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“After the success of my Bavarian Cream matcha toffee, I decided to experiment a bit more! I haven’t actually written a real review for this tea yet though I’ve tried it, but that’s for another day....” Read full tasting note
“I got this in a trade with Alphakitty from a few months ago, just got around to opening the envelope. I need to find a good way to mail matcha though, because I can’t use a normal sized baggie if...” Read full tasting note
Raspberry Truffle Matcha is the perfectly designed treat that literally melts in the mouth with its mix of sweetness and Matcha undertones. This treat can make the perfect in-between meals treat that is perfect for enticing the taste buds to want much more. It can also make the perfect desert when people want to sample the different alternatives that are available for the palate to partake. For children, this exceptional treat can be one of many favorite offerings on their special occasions.
Raspberry Truffle Matcha is not for the faint hearted because of its deep rich taste sensation on the palate. It is a good alternative for other normal sweet choices such as chocolate or other candies. It also forms a great accompaniment to many foods and drinks with its sweetly inviting appeal and unforgettable flavor. This is a good treat for making a lifeless day unforgettable with its hints of pure pleasure and understated appeal.
Company formerly known as Red Leaf Tea.
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After the success of my Bavarian Cream matcha toffee, I decided to experiment a bit more! I haven’t actually written a real review for this tea yet though I’ve tried it, but that’s for another day. Today is toffee time! I mean, it’s the day of candy, right?
Toffee is pretty much the easiest candy to make, maybe aside from rock candy. You need 2 ingredients: 1 stick of unsalted butter and 1 cup of sugar. Oh and matcha, if you’re making matcha toffee! Black, green, white, and red matcha all work well (though I wouldn’t waste ceremonial grade in candymaking). Since it’s so darn easy and you probably have all the ingredients, here’s the recipe:
Melt the stick of butter in a medium saucepan over medium-low heat. Copper is really best for candymaking, but any type will do as long as it’s not nonstick. While the butter is melting, grease a baking tray. When the butter is melted, add the sugar and 2 tablespoons cold water.
Heat over high heat. When the sugar has fully melted, it’ll start to bubble and froth. You want to keep a really close eye on it at this point, and it doesn’t need to be stirred. It’ll be really hot, so make sure not to come into contact with it. You want to heat the mixture until it turns deep amber in color, then turn the heat off immediately since it will burn easily at this stage. The time this takes varies greatly depending on the flame heat, the type of pan, and even the weather, so it can take anywhere from 3 to 15 minutes.
Add about 1 spoonful of matcha—the amount is really based on preference, about 1 teaspoon is fine but you can do more/less depending on how strong you want the flavor to come through. Stir really thoroughly until it’s all the way mixed in, then pour onto the greased tray. Cool for 2 hours, then break into pieces and enjoy!
This is REALLY good with black matcha, since it adds a strong chocolate note. But really, any flavor would be tasty! I think I’m gonna experiment with fruity flavors next.
I got this in a trade with Alphakitty from a few months ago, just got around to opening the envelope. I need to find a good way to mail matcha though, because I can’t use a normal sized baggie if it’s going to adhere to all the sides and take up all the matcha that way. Going to have to think on that.
I made this as a latte at work. Frothed it up as much as I could with some hot water and a fork, added hot milk to it. It’s a nice inviting hot chocolate type colour, so that’s nice. It certainly smells like it will taste good.
This still has a slight bittery aftertaste like the other black matcha I tried but it fades quickly so that’s alright. The upfront flavour, though, is fantastic. I can definitely taste the raspberry and the chocolate in this and it tastes really good. This is a good one to have with the black base, I don’t know that I would like it nearly as well with a green one.
I’m going to have to try this this christmas! I make my own caramel sauce just by eye, some sometimes it turns into a solid – so maybe I’ve accidentally made it lol
Candy is very temperamental—cook toffee too long and it’s inediblely hard, cook it too little and it’s too soft & a bit crumbly. Thankfully the basic ingredients in most recipes are pretty cheap so it’s not so bad if you mess it up!
Wow, I had no idea toffee had so few ingredients.
Thanks for this!