For those of you who are fond of Japanese culture and food, you must have heard of this scrumptious chocolate called Nama Chocolate. For those of you who don’t know, Nama chocolate is a sort of ganache. It is prepared by mixing melted cacao and fresh cream. The solid piece of the delicious mixture is then cut into pieces and dusted with cocoa powder.
Nama chocolate Royce is creamy, rich, smooth, moist, and silky in texture. You will feel the burst of a heavenly taste as you take the first bite. The texture was slightly fudgy but it just melts in your mouth.
Okay, story time: Nama chocolate is just impossible to avoid. Bringing them home as a gift from Japan is a popular gift ritual because you just CAN NOT JUST STOP AFTER TASTING them. You need to bring them back home with some Japanese Nama chocolate. Plus the fancy packaging lures you too. I happened to receive one from a friend a few years back who returned from a trip to Tokyo.
Today I will share how to make nama chocolate at home and how to store nama chocolate.
Table of Contents
So, What Exactly Is Nama Chocolate?
In simple terms, Nama Chocolate is a variety of ganache. Let me give an example, do you remember the filling inside French truffles? Yes? They are much like that. However, Nama Chocolate preparation is way easier than truffles.
Here you follow a simple process to pour the mixture into the mold, chilled it until set, then cut it into mini squares. No messing with the kitchen station, no use of multiple utensils, no use of hands, no kneading, no rolling, etc.
Nama chocolate is made of heavy fresh cream and chocolate which gives it a rich and creamy texture. They come in little cubes. The final dusting of fine cocoa powder on top just gives it a classic look.
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Nama 生: What Does It Mean?
Nama in Japanese means raw. Now it is clear that the name ‘Nama Chocolate’ means creaminess, pureness, and freshness in the chocolates (the ganache) which are made of cream and cacao.
The criteria to be fulfilled to can be called “Nama Chocolate” is as follows:
- It should contain a minimum of 40% chocolate.
- It should contain 10% cream by weight.
- NOT more than 10% water.
Are You Keen On Knowing Where It All Began?
Let’s see the nama chocolate origin!
Royce and Meiji. The credit for popularizing Nama chocolate goes to these two Japanese companies.
Nama Chocolate Nama Choco (生チョコ) for short was invented in the year 1988. Masakazu Kobayashi, a chef and chef of a sweet shop Sils Maria put his creativity into action and gave shape, form, and flavor to new chocolate, and named it Nama Chocolate.
Later in the year 1993, under the supervision of Kobayashi, Meiji, a snack company launched a chocolate product. Over the years, big confectionery manufacturers too began selling Nama Chocolate, and it gained massive popularity and became a trend all over Japan.
In the year 1996, Hokkaido-based ROYCE launched ‘ROYCE’ Nama Chocolate, and the rest is history. If you have been to Japan or watched Japan daily or food vlogs, you must have spotted Royce Nama Chocolate somewhere.
Nama Chocolate can be found in Japan in Asian convenience stores, supermarkets, and train kiosks. This chocolate produced by Kobayashi gained popularity for its limited-time offering during the colder months as the chocolate melts quickly during the rest of the year in other seasons.
The Secret To Achieving Best Results Is Using The Best Quality Chocolates
Nama chocolate recipe includes very few ingredients and good quality chocolate is the key ingredient. The quality of the chocolate can alter the results. Some of the options you can go for are couverture chocolate, baked chocolate bars, chocolate chips, etc. If these are not available at your local supermarket or store, check online (about the quality of chocolate) from the options available.
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Is Using Alcohol Important To Make This Chocolate?
Not really. You can make Nama chocolate even without alcohol. You can follow the same recipe and omit the brandy/ cognac. The intention behind adding brandy is that it adds flavor, takes its flavor, and aftertaste a few notches higher. However, it is going to taste great even without alcohol.
If you are not adding alcohol, add 2 extra tablespoons of heavy cream as a supplement.
1 servings per container
- Amount Per ServingCalories127
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Sugars 7.5g
- Protein 2.5g 5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Secret To Achieving The Silky And Smooth Texture
- It is not rocket science to achieve a smooth and silky texture, but you need to keep a few things in mind.
