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Mocha Truffles and Truffle Bars are really tasty. Coffee and chocolate are a perennial favorite combo, so we keep them around...well...perennially. I like to explore the many flavors of this singular ingredient by playing with coffee beans from different roasters.
There are variations on the roast and the bean origin and the blend et cetera. This time I'm using the "studio style" blend from Conduit Coffee, a fairly new roaster in the Westlake neighborhood of Seattle. You should try it to see how it suits you, but I'm pretty sure you'll like the way the fruit, dark roast, and even chocolate notes work in the truffle.
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After months of construction, the new Intrigue Chocolate kitchen in Chisholm is finally starting to look like a place where we can make chocolate again.
