White Chocolate with Spices, Lemon Oil and Matcha

The wrapping paper, the design on the chocolate, the presentation of this chocolate is simply gorgeous. I wanted to keep it as intact as possible, for as long as possible, that’s how pretty it was. And the combo of ingredients was so intriguing, yet there was one fundamental « but ». Too sweet. I didn’t find the taste balanced. The reason I like matcha chocolates is because they maintain a bit of that grassy bitterness of matcha. This chocolate can stand to have its sugar cut in half. If someone can reach out to the makers in Hungary and tell them that they’ll have the prettiest and tastiest chocolate if only they use 50% less sugar, that would be amazing.