We're newcomers to the Matcha Party, and now we're hooked! We love it's distinctive flavour, and when paired with white chocolate it blows our mind! It seems Matcha is just like chocolate, in that the good stuff tastes sooo much better, that it makes you question why you would bother with the not so good stuff at all?! We asked Enna and May from Thea Matcha to give us the lowdown on Matcha and why you need it in your life...
What is Matcha?
Stoneground Green Tea
Why do you love Matcha?
It is a great caffeine alternative to coffee, as coffee can make our hearts race and give us the sweats! Plus anything green is good, he he!
What's the difference between Matcha and regular green tea?
They come from the same plant, but they are grown, harvested, processed and consumed differently. Did you know there are 137 times more antioxidants in Matcha compared to your average green tea.*
Where do you source your Matcha?
We order our Organic Matcha in small batches from a farm in Japan. Organic farming is important to us not only because of the quality of the product, but also because of the impact on the environment.
Why did you decide to call your business Thea?
We chose the name Thea because of the serotonin/happy-inducing amino acid prominent in green tea, known as L-Theanine. Green tea is also part of the Theaceae family and Thea also happens to mean goddess! It was simple, relevant and captured the essence of what we wanted this venture to be.
We've partnered with Thea Matcha to bring you delicious Matcha at our Auckland Chocolate Bar and Boutique. Try the amazing hot chocolate using Vegan White Chocolate and Organic Matcha. Or enjoy a classic Matcha Latte alongside one of our chocolatey treats. And keep your eyes peeled for another batch of our limited edition White Chocolate and Matcha Chocolate Tablets, coming soon!
Cacao Tea is our new favourite drink at the moment. It’s really good for you and has a mysterious chocolatey taste. It’s made with the husks of the cacao bean, which are a by-product of chocolate making. Here’s why we think you should try it:
High in antioxidants which are thought to reduce damage caused by free radicals and inflammation.
Sustainable and waste-reducing
100% plant based and natural
Full of minerals and vitamins, such as magnesium, iron and zinc
Free from caffeine so you can drink it any time of the day
Contains theobromine, the mood-boosting stimulant, which is very different to caffeine. It has a slow release effect and helps release your body’s natural endorphins and increase feelings of wellbeing.
Sugar Free so perfect for diabetics
Gluten free, dairy free and soy free
Tastes like chocolate!!
In summer it’s delicious as an iced tea, and you can choose to add milk, or sweeten it with honey or cinnamon for example.
It’s not addictive, like caffeine is, but we wouldn’t mind getting addicted to a cup every day!
Come and see us in store at Commercial Bay or Matakana Village to get your hands on this amazing tea.
We're big fans of Filter Coffee here at Honest Chocolat and serve Kokako's Organic Fairtrade Aotea blend at our chocolate bar in Commercial Bay.
Also known as drip or pour over, here’s five things you should know about filter coffee and why we prefer this slower style of coffee paired with our chocolate…
- Filter coffee is made by water pouring through the coffee because of gravity, compared to espresso which forces the water through the coffee by pressure.
- Filter coffee tends to create less acidity and can showcase the more intricate flavours of the coffee.
- Filter coffee is clean and clear compared to espresso which is much more dense and has layers.
- Filter coffee tends to be drank black to appreciate the full flavour of the coffee.
- We believe coffee should be enjoyed much like chocolate. Keep it simple, use quality ingredients and the flavour will speak for itself.
Visit our Commercial Bay store to enjoy a Filter Coffee, either in store or take away. We recommend it paired with one of our Double Chocolate Brownies!
Our new chocolate bar and boutique in Auckland City is now open, and it’s a beauty! The Commercial Bay Development has been a long time coming and for us this new store began as a twinkle in our eyes almost 2 years ago. After pitching our little company to the Landlord’s we were blown away by their enthusiasm to have us join such an impressive line up of retailers. And then the hard work began with business plans, design concepts, menu ideas, sourcing, recipe development, and planning, planning, planning!
