Step into the matcha moment that has taken over patisserie counters, viennoiserie windows and barista menus.  

Colac's Topping Matcha pours that gently bitter, vegetal green-tea character straight from a 1kg squeezy bottle, ready to ribbon over ice cream, layer through desserts or drizzle into drinks. The anti-drip cap lets you dose with control, whether you're finishing a single sundae at the counter or running through a production batch.  

Matcha sits at the quieter end of dessert flavours — vegetal, faintly grassy, slightly sweet with a soft bitterness that cuts cleanly through dairy and sings against white chocolate or citrus. Use it to add balance, contrast and a contemporary edge to your menu.  

How to Use Colac Topping Sauces   

Colac builds these toppings to finish dishes. Squeeze straight onto ice cream, gelato or sorbet for a quick sundae, swirl into milkshakes, mochas and hot chocolate, drizzle over pancakes, waffles and cheesecakes, or use as a glaze across plated patisserie. The 1kg bottle's anti-drip cap suits both a busy counter and a production kitchen, and we also stock a pump dispenser for higher-volume service. Unopened, it holds at ambient temperature for 24 months — so it lives in your prep cupboard ready to switch on a seasonal menu, no freezer or fridge needed.

Pairings and Ideas 

Matcha is having one of the biggest moments in dessert and patisserie in years — turning up in chocolate bonbons, soft-serve, tiramisu, viennoiserie and drinks. It pairs beautifully with white chocolate, milk chocolate, yuzu and citrus, raspberry, strawberry, vanilla, almond, hazelnut, coconut and black sesame.  

A few starting points: -  

• Matcha and white chocolate sundae  
• Matcha tiramisu with mascarpone and ladyfingers  
• Yuzu and matcha cheesecake  
• Matcha glazed croissants and cronuts  
• Strawberry and matcha gelato parfait  
• Matcha iced latte with a finishing drizzle  
• Matcha lava cake with a white chocolate centre  
• Matcha pavlova with red fruit compote