An emerald green jewel of a chocolate.
One memorable morning in Uji, just south of Kyoto, I was simply blown away by the much celebrated Kotabuki Matcha.
I knew at once its smooth, pure flavour would make the most extraordinary chocolate.
Here it is, perfectly balanced with natural cocoa butter, raw cane sugar and milk. Simply sublime.
The best ingredients make the best flavours, so all my chocolate is 100% Natural and I use no soya lecithin or vanilla.
I make it all bean to bar in small batches in my factory in Devon.
100% Natural. Pure Flavours. Pure Pleasure.
Only Natural Ingredients
Cocoa solids: 38% minimum.
Cocoa butter, MILK powder 37.9%, raw cane sugar, matcha 2.9%
Suitable for vegetarians
Contains dairy products
Free from alcohol, gluten and soya
Because the best ingredients make the best flavours, all my white chocolate is made with Natural Cocoa Butter pressed from fine cacaos, with all the subtle aromas and flavours that brings.
This is very different to most white chocolates, because they use butter extracted from low quality beans and then de-odourised to remove unpleasant flavours.
It is is essentially a tasteless white fat which is why they always use vanilla to create some kind of a flavour. I never use vanilla, even in white chocolate.
Use this as the chocolate to make an unbelievable ice cream.
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