Matcha & Citrus Peel Chocolate
Hello everyone,
this is Keko from the online team at Nakamura Tokichi Honten.
A refined bite where Japanese matcha meets bright citrus
Bitter citrus peel, gently wrapped in matcha and white chocolate.
This small confection brings together the best of East and West—a quietly sophisticated treat made for grown-up palates.
The Appeal of Citrus Peel × Matcha Chocolate
A balance of bitterness and umami
The subtle bitterness of orange, grapefruit, and lemon peel is softened by the umami-rich depth of matcha and the mellow sweetness of white chocolate. Each element enhances the next, creating a layered, elegant flavor.
Western ingredients, refined by matcha
Though it’s a chocolate confection, the finish is unmistakably Japanese.
Matcha sharpens the sweetness, leaving a clean, lingering aftertaste rather than heaviness.
A versatile pairing piece
Enjoy it with matcha or gyokuro for a deeper umami experience,
or pair it with sake, white wine, or champagne for a more contemporary moment.
The flavor shifts gently depending on what you drink alongside it.
Matcha Chocolate–Dipped Citrus Peel Recipe
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Ingredients (makes about 20 pieces) |
Instructions
1. Melt the chocolate
Finely chop the white chocolate and melt it gently over a double boiler until smooth.
2. Add the matcha
Once fully melted, sift the matcha into the chocolate and stir carefully until the color is even and smooth.
3. Dip the citrus peel
Dip about half of each citrus peel stick into the matcha chocolate.
Place on parchment paper.
4. Chill and set
Refrigerate for 20–30 minutes, until the chocolate has fully set.
How to Enjoy
・With koicha (thick matcha) or gyokuro, to savor lingering umami
・As a small after-dinner sweet
・Paired with champagne, white wine, sake, or light spirits
・As part of a tasting set or a refined homemade gift
Storage
Keep refrigerated in an airtight container
Best enjoyed within one week
Always refrigerate during warmer months
Simple Homemade Citrus Peel (Optional)
Slice citrus peel (including some of the white pith) into thin strips
Boil and drain 2–3 times to remove bitterness
Simmer with equal parts sugar and water for 30–40 minutes
Drain, dry slightly, and coat with granulated sugar
A Chocolate Made Possible by Matcha
The bitterness of citrus, the sweetness of chocolate, and the umami of matcha—
none overpower the others. Instead, they quietly come together.
This is not a chocolate meant to be rushed.
It’s a small indulgence designed to be savored slowly,
for moments when you want flavor—not just sweetness.
Perfect for yourself, or as a thoughtful, understated gift.
A new way to enjoy matcha, one bite at a time.