How To Make Nama Chocolate
"NAMA CHOCOLATE RECIPE"
WHAT EXACTLY IS NAMA CHOCOLATE?
If you've ever been to Japan, you've probably heard of nama chocolate, also known as. In Japanese, the word nama means raw, and it translates to pure and fresh in this context. Nama chocolate is a creamy chocolate with an incredibly smooth mouthfeel, rather than a solid chocolate.
While it is unknown where the chocolate came from, the most popular versions are by Meji in the form of "Melty Kiss" and Royce. There are now so many different brands, flavors, and options to choose from in Japanese airports and gift shops.
Nama chocolate is made with only a few simple ingredients, the two main ones being chocolate and fresh cream. Different flavors are created from there.
INGREDIENTS
- 400g Dark chocolate 75%, high quality, finely chopped
- 235g Thickened/heavy cream, (1 cup)
- 1 tbsp Glucose/cornsyrup
- 30g Unsalted butter (2 tbsp)
- 1 tbsp Whole milk
- Cocoa powder, for dusting
PROCEDURE
- Line a 6 x 6 inch (15 x 15 cm) square tin or 9 x 5 inch (22 x 13cm) loaf tin with baking paper
- Melt the chocolate in the microwave at 30-second intervals, or over a hot water bath until just melted
- Add the butter and glucose/corn syrup and mix until smooth
- Heat the cream in a small saucepan or microwave until steaming
- Add the warm cream to the chocolate and stir until smooth
- Add the milk and stir until combined
- Pour the mixture into the lined tin and cover with cling wrap
- Place in the fridge for a minimum of 4 hours, or overnight
- Uncover, remove from the tin, and slice into approx 1 inch (3 cm) squares with a hot sharp knife
- Dust in cocoa powder and enjoy!
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📔 TIPSBefore cutting into squares, run your knife under hot water and pat it dry. It will make it easier to cut the ganache and prevent the knife from sticking too much to the chocolates.If you don't want to leave thumbprints on the sides of the chocolates, handle them with gloves.
💬 FAQ
- Can I use coconut cream for this recipe?
If you don't mind the coconut flavor, feel free to do so!
- What else can I substitute for the cashew cream?
Use your favorite plant-based cream. I tried this recipe with soy cream and it worked like a charm!
- How many chocolates does this recipe make?
This recipe yields about 18 squares of 1-inch.
- Can I adjust the softness of the chocolates?
Yes, you can play with the ratio of dark chocolate and cream. Use less cream for firmer chocolates, or add more for a softer texture.
- What is the best way to enjoy Nama chocolate?
Nama chocolates are best enjoyed straight from the refrigerator. It's fresh and creamy, and it melts in your mouth!
- How to store Nama chocolate?
Since the chocolates contain cream, store the chocolates in the refrigerator, in an airtight container.
- How long can I keep Nama chocolate?
It will keep for up to 5 days in the refrigerator.
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