocolate, dark rum, and vanilla beans.
Liquorice Truffle – Not to be confused with the taste of black jelly beans, licorice root (Glycyrrhiza glabra) adds a mellow, sweet, woody flavor to the chocolate.
Ginger-Molasses Truffle – Made with blackstrap molasses (organic and unsulphured) and dried ginger. Blackstrap is the third go-around in the process of separating sugar from sugar cane. A by-product by definition, but we think of it as one of nature’s yummiest sweeteners.
Pineapple Truffle – Pineapples are a great source of vitamin C (80% DV per 100 g). Also, pineapples got their name from it’s resemblance to pine cones. In some cultures pineapples are a sign of welcome, so welcome these truffles into your mouth!
Saint Basil Truffle – The “King of Herbs”, fresh, organic basil will surprise you with how wonderful it tastes in dark chocolate. One of the most popular herbs throughout history, our Saint Basil Truffle remains on the top of the popularity list with our customers. Rich in phytonutrients and iron, basil has many health benefits.
Jamaican HOT Chocolate Truffle – Dark rum, nutmeg, honey, vanilla, and habanero chilis influence this favorite truffle. The character of rum can vary profoundly depending on how it is aged. Habanero peppers can be unpredictable, but they are all hot. Rum and habaneros are old island mates, finally found together again in this exciting truffle.
Zoka Moka Latte Truffle – Made with direct-trade coffee from Los Placeres Farm in Nicaragua. This bean is roasted by Zoka Coffee Roasters & Tea Company, an award winning Seattle-based operation.
Fortunato No. 4 Truffle – Thought to be extinct for 100 years, this single origin chocolate comes from Peru and is organically grown and fairly traded. Named for the Peruvian farmer, one Senor Fortunato, who was caring for the re-discovered cacao trees at the high altitudes of the Maranon Canyon.

Our truffles at Intrigue Chocolates make great gifts for the holiday season!