May is the month where we celebrate our mothers, so why not help them celebrate with a box of Intrigue truffles?
Fortunato No.4 Truffle – This truffle is named for Senor Fortunato, a Peruvian farmer who played a crucial role in bringing this single origin chocolate back out into the whole wide world. Thought to be extinct for 100 years this fairly-traded cacao is organically grown at high altitudes.
Jamaican HOT Chocolate Truffle – One of our favorites, this truffle is laden with flavor from habanero peppers, vanilla, honey, nutmeg, and dark rum. One of the hottest peppers, habaneros are tropical fruit that is orange when ripe. Found in the Caribbean, they are originally from the Yucatan.
Saint Basil Truffle – Popular with customers, the Saint Basil truffle may surprise you with its green flavor and organic freshness. Granted magical attributes throughout the centuries, basil reigns among herbs for its flexibility and health benefits..
Zoka Moka Latte Truffle – Roasted by Zoka Coffee Roasters and Tea Company, an award winning Seattle-based operation, the coffee used in this extraordinary Moka Latte comes through in a big way, but manages to keep its smoothness. A Nicaraguan bean, the coffee used in this Intrigue truffle is direct-traded, and organically grown.
Orchid Truffle – Exotic food in your pantry? You probably have vanilla extract on hand, and that’s plenty exotic. Considered a rare plant, bearing an orchid as its flower, and one of the most labor intensive foods you will find in the world. Laborers who are quick with their hands, usually women and children, pollinate around 1,500 vanilla orchid flowers a day. Cultivation, pollination and harvesting is done completely without machines, fertilizers or pesticides. We use the whole vanilla bean to infuse this truffle with one of the best of aromas.
Vrai Chai Truffle – In Hindi “chai” simply means “tea”, and can be a myriad combination of spices all around a base of black tea, often with milk and honey included. Recipes for chai, as we know it, vary between families and are passed down through generations. Aaron starts with a complex chai blend with a list of warm spices as long as his arm, then tweaks it to just where he wants it by adding more spices. Be amazed as the many flavors emerge from this truffle as the chocolate melts.
Zen Dog Bite Truffle – Zen Dog Bite is the newest of our collaborations with Zen Dog Teas. This truffle is blended with Zen Dog‘s black pu-er tea. Pu-er tea is tea that is fermented after it is dried and rolled in the Yunnan province, China. The Bite is black pu-er tea and black cardamom: a zen dog bites its shadow at night.
Banana Truffle – This truffle is made with bananas and white rum which makes plenty of sense since Puerto Rico produces bananas and is the biggest producer of white rum.
Cassis Truffle – Cassis is a liquer made with black currants. Although there is a limited supply of black currants on the West Coast, we found a distillery in Oregon using fruit from a small grower in the region. Shipped while still on the stem, the result is a sweet and tart clear fruit brandy with huge flavor. Stirring it into dark chocolate seemed like the natural thing to do.
Dew of the Sea Truffle – Italian sea salt is harvested by filling pans with water in the spring from the Mediterranean Sea and letting the Sicillian sun and African winds evaporate the the water, which leaves you with salt that is rich in minerals and has a not too salty flavor.
Agave Truffle – Another traditional Native syrup, this one further South! Called “aquamiel” (honey-water) in Mexico, agave syrup comes from cooking down the sap and can also be made into candy. Held sacred and cultivated by the Aztecs, agave is a spikey plant that resembles a cactus or yucca. This large succulent is the essential ingredient for tequila, but from archeological evidence, its role in the lives of meso-americans was huge! Short list; fiber, clothing, storage, construction, fuel, food (shoots, flowers and sap). A light sweetness added to this truffle.
Urfa Biber Truffle – Urfa Biber is a turkish chile pepper that is often described as having a smoky raisin like taste that is less spicy than other chile peppers but slowly warms up. These peppers are prepared by drying them in the sun during the day then wrapping them tightly at night (this process is called ‘sweating’).
Melt into summer with a box of Intrigue Chocolates.
April Truffle Flavors
As plants are in the middle of turning green this April, one of our Spring-themed truffles should be melting in your mouth.
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.
Jamaican HOT Chocolate Truffle – Dark rum, nutmeg, honey, vanilla and habanero 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.
Zoka Moka Latte Truffle – Made with organic direct-trade coffee from Los Placeres Farm in Nicaragua. This bean is roasted by Zoka Coffe Roasters and Tea Company, an award winning Seattle-based operation.
Lemon Truffle – The anatomy of a lemon dictates that only the outer rind, containing the oils and perfumes, be used for fresh lemon zest. Just beneath, the white pith is unpleasantly bitter. Zest, or citrus peel, is prepared by carefully scraping away the “flavedo” to the proper depth. Adding big bang for the buck, zest adds big flavor to foods (making them “zesty”!). Known by the 16th-century Portuguese sailors to be a cure for scurvy, during sea voyages they would stop and plant lemon and orange seeds on many a distant shore.
