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.
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.
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!
