Tag Archives: seasonal flavors

Taste of Summer: August Flavors

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August is still full-fledged summer, with all the heat, humidity, and brightness that drives us on to pack in as much summer flavor as possible. Undeniably summertime, for now we will try to put off sensible things like house work, early bedtimes, and regular schedules. Taste all that summer left in August’s flavors.


NEW! Blackberry Truffle – Yes, a fruit. No, not a berry. Gotta’ love that word ‘drupelet’ that describes the conglomeration of tiny fruitlets surrounding the seeds that cling together to make our dear blackberry. Brambles–or caneberries in places like the UK–they are tasty anywhere. Extra tasty in this truffle.

NEW! Mezcal Truffle – Made from the heart of the maguey plant, this distilled beverage hearkens back to the fascination of the conquistadors with the native drink, ‘pulque’. Aguardiente–fiery water–is said to come from a lightning bolt striking the ‘pina’ or heart of the agave.

NEW! Black Lemon Truffle – Known by the names black lemon, black lime, or loomi. Not really lemons at all, this Middle Eastern specialty is actually a dried lime. Strong sour-citrusy flavor that is slightly bitter comes from boiling fresh limes in salt water and drying in the sun.

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.

Basmati Truffle – Rice flavor in chocolate might seem odd, but only if you don’t know basmati. In Sanskrit its name means “the fragrant one”, and in Arabic “my smile”. And for a very flavorful reason. This isn’t your mama’s white rice, folks. Nuanced fragrance is a lovely thing in a truffle. Compare the fresh lime zest in this truffle to the loomi in the other one to see how different a lime can be.

Good Thymes Truffle – Ancient Greeks loved to use the herb thyme in their baths, and for the penetrating fragrance it gave as incense. Believed to give courage and ward off nightmares if tucked under your pillow.

What’s the Buzzz? Truffle – Nectar of flowers, so romantic and so darn good for you, too. Honey is an amazing medicine; anti-bacterial, anti-fungal and anti-viral. All that, and so yummy!

Lady Lavender Truffle – Aromatic as an evening walk through a summer garden. Lavender was sold in Roman times for 100 denari a pound, as much as a month’s wages for a farmer!

Peppercorn Truffle – The piperine compound is responsible for the “pep” in the peppercorn. It gives a distinct woody flavor and a haunting indescribable aroma to this delightful truffle.

Zoka Moka Latte Truffle – Made with organic direct-trade coffee from Los Placeres Farm in Nicaragua. This bean is roasted by Zoka Coffe Roasters & Tea Company, an award winning Seattle-based operation.

Saint Basil Truffle – Clean and clear as a fresh-mowed lawn, green and healthy as the organic day is long. Our basil truffle always pleases.

Jamaican HOT! Chocolate Truffle – The gentle heat of habanero chili peppers peaks through the dark rum, nutmeg, honey and vanilla of this very popular truffle.

This month’s novel flavors bring Intrigue Chocolates to a total count of 109 original truffle flavors. Catch a little taste of summer before it’s over!

July’s Blazin’ “Hot” Flavors

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Hot as blazes, and looking for relief? The intensity of summer heat brings out a different perspective in most of us. A self ready to have fun for the sake of fun, a self prepared to kick back and be “lazy”, like floating down a slow river in an inner tube with a cooler full of chilled beverages. Or a self ready to jump into action, grill up a mess of burgers for the whole crew, or rally teams for jungle volley ball. We had that all in mind as we came up with July’s truffle flavors.

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 Moka Latte – Fuerte! That’s Spanish for “strong”, a notch past robust this fresh-ground coffee flavored truffle has muscle. Made with organic fair-trade coffee from Los Placeres Farm in Nicaragua. This bean is roasted by Zoka, an award winning Seattle based operation.

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!

Cacao Truffle – Laced with white rum, and with organic fair-trade cacao nibs stirred in, this truffle is an all around satisfying sensory experience. Remember that nibs are the ground version of the roasted cacao bean. Considered a superfood by some cacao beans in this truffle give it an almost coffee roast flavor.

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.

Saint Basil Truffle – “Isabella or The Pot of Basil” LXIII. And so she pined, and so she died forlorn, Imploring for her Basil to the last. No heart was there in Florence but did mourn in pity of her love, so overcast. And a sad ditty of this story born from mouth to mouth through all the country pass’d: Still is the burthen sung–”O cruelty,”To steal my Basil-pot away from me!” John Keats

Jamaican HOT Chocolate Truffle – Sometimes heating things up a notch can take the sting out of the swelter. Try that theory with this truffle comprised of dark rum, nutmeg, honey, habanero peppers and vanilla.

