We use only carefully-selected, natural ingredients for our Matcha White Choc. At its heart is our premium organic Matcha Amaya, sourced directly from our partner farm in Japan. It is distinguished by its clear, vibrant character, a refined bitterness and elegant hay-like, grassy notes, forming the foundational flavour of the Matcha White Choc. It contains a particularly high proportion of matcha, evident at first glance in its rich, deep green hue. Its exceptionally creamy texture and delicate, buttery mouthfeel are thanks to high-quality cocoa butter and finely ground almonds, rounded off with a touch of sea salt. After an extensive search, we chose to work with a renowned Swiss chocolate manufactory, whose expertise has achieved an exquisitely smooth, buttery finish.
What truly sets our Matcha White Choc apart is the complete absence of conventional sweeteners such as refined sugar or artificial substitutes. Its sweetness comes solely from the functional sugar D-tagatose. Our D-tagatose is produced by isomerising D-galactose, which is derived through the hydrolysis of gum arabic from acacia trees, making it 100% vegan and lactose-free. Tagatose has an exceptionally low glycaemic index (around 3) while offering almost the same sweetness as household sugar, without the artificial aftertaste often associated with other sugar alternatives. We also consciously avoid any additives such as emulsifiers, as well as allergens including gluten, soya and lactose.
We place just as much importance on packaging and presentation as we do on what’s inside: the Matcha White Choc is wrapped in light-protective, environmentally friendly paper with elegant gold embossing. The paper is FSC®-certified and made from environmentally friendly ECF-bleached pulp. Each piece of the bar is embossed with a Japanese-inspired tatami pattern – a tribute to the heritage and philosophy of matcha.