- First, good quality dairy-based heavy cream should be used. It makes the chocolate softer and creamier.
- Second, the chocolate, whipped cream, and butter mixture should be thoroughly mixed, eliminating any lumps. That makes a huge difference.
- Third, stick to the measurements mentioned in the recipe. The correct ratio of ingredients is crucial to the recipe.
- Fourth, keep in mind the mixture consistency. Once you’ve used the correct measurement of ingredients you will naturally achieve just the right consistency. The mixture should neither be too flowy like pancake batter nor hard like a dough
Don’t Know How To Store Homemade Nama Chocolate? We Will Tell You The Easy Way
You can store your homemade Nama chocolates in the fridge for up to 3 to 4 weeks (in an airtight container) after they are finished and dusted with cocoa powder. It is highly advisable to store the chocolates arranged in a single layer. The best thing to do would be to store them separately in small batches. Defrosting and enjoying your desired quantities is easier with this method.
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Troubleshooting Tips For Getting The Perfect Nama Chocolate
Only use good quality chocolate to get the best results. DO NOT USE chocolate compounds. The chocolate compound is best suited for baking purposes but for making chocolate, use fine-quality chocolate.
While you’re caramelizing the mixture, keep the flame low. This is to avoid the mixture getting burnt. Keep whisking until the butter and cream mix well.
Using dairy-based good quality heavy cream is essential. This ensures that the final chocolate turns out to be softer and creamier.
Make sure the utensils you use while cooking/preparing are clean and dry. The chocolate should not come in contact with water as it will result in fat molecules in to seize and clump up. The chocolate being the main ingredient won’t give the best results then.
The chocolate should only be stored in the fridge. It will not last long if stored at room temperature. It should be stored in a single layer between parchment papers in an airtight bag container or bag.
Use only unsalted butter. Margarine or salted butter will alter the taste and give different results.
Use hot water and a clean cloth to wipe out the knife after each cut. Doing so each time will ensure even cuts and uniform-size cubes. Dipping the knife in a cup of hot water after each cut ensures it doesn’t get messy and becomes easier to remove any extra chocolates on the knife.
Tools That You Need
- Baking Tin/Mold: It is important to use the right nama chocolate mold size to get the right height for your chocolate. A bigger tray will result in flatter chocolate.
- Parchment Paper: Parchment paper ensures the chocolate inverts out easily when it is cut and the lower surface is even and smooth.
- Spatula: Spatula is super convenient to use and easy to handle. It helps in easy mixing, scraping, spreading chocolate, etc.
- Mixing Bowl: A good mixing bowl ensures a mess-free cooking experience. A decent size mixing bowl will prevent any spillage, and leave enough room for mixing and folding ingredients.
- Knife: A sharp knife will ensure the smooth chopping of chocolate and even the cutting of the final product.
- Pan: A Pan is an important tool for melting unsalted butter and whipping cream.
Cool Way To Enjoy This Nama Chocolate
There is nothing better than Nama chocolate on its own as it has a texture that is lusciously smooth, decadent, and perfectly balanced. It can, however, be enjoyed with fruit or coffee of your choice. Mostly, I go with berries, apples, Kiwi, etc.
The best way to enjoy nama chocolate is to let it sit for about 10 to 15 minutes (at room temperature) before eating. By doing this, you’ll help the chocolate ganache have the best mouthfeel because it’s been tempered and slightly warmed at room temperature. You can have the nama chocolate with milk.
Frequently Asked Questions
1. Can you describe the taste of nama chocolate?
Due to its luxurious richness and creaminess, this decadent chocolate melts in your mouth. I have used dark chocolate. The bitterness and sweetness of the chocolate are perfectly balanced because
2. What is the shelf life of nama chocolate?
It is best to consume as soon as possible, or within a week if kept chilled. The product can be stored in the fridge for up to three to four weeks, or it can be frozen for up to two months.
3. What are some other Nama Chocolate options?
You can try out Royce champagne chocolate, nama chocolate matcha, Royce milk chocolate, etc.
4. What is the Nama chocolate price?
Royce nama chocolate will cost you INR 1395 for twenty pcs. (USD 16.95).
