decadent duo: matcha and chocolate
To create an ultimate indulgence, restaurants, bakeries, chocolatiers and tea shops are pairing chocolate with matcha, the Japanese green tea powder hand-made from the youngest Gyokuro leaves. If you’ve ever treated your taste buds to a scoop of green tea ice cream, then you will understand how the earthy matcha pairs perfectly with the sweetness of ice cream.
Matcha offers the ultimate dose of green tea, as its made of fine Gyokuro leaves that are steamed, cooled, dried and then ground into its traditional powder, which allows one to literally drink and ingest the whole leaf as opposed to only the liquid that it was steeped in. Its preparation is part of traditional Japanese culture, as tea ceremonies involve whisking hot water and matcha powder in a bowl with a chasen (bamboo whisk), creating a smooth and frothy consistency.
According to the LA Times’ article, Matcha’s Green Tea Powder And Chocolate: A Bitter Sweet Combo, the pairing of chocolate with “matcha’s elusively complex character — grassy, spinachy, watercress-like, seaweedy, earthy, floral, herbaceous, aquatic, bitter” is incredibly popular in Tokyo and Paris. It seems as though many Parisian Chocolatiers have debated on which chocolate best pairs with matcha’s unique flavors when making their white chocolate green tea truffles, milk chocolate green tea ganache, or “dacquoise layered with dark chocolate nibs, green tea Bavarian cream, crisp praline pastry flakes and Morello cherry gelée.” Although, what the differing chocolatiers can agree on, is that matcha is an incredibly unique component to any chocolate concoction. Beyond taste, the vibrant jade green of matcha contrasted with the dark or light hues of chocolate is a visual delight.
So what chocolate reigned supreme in the chocolate matcha battles (yes, a nice Iron Chef reference)? Well according to candy bloggers, chocolate snobs, chocolatiers and renowned pastry chefs, white chocolate seems to stand out from the rest thanks to its ” creamier, more luxurious mouth feel that offset the bitterness and tannin of the green tea.” But if you wholeheartedly disagree with this sweet finding, why not take the culinary lead, experiment with your favorite chocolate and create matcha truffles or a trio of chocolate pots de creme with matcha?
What chocolate do you prefer to pair with matcha?
I keep reading more and more about this Matcha. It seems to be becoming popular quickly. I’m thinking it may be very nice added to a dry rub on chicken or pork. Also, added to the water when you boil noodles or rice. A great way to add the healthy green tea into your diet more.