Summer. Wonderful, exhausting summer. So much daylight. So many camping trips, vacations and barbeques to plan. Intrigue truffles go great with them all!

Summer Solstice and June Flavors

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Celebrate again the coming of the long season of light, Summer Solstice (June 21st). Need we tell you of ancient, timeless customs that recognized the magic of those long, gentle summer days and especially short summer nights? Or do you instinctively know the un-nameable, but irresistible pull to wander outdoors and stare into the starlit sky with your lover at your side? We do. Bring some Intrigue Truffles along to enjoy the shortest night of the year.


NEW! Tarragon Truffle – Considered one of the “four fine herbs” of French cuisine, tarragon is understood in its role as a flavoring for eggs, fish and chicken. Its significantly less recognized as an excellent addition to dark chocolate. Decide for yourself what you think of this new truffle flavor. Tarragon is aromatically similar to anise, and presents itself beautifully through the chocolate.

NEW! Toasted Sesame Truffle – On the upper regions of the Tigris River, centuries ago, Assyrians told a legend that held the sesame seed in great honor. According to their seers, at the time the gods convened to create the world, they quaffed wine made from sesame seeds. And let us not forget Ali Baba’s magic words; “Open, Sesame!”.

Hibiscus Truffle – Made with the dried petals of the hibiscus flower, this truffle emanates a bright and tart, fruity flavor. The flower itself is a startling red, and when made into a tea is found to be a health additive. Hibiscus is fortifying for the immune system since it is high in Vitamin C. It always appears that it may lower blood pressure and have beneficial effects on cholesterol levels.

Smokin’ Scotch Truffle – You already know that Scotch is whisky made in Scotland, but we like to say it again, because it’s cool! To be true scotch, it must be oak barrel aged for a least three years. Since scotch is usually blended, the year of age listed on a bottle must be of the youngest whisky used in that particular blend. Older is better? We love that sentiment!

Coriander the Great Truffle – “Coriandrum sativum” is the name for the whole plant, from its leaves (cilantro), to its seeds (coriander). Blessed with two common names, this plant evokes strong feelings about its aroma and flavor. Popular in Caribbean and Asian cooking, coriander has a pungent smell, and a citrusy tang.

Orange-Rosemary Truffle – Native to the Mediterranean region, rosemary is a perennial herb with fragrant, needle-shaped leaves like an evergreen. It lends itself well to the citrus flavor of the orange, an ancient cultivated hybrid. Today’s orange traces its roots most likely to a cross between the pomelo and the mandarin.

Clove Truffle – Cloves grow on trees that are in the evergreen family, but have large, shiny leaves. It’s not surprising that this frangrant herb is often used in the making of perfumes, it’s smell is so intense and heavenly. Also a critical component for incense in Japanese and Chinese cultures. We love what it does in chocolate.

Awesome Assam Truffle – Assam tea comes from the Assam region of India, where it grows near sea level. Full-bodied and brisk, this tea is known for its malty flavor and bright color. It is bold enough to be noticed through the dark richness of this truffle.


Bourbon Truffle – An American whiskey, Bourbon is a distilled primarily from corn. Barrel-aged, it is named from its geographical association with the Old Bourbon area of Kentucky. Produced first around the 18th century, tradition has kept this char-barrel spirit alive and well.

Jamaican HOT Chocolate Truffle – Dark rum, nutmeg, honey,vanilla, and habanero chilis flavor this cornerstone truffle. An integral ingredient in Yucatecan food, habanero chilies are used in solid or puree form in many dishes. It’s not just about the heat, but is made all the more amazing by its floral aroma, and citrus-fruity flavor.

Saint Basil Truffle – As always, we use fresh, organic Basil in our hallmark truffle. The botanical name for basil is “ocimum”, derived from a Greek verb meaning “to be fragrant”. And isn’t it ever?


Red Wine Truffle – Using Paradisos del Sol 2004 Cabernet Sauvignon, from the heart of Washington’s Yakima Valley. Each individual wine’s red hue is dependent on the type of grape and how long the grape skin pigment is in contact with the liquid during processing. A small, family-owned and run vineyard takes the time to eat their grapes and find out what kind of wine they want to become. A perfect wine-chocolate pairing!