5. Will nama chocolate melt if you leave it out?
Certainly. A warm environment or a high temperature will eventually melt Nama chocolate because nama chocolate contains a high percentage of cream.
6. My chocolate split. What is the reason?
Having too much fat in the mixture is part of the reason why ganache splits.
Put On Your Apron And Rush To The Kitchen
Is your mouth watering by now? Do you want to eat it? Well, the good part is you do not have to fly all the way to Japan to quench your desire to enjoy Royce nama chocolate au lait.
The recipe I have shared is so easy, even kids can make it with you. This recipe is your sign to go make Nama chocolate today. Enjoy the goodness of nama chocolate in Japan in whichever country you are!
- 1 Baking Tin
- 1 Parchment Paper
- 1 Spatula
- 1 Mixing Bowl
- 1 Knife
- 1 Oven
- 1 Pan
- 400 gm Dark Chocolate
- 80 gm Sugar
- 300 gm Heavy Whipping Cream Or Fresh Cream
- 100 gm Butter
- 2 tsp Instant Coffee
- 1 Tbsp Liqueur(Brandy)
- ½ Cup Dutch-Processed Cocoa Powder For Garnishing
- ½ Cup Hot Water For Warming Up The Knife
- First, place the dark chocolate on the chopping board and chop them into small pieces using a sharp knife. This will help the chocolate melt faster and more evenly.
- Once done, transfer the chopped chocolate to a mixing bowl.
- Next, in a pan, add whipping cream/fresh cream and unsalted butter.
- The pan should be warmed up at a low temperature gradually turning to medium heat. Keep whisking to evenly distribute heat and keep an eye on the cream.
NOTE: As whipping cream is easy to burn, it should be whisked frequently.
- When butter melts completely, wait for bubbles to appear then turn off the flame.
- Now, add instant coffee powder to the chopped chocolates in a mixing bowl.
NOTE: Add coffee powder right before transferring the whipping cream and butter mixture to the bowl. Adding beforehand might clod the coffee powder.
- Now, transfer the hot whipping cream mixture into the chopped chocolate bowl. Mix it well with a silicone spatula.
NOTE: The bowl can be microwaved again if necessary. The chocolate and whipping cream mixture may burn if you don't watch it carefully.
- Mix it until everything combines well, no lumps remain and a smooth mixture is achieved.
- As per your preference, add the liqueur. Here I have used brandy. Give a final mix.
- Next, line the baking tin with parchment paper, covering all the walls.
- Now pour the chocolate into the baking tin. Spread it out evenly, smoothing the surface with a spatula.
- Place the tin in the fridge for 4-5 hrs until it will be set.
- Before taking it out from the fridge, warm up ½ cup of water and keep it aside. It will be needed for cutting the chocolate.
- Using a sharp knife, cut them to an even size of 3 cm. Use a kitchen ruler to achieve the perfect size.
- For the final touch, sprinkle some cocoa powder from the top with the help of a whisk. And it is ready to enjoy!
- Chocolate Quality: Only use good quality chocolate to get the best results. DO NOT USE chocolate compounds. Chocolate compound is best suited for baking purposes but for making chocolate, use fine quality chocolate.
- Caramelizing: While you’re caramelizing the mixture, keep the flame low. This is to avoid the mixture getting burnt. Keep whisking until the butter and cream mix well.
- Whipping Cream: Using dairy-based good quality heavy cream is essential. This ensures that the final chocolate turns out to be softer and creamier.
- Utensils: Make sure the utensils you use while cooking/preparing are clean and dry. The chocolate should not come in contact with water as it will result in fat molecules in to seize and clump up. The chocolate being the main ingredient won’t give best results then.
- Storage: The chocolate should only be stored in the fridge. It will not last long if stored at room temperature. It should be stored in a single layer between parchment papers in an airtight bag container or bag.
- Butter: Use only unsalted butter. Margarine or salted butter will alter the taste and give different results.
- Knife: Use hot water and a clean cloth to wipe out the knife after each cut. Doing so each time will ensure even cuts and uniform size cubes. Dipping the knife in a cup of hot water after each cut ensures it doesn’t get messy and becomes easier to remove any extra chocolates on the knife.