NEW! Sake Truffle – Our 110th flavor is made with Dewanoyuki (“yuki”) sake. “Yuki” means snow and this sake comes from the Yamagata prefecture (prefectures are governmental bodies encompassing cities, towns, and villages) on the island of Nippon (Japan). This sake is made in one of the oldest Japanese breweries (established in 1620)and adds an interesting element to our dark chocolate truffle.
California Bay Truffle – Much stronger than the typical bay leaf of our mother’s beef stew, the California Bay leaf flavor develops weeks after it is picked and dries. With a history as a medicine, it is said that the pungent smell can relieve headaches by tucking a leaf into your hatband.
Chipotle Truffle – Spanish for “smoked chili pepper”, chipotle (or chilpoptle) derives from the ancient Nahuatl word chilpoktli. Jalapenos dried slowly through a traditional process give this truffle a smoky heat.
Tequila-Lime Truffle – Salt, tequila, lime, or tequila, salt, lime? It’s entirely up to you, there is no official governing body for tequila shots. However, Mexico does maintain the exclusive international rights to the word “tequila”, upon pain of legal prosecution. Agave, the plants from whence all tequila comes, tastes differently depending on where it is grown, In the highlands agave takes on a sweeter character, from the lowland agave there is a more herb-like flavor.
Utah Basin Salt Truffle – Ancient seas left behind a rich salt deposit in the basin area of Utah. With commercial saltworks and mining there since 1848, Utah salt has been reknowned for its mineral laden salt. With a unique pinkish appearns and over 60 trace minerals, this salt has a sweet flavor that really brings out the true chocolate flavor of the truffle.
Peaches ‘n Cream Truffle – Someone tell Harry; ancient Chinese emperors sent sorcerers ahead of them when traveling, bearing peach-branch wands to ward off harm. Peaches are still served at birthday parties in China as a symbol of long life. We want peaches with cream at our party.
Orange Truffle – Orange, a noun and an adjective, But what came first, the fruit or the colour? Before this word was introduced to the English-speaking world, the colour was referred to as geoluhread (yellow-red in Old English). There were no oranges for eating in England then, but eventually the fruit bore the name and the English word for it became synonymous with the colour after about 1512. Any way you slice the etymology, orange and chocolate flavors are one of the best combos in the modern world.
Anise Truffle – Anise is the plant that gives real licorice its true flavor. It was so prized in 1305 England that King Edward I taxed it as an imported medicine at its profits helped rebuild the London Bridge. Your mouth will be marveling at what anise does in our dark chocolate.
Zoka Moka Latte Truffle – Sourced from Zoka coffee roasters in Seattle this direct trade bean, works wonders with chocolate and cream. Mocha is how we Americans order chocolate in our coffee, but the name was first a place in Yemen, a major coffee exporter in ancient Arabia. The Italians call it Moka, and that rhymes with Zoka!
Fortunato No. 4 Truffle – Maranon Valley in Peru produces a rare cacao plant that has a mixture of purple and white seeds. Back up, did you know that most cacao beans are purple? Both colored beans turn brown when roasted, but the white beans are lower in bitter anthocynanins. Thereby giving a more mellow tasting chocolate.
Saint Basil Truffle – Basil now grows wild in the Mediterranean areas Such a glorious thought to imagine basil growing as a “weed” (a completely subjective judgement, right? Weed, indeed.) How cool would it be it plunk yourself right down in the thick of it and breathe in the perfume? One fantasy made better only by adding Intrigue truffles to it. Ahhh…a truffle picnic in a Mediterranean field of wild basil. Gorgeous.
Jamaican HOT! Chocolate Truffle – You will find habanero chili peppers, white rum, vanilla and honey in this special truffle. Capsaicin (from the habaneros) is what puts the hot in this HOT! truffle. More evidence is being gathered that says this truffle should be an important part of your weight-loss plan. Capsaicin can curb appetite and increase energy expenditure by increasing heat production. Really! Plus it’s yummy.
Fortunato No. 4 Truffle – Thought to be extinct for 100 years this single origin chocolate comes from Peru and is organically grown. 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. You could call it a “plain” truffle, but this complex bean has so much going on there’s nothing plain about it.
Zoka Way Tisane – Tisane (or ptisan from an ancient Greek word) is the proper term for what we commonly call an herbal tea. Defined by what it’s not, a tisane is an infused drink made from plants that are not the leaves of a tea bush. From the Zoka company, this tisane is comprised of hibiscus, cloves,lavender, orange peel,stevia leaf, and licorice root.
Lavender Lemonade Truffle – Fresh lemon zest, Washington-grown lavender impart cooling flavors to this summery truffle. Garden party elegant, a lavender lemonade is a fragrant and refreshing drink. Where does pink lemonade come from? We don’t know for sure, but steep the perfectly lavender colored flowers, add fresh squeezed lemon juice, and – voila! – naturally pink lemonade. Ahhhh!!!
Grapefruit Truffle – Love it or hate it? Words like sour, bitter and acidic abound in descriptions of the grapefruit. We can’t really argue with that, but we must defend this awesome fruit. Fresh, clean-tasting and wake-ya’-up-in-the-mornin’ zingy. We have to go on record as grapefruit lovers. Using fresh grapefruit zest in this truffle makes the chocolate sing!
Balsamic-Strawberry Truffle – Fresh, organic strawberries marinated in balsmic vinegar, who’da thunk it? You will be delightfully surprised at how great summer dessert treat can be. Of course, chocolate makes it even better.
Paradise Truffle – An aromatic and pungent spice from a leafy plant that grows in West Africa, Grains of Paradise is reminiscent of black pepper. The little reddish brown seeds taste of jasmine and cardamom. They are ground for use in traditional savory dishes and add a spicy aroma to this truffle.
Coconut-Cardamom Truffle – Lots of recipes combine these two alluring flavors. Strange bedfellows as they seem, they actually do very well together. Found in the delectable East Indian candy called burfee, coconut and cardamom flavored sweets are a traditional treat. We use coconut milk and ground cardamom with it’s wonderfully complex notes of lemon,and pepper.
Mojito Truffle – Time to cool off with this traditional Cuban drink and get your mojo workin’. A combo of white rum, lime zest, and fresh organic mint, will make you think of floating among Caribbean Islands.