Ruby Cacao Bar with Private Reserve Shizuoka Matcha, Japanese Emperor's Genmai Rice and White Chocolate Crisps (recipe 1)
Chef's Tasting Notes:
Toasted genmai rice with sweet matcha tea. Hints of floral and red fruits from the ruby cacao are reminiscent of Japanese tea service.
Toasted genmai is one of my favorite ingredients for not only its roasted flavor but also for its distinct texture. Our crisps adds another delightful crunch.
The private reserve matcha used in this bar comes from the First Flush Tencha picked from the pristine high mountain tea fields in Shizuoka, Japan. The tencha is slowly ground in ancient stone mills to reveal this rare, sweet emerald tea powder.
The Emperor's roasted genmai rice used in this bar comes from the Omi Prefecture of Shiga in Japan. Grown in ancient rice fields that have been tended for centuries to yield perfection, this rice is sorted and roasted by hand in small batches.
The newly discovered ruby cacao is now considered the “fourth chocolate!” Its pink color and sweet berry flavor are naturally present in ruby cocoa beans.