Whether your Summer Solstice celebration includes a crowd of friends, or just the two of you, take the time to mark the longest day. And bring some Intrigue truffles along to enjoy the shortest night of the year.

May Flavors and Tea, too

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Teas, coffee, and a little something to put in it. We love to have you join us at the workshop and out at events for truffle and beverage pairings. It’s one of our most enjoyable things to do, share with all of you about how our truffle flavors match up with other flavors. This month we have a number of flavors that put the beverages right into the truffle for extra-easy access to pairings!


NEW! Moroccan Mint Truffle – Moroccan Mint tea, or “atai” is a special drink of hospitality in the region, and embodies the essence of cultural art form. The leaves are steeped for just the right length to avoid bitterness, then sugar is added and the drink is boiled to give the distinctive flavor by hydrolyzing the sugar. Fresh mint leaves then add a touch of freshness, and the drink is poured from a height to give a froth. Imagine all that ritual preparation and care as you enjoy this special tea flavor in chocolate.

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.

Jasmine Green Truffle – This particular Jasmine tea bears the weighty name of “Dragon Phoenix Pearl”, using very young green leaves that are rolled into a pearl shape. Throughout the drying process the the tender tea leaves are infused with the scent of fresh jasmine flowers. All wrapped up in a truffle, these delicate flavors re-emerge like a dream.

Mucha Mocha Truffle – Freshly ground, organic, free-trade coffee beans in this truffle give the chocolate a boost that gets your attention right away. We like to think of coffee as health-food, and science supports us. Packed with antioxidants, coffee may give some cardiovascular protection. Recent research indicates that coffee drinkers may have half the risk for some cancers. We say, hedge your bets, and enjoy a delicious treat.

NEW! 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.

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.

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.

Three teas, coffee, a black currant liquer and rum. Some fine additions to dark chocolate truffles that will give you an idea of what happens when you begin to sample beverages with chocolate. (You want more!)

April is Showering Chocolate Truffles

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Easter may be later than usual this year, but Spring is bustin’ out at the seams! We’ve had reports from all over the country of brave, green shoots wending their way to the sun, and rumors of some citizens with a little extra spring in their step lately!


NEW! Pink Peppercorn Truffle – Well, they’re red, not 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.

NEW! 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 for you or the planet.

NEW! Goji Berry Truffle – Dried goji berries (or wolfberries) look a great deal like red raisins. In the 17th century, Chinese herbalist Li Ching-Yuen promoted goji berries as a critical element in a longevity diet. We can’t prove it, but the revered master was said to live to be well over 100 years old. Harvested for traditional Chinese medicine for centuries, the berries of the goji bush are both tangy and slightly sweet. We love the yin-yang of this little berry bush. They are packed with antioxidants, and very popular in alternative health circles. We don’t know if they are really a diet miracle or cure-all, but they sure taste delicious in dark chocolate.

NEW! Tamarind Truffle – Tamarind fruit was originally native to tropical Africa, but has long grown in India and South America. So much so, that it is fully incorporated into local cuisine and culture in many places throughout the world. It is a a custom of Malaya to place a mixture of tamarind and coconut milk in a newborn infant’s mouth. And a mixture of tamarind bark and fruit is fed to working elephants to encourage wisdom. High in vitamin B and calcium, this tree’s fruit has a pleasant sweet and sour flavor.

Cardamom 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.

Saint Basil Truffle – Fresh, sweet basil is highly fragrant, and loses none of its allure when added to this truffle. The name “basil” comes from the Greek “basilikohn”, meaning “royal”. Revered in many traditions, basil is cherished as a noble and sacred herbal influence. There are more than 60 kinds of basil, and their camphor-containing oil is known to have significant antibacterial qualities.

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.


Bear Trap Truffle – Barenjager liquer is a honey-vodka schnapps, not to be mistaken for mead, though! Often a home-made German concoction, this thick and creamy drink coats the tongue similar to the effect of honey itself. Made since the 14th century barenfang (“bear trap”, as its called in its home country), is now widely exported to English-speaking countries and known as barenjager (“bear hunter”). Lore tells us that hunters would sweeten their traps with this liquer, but we are left to wonder if they rather used it to comfort themselves through cold nights on the trail? There are no bears left in Germany to tell us the real story!

 

Aaron, Intrigue’s Chocolatier and creative genius, is busting loose all kinds of wild and awesome new flavors to get the juices flowing for the turn of the seasons. Join us in celebrating a new beginning the best way we know how. With chocolate!