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A New Launch of Valrhona matcha chocolate, which under the inspiration collection, what is the different between currently item on the market Japanese meiji matcha chocolate or white chocolate + matcha powder an own made matcha chocolate? 

How is the taste of those: We got both from Valrhona and Meiji

Valrhona matcha chocolate - France

Ingredients:

sugar, cocoa butter 35%, matcha green tea 8.1%, sunflower lecithin, milk, 

Taste: Bitter, Sweet. based contect 35% cacao butter smooth and easy melt in month, the matcha strong but bitter of matcha tea

Meiji matcha chocolate - Japan

Ingredients:

Sugar, cocoa butter, vegetable oil, buttermilk powder, matcha, whole milk powder/emulsifier, flavoring (contains some milk and soy components)
Cocoa content: 21-22%, Oil content (cocoa butter/milk fat): 41%, Matcha content: 12%, 

Taste: Tasty rich & mellow of matcha and milk, based Cocoa butter content 21-22%, 

Valrhona 35% ivoire white chocolate: + own matcha powder

Ingredients:

sugar 42,98%, cocoa butter 35%, whole milk powder 21,5%, emulsifier (sunflower lecithin) 0,5%, natural vanilla extract 0,02%

Home make matcha chocolate.

Based 500g Valrhona white chocolate which content 35% cocoa butter + 60g (12%) matcha tea power

I use the chocolate refiner  to create very own matcha chocolate . the taste is match what i like .

of course you can add more of use different matcha tea powder. 

I use above for making matcha ganache chocolate bonbon. Mold chocolate world CW2116

with using different gum vegan plant based thickener and stabilizer

WHAT IS PECTIN?

Pectin is a polysaccharide derived from soluble plants which is obtained by water extraction from edible plant fibre (generally citrus fruits or apples), followed by precipitation with alcohol or salts. It is a carbohydrate used as a gelling agent, thickener and stabiliser due to its hydrocolloid properties.

Apple Pectin (Yellow Pectin)

Apple Pectin is used as a thickener for fruit paste confections (pate de fruit) and to gellify pastes and sauces with a high sugar content. - Fruit Jam, Fruit jelly bon bon. Powdered pectin allows you to obtain great setting results when used with ingredients that are rich in sugars (at least 76% sugar content).

Mainly used at less than 1%,

Dosage: 10 to 12 grams per kg

Pectin NH

Dose:

Soft nappage: 0,5-1%

Hard nappage: 1,5-2%

Custards: 1,5-2%

325 NH 95 Pectin 

Dose: Jams: 0,5-1%

Jellys and creamies: 1-1,5%

Properties:Amidated Low Methoxyl (LM) pectin.

Use: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making fruit based products at a dose from 0,.50 a 1.5 % depending on the formulation and texture required.

Application:Dairy products and fruits rich in calcium.

Observations:Thermoreversible between 40 and 60 °C. Elaborations:Low sugar or calcic fruit jams, low sugar or calcic fruit jellies.

Pectin X58

Dose: Gelled nappages: 1.3-1.5% Custards and creamies: 1-1.3% 

Properties:It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1.5% depending on the formulation and texture required.

Use: Mix with the sugar, bring to the boil.

Application:Dairy products and those rich in calcium. Observations:Thermoreversible between 40 and 60 °C. Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.

Artisan chocolate makers like to make their own chocolate from bean and deal with the farmer. Simply 

see the range of cacao

Grinding, Refining, Conching, and Tempering

Cacao paste tastes the most like a chocolate bar (without the sugar) compared to all other cacao products. Cacao is believed to contain high amounts of antioxidants such as flavonoids, and many other nutrients and minerals like stearic and oleic fatty acid, anandamide (the bliss chemical), theobromine, manganese, zinc, copper, sulfur, PEA, and tryptophan. The list of cacao’s acclaimed health benefits is lengthy and includes anti-inflammatory and heart-protective properties, calming hormones, restoration of feelings of well-being, increased energy, fighting chronic fatigue, anti-aging, and appetite-suppressing properties, improved kidney and cognitive functions, skin and tooth protection, and more. 

Cacao paste often comes molded into blocks or pieces and is also known as unsweetened baking chocolate or bitter chocolate. It can be eaten as is, or it can easily be transformed into dipping chocolate or chocolate treats.

Storage: Best kept at room temperatures around 20C (68F), away from direct sunlight, protected from moisture, and tightly sealed. 

Chocolate mold 

A Professional praline chocolate mold with a popular ganach filling, need to take a right tempering of converture molding to get a shining surface. 

Another way to make a delicious snack with using cacao paste and make a healthy chocolate snacks.

Ingredients: Dates, sunflower seeds, raisins, cacao powder, cacao paste, apricots, sesame seeds, coconut flake, goji, and amazing special aroma Tonka bean