Cardamon Truffle – Cardamom is an ancient spice with many world-wide associated traditions. Civilizations prized it as a flavoring and for other benefits. It is documented that Egyptians used it to clean their teeth and freshen their breath by chewing the seeds. The scent of cardamom became a Grecian perfume, and later was attributed aphrodisiac qualities in Arabian cultures. Melded with rich chocolate it becomes divine.
Vow of Silence Truffle – This truffle is very unique. It is infused with an herbal liqueur made by Sound Spirits, Seattle’s first distillery since prohibition.
Pink Peppercorn Truffle – Well, they’re a little more red than pink. And they’re not actually pepper, but rather “drupes” (meaning they are the fruit of a particular bush with a small pit or seed inside). But pink peppercorn does have a peppery flavor and is similar to regular peppercorn size. Found in ancient South American medicine, alcohol, and food, this plant has found its way to popularity in French cuisine.
Molasses Truffle – Made with blackstrap molasses (organic and unsulphured). 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. Not to mention the nutrients it offers (iron, potassium, magnesium and calcium). Tons of character in this bittersweet and robust fella’. Bet you always wanted to know what “unsulphured” meant. You know the “un” variety is good for you, but did you know that sulfur dioxide is often added to natural products to make them look nice and extend their shelf life? It’s also what’s in acid rain! That can’t be good.
Bear Trap Truffle – A honey schnapps from those clever Germans, the Barenjager brand name translates as “bear hunter” but the general type of liqueur is called barenfang (“bear trap”). This vodka-based liqueur adds a wistful sweetness to the chocolate.
Zen Dog Bark Truffle – White pu-er tea and lavender…
Zen Dog’s Tea House Gallery is a traditional style loose leaf Asian tea house. They are located on top of Crown Hill in Seattle, Washington with a beautiful view of the Puget Sound and the Olympic Mountains.
Black Cherry Truffle – This truffle is made with black cherry juice. Did you know that the seeds of black cherries contain the necessary compounds and enzymes that produce hydrogen cyanide when the seed is crushed? We definitely don’t do that!Here at Intrigue Chocolates we will even help you melt into next month with our delightful truffles.
February Truffle Flavors
February is the month of love, so what better way to start out this lovely month than to indulge in the natural aphrodisiac of chocolate?
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.
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.
Zoka Moka Latte Truffle – This month’s Colombian Huila coffee beans are roasted by Zoka Coffe Roasters & Tea Company, an award winning Seattle-based operation.
Pear-Lavender Truffle – A touch of honey illuminates the fruit of the pear brandy and mellows the camphor bite of the lavender. Dark earthy cocoa, honey, pear, musk…
R. Valentino Truffle – Made with culinary-quality rose petals, this truffle is delicately floral but definitely rosy, with hints of vanilla. Do we even need to recount the myriad connections of the rose to romance?
Damiana Truffle – Damiana is a South American herb that has long been used as an aphrodisiac. It gives the chocolate pleasant herbal bright notes, a soft pepperiness, and a little rich musk.
Pomegranate Truffle – The pomegranate juice makes this our most intensely tart and fruity truffle. Native to Persia, this ancient fruit still represents love, prosperity, and fertility.
Paradise Truffle – The West African spice “Grains of Paradise” is reminiscent of cardamom, black pepper, jasmine, rose petals, coriander, … It starts subtly, but leaves an invigorating brightness on your tongue long after.
Sweet Raspberry Truffle – For those of you with a sweet tooth (or two), we have this truffle flavored with a sweet all-natural raspberry liqueur.
Sichuan Pepper Truffle- Sichuan pepper is not actually a pepper, it is the outer pod of some of species of tiny fruit that belong to the genus Zanthoxylum. It gets its name from its widespread use in Sichuan, China, but many other Asian countries embrace it also. Unlike the flavor of black, white, or chili peppers, it has a lemony aroma and creates a electric tingling on your tongue due to 3% hydroxy-alpha-sanshool.
Fig Truffle – Many people do not know this but figs are one of the highest sources of calcium and fiber in the plant kingdom. Figs are commonly dried because they bruise easily and spoil quickly after they are picked. When you ask someone what is a fig is they are very likely to say “a fruit” but they would be wrong. Figs are infructescense of the fig tree, which means that the tiny structures inside the fig are the fruits.
Share your box of Intrigue Chocolates truffles this Valentine’s Day. Now that’s love!
January Truffle Flavors
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.
December’s Truffle Flavors
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!