Name: How to Make Nama Chocolate (Royce' Copycat Recipe)
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Yield: 6
Cuisine: Japanese
Ingredients: 200g Milk Chocolate (Chopped); 100ml Heavy Cream (with at least 40% fat content); 15-20g Cocoa Powder (for dusting the chocolates with)

How to Make Nama Chocolate (Royce' Copycat Recipe)-Japanese Taste

Dessert Valentine's Day Idea Gift Idea Chocolate Under 5 Ingredients Western Sweet

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 richer chocolate taste to spread. Nama chocolate has become a popular sweet among many Japanese people, regardless of age or gender.

You may be familiar with nama chocolate if you’ve ever heard of or tried Royce’ nama chocolate, produced by 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 just a few ingredients. High-end department stores and Japanese chocolatiers also sell their versions of this treat, using specialty ingredients to create delicious products.

If you're looking for a Valentine’s Day chocolate recipe to make for your special someone, 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 just 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

How to Make Nama Chocolate (Royce' Copycat Recipe)

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 Up 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 it's about to boil. Be careful not to let it boil, or your final nama chocolate product will split.

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4) Making the Chocolate Ganache

Add your chopped chocolate to the heavy cream and mix to make a chocolate ganache. Make sure it has completely melted, then turn off the heat.

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5) Resting the Ganache

Pour the ganache into a square or rectangular-shaped mold lined with parchment paper. Place it in the refrigerator and allow it to chill for at least 3 hours.

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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 cutting the nama chocolate easier!

7) Enjoying Your Nama Chocolate

Note: Nama chocolate has a short shelf 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.