Our Ingredients
At Matcha Chocolat we’re passionate about creating beautifully crafted chocolates from the finest ingredients offered around the world. Owner/Chocolatier, Katie, specially selects each tea, herb, flower and spice, to compliment the premium chocolate couvetures that we use.
Chocolate
We use a range of chocolate couvetures from some of the finest producers including Valrhona, Michel Cluizel, and Felchlin.
Bolivia – a unique 68% chocolate harvested from wild cacao trees deep in the Amazonian rainforests of Bolivia. This chocolate has substantial cocoa and dried fruit flavors that are complimented by an accent of fresh lemon and grapefruit.
Caribbean Islands – a 66% dark chocolate with flavours of delicately roasted nuts, dried fruit, and a soft aroma of coffee, made exclusively from the Trinitario bean from the Caribbean islands.
Madagascar – a 64% dark chocolate with intense yet sweet red fruit flavours and a touch of acidity, made with Trinitario and Criollo beans.
Dominican Republic – a 64% dark chocolate created from Trinitario cocoa with flavours of yellow fruit and notes of roasted almonds.
Peru – a 64% dark chocolate with a slightly bitter cocoa taste, complimented with a fresh fruity note, a bouquet of dried fruit, created from Criollo and Trinitario Beans.
Papua New Guinea – a 47% milk chocolate made with Trinitario cocoa beans from the Maralumi plantation in Papua New Guinea. The unique flavours of the Maralumi cocoa include berry notes, which are not usually found in milk chocolate.
Venezuela – a 43% milk chocolate with a strong cocoa taste and an accent of nuts, vanilla and caramel.
