Our Ingredients
Matcha Chocolat is devoted to creating totally fresh handmade chocolates from the finest, ethically sourced ingredients. Our chocolate couvertures of choice come from the French producer Chocolaterie Michel Cluizel and the Swiss producer Felchlin Switzerland.
Chocolaterie Michel Cluizel
Chocolaterie Michel Cluizel’s priority is to provide exceptional chocolate that is built on a very special relationship with plantation owners, which banishes any merchant/go-between and allows for the best possible cocoa traceability. By buying cocoa beans at a higher price than the official exchange rate Cluizel has built lasting work relationships with plantation owners based on respect and trust.
Single Plantation Couvertures (Premier Crus de Plantation)
Michel Cluizel has seven “1er Crus de Plantation” chocolates that are made using cocoa beans the do not only come from a single area, or from a single country: they all come from a single plantation, which allows for a truly unique result in terms of taste. We use the following Single Plantation chocolates from Michel Cluizel:
São Tomé – a 67% dark chocolate created using Forastero cocoa beans from the Vila Gracinda plantation, found on the island of São Tomé. Vila Gracinda chocolate holds a flavour profile of earthy, liquorice notes contrasting with a sweet, tropical fruit edge, which balance perfectly. We use this chocolate for our Jasmine ganache.
Caribbean – a 67% dark chocolate created using an exquisite blend of Trinitario cocoa, from the Los Ancones plantation, on the island of Santo Domingo in the Caribbean. This unique dark chocolate holds a deliciously complex assortment of fresh fruit flavours including apricot, peach and even green olive. You will find this chocolate in our Cardamom Banana ganache.
Papua New Guinea – a 64% dark chocolate made with Trinitario cocoa beans from the Maralumi plantation in Papua New Guinea. Maralumi cocoa brings a spicy edge to this mellow dark chocolate, which has fresh hints of green banana and tart, sour notes of red currant.
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. We use this chocolate in our Mint & Green Tea chocolate.
Felchlin Switzerland
Felchlin select the most superior cocoa beans from top locations and plants, as well as determine the lots of selected cocoa from each harvest. Their emphasis on quality in conjunction with sustainability make them stand out as specialists producers of authentic, single origin chocolate. We use the following single origin chocolate from 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.
Venezuela – a 65% dark chocolate made from the Criollo and Trinatario cocoa of the Sur del Lago region in Venezuela. This Grand Cru couverture displays a well-balanced combination of coffee and plum, with aromas of orange blossom and cinnamon. We use this chocolate in our Lavender & Vanilla ganache.
Madagascar – a 64% dark chocolate made from the Criollo and Trinatario cocoa of the Sambirano region of Madagascar. This chocolate is a well balanced fruit cocoa with a hazelnut aroma and a fresh note of wild berries. We use this chocolate in our Vietnamese Cinnamon ganache.
Venezuela – a 49% milk chocolate made from the Criollo and Trinatario cocoa of the Sur del Lago region in Venezuela. A creamy milk chocolate with a delicate cream caramel note, an aroma of honey, and fresh fruit raspberry finish. We use this chocolate in our Passion Fruit ganache.
