How to Make Nama Chocolate (Royce' Copycat Recipe)
Nama chocolate, which roughly translates to raw chocolate is a Japanese sweet made by melting chocolate with heavy cream and making a chocolate ganache, letting it set, cutting the final product into smaller pieces, and dusting them with cocoa powder.
This Japanese sweet is characterized as having a soft and silky texture when you bite into it. Compared to ordinary chocolate, nama chocolate instantly melts in your mouth when you take a bite, allowing for a more rich chocolate taste to spread. Nama chocolate has become a popular sweet among many Japanese, regardless of age or gender.
You may be familiar with nama chocolate if you’ve ever heard of or have tried Royce’ nama chocolate, a famous chocolatier from Hokkaido. Royce’ is famous for producing various flavors of nama chocolate, including classic chocolate, matcha green tea, fruity chocolates, and even varieties flavored with liquor.
Nama chocolate is a popular treat to make for Valentine's day when it is customary for women to give chocolate to men in Japan. It is a popular gift option because it can be easily made at home with only a few ingredients. High-end department stores and Japanese chocolatiers also sell their own versions of nama chocolate using specialty ingredients to make delicious products.
As mentioned, you can easily make nama chocolate at home with only a few ingredients! If you’re looking for a Valentine’s Day chocolate recipe to make for that special someone, your friends, or family, (or even just to treat yourself!) then nama chocolate is the perfect recipe.
We'll show you how you can easily make nama chocolate with only a few ingredients that you might already have in your kitchen. Read on to learn how to make this delectable chocolate treat.
Overview
Prep time: 5 mins
Cook time: 3hrs 0mins
Total time: 3hrs 5mins
Total servings: 6
Difficulty: Easy
Ingredients
- 200g Milk Chocolate (Chopped)
- 100ml Heavy Cream (with at least 40% fat content)
- 15-20g Cocoa Powder (for dusting the chocolates with)
Expert's Tip
If you don't have time to try making nama chocolate at home, then try this nama chocolate made with matcha green tea from Itohkyuemon, a traditional Japanese teahouse. You will enjoy the harmony of the sweetness of the chocolate, the bitterness of the matcha, and the silky texture that spreads in your mouth from the moment you take a bite.
Instructions
1) Gathering the Ingredients
Gather the ingredients together.
2) Chopping the Chocolate
Chop the milk chocolate into small pieces.
3) Heating the Heavy Cream
In a small pan, over medium-low heat, warm the heavy cream just until before it comes to a boil. Be careful not to let it boil, or your final nama choco product will split.
4) Making the Chocolate Ganache
Add in your chopped chocolate and mix it with the heavy cream to make a chocolate ganache. Make sure that it has completely melted and then turn off the heat.
5) Resting the Ganache
Pour the ganache into a square or rectangular-shaped mold lined with parchment paper. Place it into the refrigerator and allow it to chill for at least 3 hours.
6) Cutting the Nama Chocolate Into Smaller Pieces
After your ganache mixture has thoroughly chilled, it is officially nama chocolate. Take your nama chocolate out of the mold and cut it into your desired size and shape pieces. Then, dust them with cocoa powder and they're ready to be enjoyed!
Tip: dip your knife into warm water before cutting the nama chocolate. It will make it easier to cut the nama chocolate!
Note: Nama chocolate has a short life due to the use of heavy cream - it will only last about 4 days. We recommend consuming it as soon as possible. Also, since it melts easily it should be stored in the refrigerator.
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