The fit-out of the Auckland store was a very different process to that in Matakana. Back in 2017 we were up a ladder putting wallpaper on the ceiling and had friends volunteering with a paintbrush (thanks guys). None of that when you’re part of such a huge project like Commercial Bay! We worked with the ladies at Material Creative on the interior design, Harrows Furniture made some of the key pieces of furniture for us, including our comfy banquette and stools, and Allen and Chapman expertly crafted our cabinetry and chocolate bar! We love our beautiful glass pendants from Monmouth Glass and of course our iconic piece of rainforest, in both of our stores, from Cole and Son wallpapers.
After the original plan of opening in September 2019 was set back 6 months due to base build delays, we were full steam ahead at the beginning of this year to open our doors in March, just before Easter. Staff were hired, stock had been made at our chocolate kitchen in Matakana, the fit-out was very close to complete, and deliveries booked. But with Easter came the Lockdown and another delay to opening our second store. In some ways we were grateful to be given the extra time to spend with our little boy, and take a breath before the madness that comes with opening a new store began! But the timing couldn’t have been worse for a chocolate business with large amounts of Easter Eggs ready to sell! The first few days of lock down were very unsettling, while we took the time to work out whether we were classed as an essential business or not?! Thankfully we were allowed to continue selling our chocolates online, and we had an amazing response from our local and loyal customers and we were extremely grateful for their support! The two of us were kept very busy packing online orders, especially without our wonderful team to help us.
The Matakana store re-opened in May, and the opening date for Commercial Bay was set for mid-June. After a few late nights and long days setting up shop we finally got there! Honest Chocolat is now officially in Auckland City and we can’t wait to welcome you.
Just like everyone else, this Lockdown is making us slow down and think about the important things in life…like FOOD! Nico made this amazing dessert last week and it disappeared very quickly considering it was just the two of us eating it. This recipe sounds involved, but really there’s just a lot of resting time in between the different stages. Perfect for when you’re at home all day!
Pâte Brisée (Pastry):
190g diced butter (unsalted) at room temperature
5g fine salt
50g milk (5cl)
Dissolve the salt in the milk and slowly pour over the diced butter, stirring with a spatula while doing it.
Add the flour in batches to the butter mixture, still using the spatula to mix it. You will have a lumpy mix at this stage but it’s all good.
Once all the flour is added, pour the mixture onto the bench top and using the palm of your hand press the mixture a few times until it all comes together and smooth. Don’t over work it.
Split the dough in half, and cover. Keep one half in the fridge for 2 hours for the flan, and the other half can be kept in the fridge for a few days or frozen for a later date. This pastry is great for a quiche!
Roll the dough for your flan to approximately 2mm thickness and 30cm diameter (no need to get the measuring tools out for that) and put onto a tray to keep in the fridge for another 30 minutes.
In the meantime, grease the inside of a mould (22cm wide approx. 3cm high) with soft butter. Sprinkle some sugar over the butter so it is fully covered with it, tap the excess out.
Get the dough out of the fridge and put it in the mould, trim the excess and keep in the fridge for another 2 hours.
Flan Mixture (Chocolate Orange Custard):
37cl water (or milk for extra yumminess)
1 orange (use a fine grater to remove the zest. The rest of the orange can be used for something else)
50g 70% dark chocolate (GET IT HERE)
Pre-heat Oven at 190c
In a pan, warm the milk and water.
In a mixing bowl, combine eggs, sugar and corn flour, mix well until light in colour. Pour the warm milk mixture over it, mix well and put it back in the pan. Using a whisk, stir continuously and bring it to a boil, this will thicken your mixture. Once it has boiled well, take it off the heat, add the chocolate and mix well to incorporate.
Pour the mixture in the mould lined with the dough.
Bake for 1 hour.
Once it’s baked, let it cool down completely at room temperature. Once cool, keep refrigerated for 3 hours. Best enjoyed fresh, and trust us, you’ll have no problem eating it all within a couple of days!
This recipe is part of Twinkl‘s Christmas campaign, Twinkl Christmas - New Zealand. Head over to their Christmas activities for kids page to see hundreds of exciting resources & activities to try at home and in school.