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.
Last Saturday ( January 29th) we headed out onto the Puget Sound to Whidbey Island. After driving 30 miles North out of Seattle, we struck out by sturdy boat (ferry that is) across the water. A mere 15 minutes on the ferry brought us to the ever-delightful Whidbey Island, then on to the one and only 