How to Create a Balanced Flavor Profile in Matcha and Chocolate Desserts

Matcha and chocolate are quite literally on the opposite ends of the spectrum when it comes to their flavor profile, color and nutritional benefits. Perhaps that’s the reason why they complement each other so well. While they do pair well with each other, there are certain elements that work or don’t work well together.

Pairing the Right Matcha and Chocolate

For the matcha, always opt for high-quality, ceremonial-grade matcha for a smoother and less bitter flavor. If you pick culinary-grade matcha, instead, that will work too, but can sometimes be too grassy or astringent, a stringer flavor than that of ceremonial grade, which might overwhelm the dessert. The better quality the matcha, the less bitter it will be courtesy of the amino acids in them.

As for the chocolate, pick one that complements the matcha’s flavor, preferably dark chocolate like Cadbury Bournville 70% Dark Chocolate that goes well with the bitterness of matcha. Milk chocolate is also a good choice making for a sweeter and creamy pairing with matcha, like Cadbury Dairy Milk Chocolate. White chocolate is also great, and being sweeter and richer, can mellow the bitterness of matcha quite well.

Balancing Sweetness

If your matcha is too bitter, you can offset it with a bit of extra sugar or honey into the brewed concoction. Make sure to be careful with the amount of sweeter you put, considering the sweetness of the chocolate and also how it might impact the flavor chocolate.

In desserts where matcha needs to be the prominent star, the likes of matcha mousse or matcha cakes, use less sugar in the matcha portion to let the matcha shine. The chocolate will also linger well, brought out by the best of the other ingredients.

Crunching Out the Smoothness

A lot depends on what kind of dessert you are making, consider adding a crunchy ingredient like chopped chocolate or candied nuts (you can turn them into praline). This added crunch and extra flavor will definitely complement the creaminess of the matcha and chocolate. Take for example something like a matcha mousse, which will pair quite well with a rich chocolate ganache and also complement the flavors of the matcha and vice versa.

Get Frisky with Matcha

Matcha is the star of any dessert and because of this, it can easily overwhelm other flavors in the dessert. If you are new to baking, and working especially with matcha, try it in small quantities, do a taste test and increase the matcha quantity, doing taste tests as you add more until you feel it's the best ratio for you. If you end up adding more, balance it out with some more chocolate until it tastes just right.

Temperature and Serving Style

Matcha tends to lose its flavor if it gets too hot or too cold. Serve matcha-based desserts at room temperature to let the flavors develop fully. Similarly, chocolate flavors can also be more vibrant at room temperature.

When making items like matcha-chocolate ice cream or frozen desserts, the cold temperature will mute the flavors. In these cases, slightly more intense matcha or chocolate flavor can be used to account for the cooling effect.

Experiment With Other Flavors

A pinch of sea salt or any other flaky salt sprinkled over your matcha-chocolate dessert can also balance the flavor and bring to fore the contrast between the bitterness of the matcha and the sweetness of the chocolate. If you want to experiment with new flavors, add a few drops of vanilla or almond extract. A third subtle flavor can provide a deeper flavor base that makes the contrast between matcha, and chocolate stand out quite well.

Layering Flavors

If you’re adding matcha to a dessert like brownies or cakes, try to layer it within the batter instead of mixing it all in. This can give you distinct bites of both chocolate and matcha, letting them shine separately. Add hints of citrus, like orange zest, to either the matcha or chocolate to enhance their flavors. The citrus element works well with both the matcha green tea’s earthiness and the chocolate’s richness.

Presentation

Ensure the color contrast between the vibrant green of the matcha and the deep brown of the chocolate is visually appealing. Swirl them together for a marbled effect, or layer them so both flavors are distinct yet integrated. The two contrasting flavors might harmonize well, and the colors will equally complement each other.