Behind the Apron
Matcha Chocolat (founded 2010) is led by former biologist, Katie Christoffers. Following six years of biology research Katie turned her attention to the art of chocolate making guided by the inspiration to explore the world’s culinary traditions through the medium of beautifully crafted chocolates.
Taking particular interest in the budding friendship between tea and chocolate she began infusing a variety of regional teas with artisan chocolate. This led to the launch of Matcha Chocolat’s first range of chocolates, a selection of unique, handmade chocolates influenced by the tea traditions of Japan, China, and India. Since then she has developed a wide range of artisan chocolates blended with a variety of globally inspired spices, herbs, fruits and flowers.
Click here to read an article on the pairing of tea and chocolate written by Katie for the Speciality Fine Food Magazine.
