A boozy jelly, wrapped in a seedy base, inside a chocolate enigma. Intrigue Chocolate is just that—farmer-turned-botanist-turned-brewer-turned-baker Aaron Barthel is now a meticulous, small-batch chocolatier concocting truffles so innovative and obscure that a daily running list is kept on Twitter. Blink and you’ve missed them. We’ve done our best to channel his creativity with a grains of paradise base (a rare dried seed native to Africa), a Zinfandel Port Jelly, and indulgent ganache. The peppery and floral cream provides a warming backdrop to boozy, berry notes and rich, salted chocolate pillows.