Tirol Chocolate – Matcha Warabi Mochi
Food is such a magical, versatile thing. Some people think that it’s simply what we need to sustain ourselves and survive. But long ago I learned that food is so much more for us humans. It’s a socially, and culturally important aspect of our lives, so much so that most of us take for granted how much it impacts our daily lives. Something as simple as changing out a single ingredient or component of a snack or dish can completely change the way we experience it. Today’s chocolate is a perfect example of exactly that.
One of my first reviews was of the matcha mochi variety of Tirol which is one of their top sellers. It’s also one of my favourite flavours, partially because I love matcha and mochi, but also because it’s so popular that it’s one of the only flavours of Tirol that is obtainable here in the Tundra. Today’s version is also matcha mochi, but using a different kind of mochi called warabi mochi. Typical mochi is created using glutinous rice, but warabi mochi is made using bracken starch, which is derived from the bracken plant. The resulting mochi is more gelatin like and less sticky like the typical mochi.
When I bought this, I was under the impression it was going to be a simple matcha mochi, using a different kind of mochi. The little picture on the package seems to imply a bit more is going on, like the use of brown sugar syrup to sweeten the whole thing. Oddly enough, looking at the bottom of the piece, it seems that there is some milk mixed in, making this a matcha latte type of deal. Not that I particularly mind though, since I enjoy a good matcha latte. For me, matcha is good almost any way I have it, whether it’s super bitter, or cut with milk to make it smooth. Like that old MC Hammer song, It’s all good.
Not much to see on the top, other than that rich green colour I’ve come to expect from strong matcha. And I guess that checkered pattern. It pretty much looks and smell exactly like the standard sized matcha mochi flavour. The only difference beyond size is the bottom has those swirls of white.
Unlike a lot of the other pieces I’ve recently review, these ones don’t have too much going on, which isn’t necessarily a bad thing. It means that it relies on the fewer pieces it has to carry the flavour home, and each one has a bigger role to play. Kind of like a movie that stars two characters, as opposed to a movie that has an ensemble cast. Your preference for one or the other will vary depending on your mileage, but I personally prefer a smaller cast. It’s easier to follow and you really get to see each one shine.
The flavour of the chocolate is very similar to that of the standard matcha mochi. I would say the main difference is it seems to lack the slightly bitter aftertaste of the original, and I’m going to go out on a limb and say that’s due to milk flavour they added, giving it that extra smooth after taste. The inner mochi piece is definitely not the typical rice mochi that the other pieces have. It’s got a much firmer chew to it, and is more like biting into a firm, bouncy fruit jelly than it is biting into a mochi or even a gummy. It’s hard to describe exactly what it’s like, but it reminds me of grass jelly, or coconut jelly almost. The ones you would get in asian desserts or in bubble tea. There’s also a bit of brown sugar syrup on top of the mochi, giving it a bit of a caramel, burnt toffee like flavour. This is a nice addition to the otherwise flavourless mochi, and adds a little complexity to the otherwise relatively smooth matcha chocolate.
Tirol was the chocolate that got me into the combination of matcha and mochi as a flavour. It would be no surprise then, if I was to say that this flavour is also a winner. That would be slightly dishonest though, and that would tarnish what credibility I have with you readers. The truth is, while I did enjoy this it’s not something I rate higher than the original, OG matcha mochi flavour. The brown sugar syrup is nice, and the chocolate itself is easier to eat, but the big selling point is the mochi and the original rice mochi is just preferable for me. The texture of the warabi mochi is more gelatin like, and something that isn’t as fun to chew multiple times. At least, not like the typical rice mochi is. I would rank this as a “try once or twice, and see if you enjoy it”. As it stands though, the OG is still my favourite. Maybe someday I’ll find a flavour to unseat it.
