Matcha Nama Chocolate (Green Tea Chocolate)

Smooth and silky matcha chocolate truffles, with a slightly fudgy texture and incredible mouthfeel, these are a rendition of Japan’s famous matcha nama chocolate

On days when I want something small, rich, and a little fancy without baking a whole cake, matcha chocolate is exactly the kind of treat I reach for. These matcha nama chocolate squares are smooth, creamy, and soft, with the sweetness of white chocolate balanced by the earthy green tea flavour of matcha. I first fell in love with nama chocolate through Japanese sweets, then kept testing my own version at home until the texture felt just right. During my Zumbo’s days, I learnt that simple recipes can be the most honest ones, because every small detail shows. A few batches were too soft, a few had matcha clumps, and one was a little too sweet for my liking. This version lands in that calm middle place, rich and silky, with a clean matcha finish.

What is nama chocolate?

If you’ve ever been to Japan you’ll have heard of nama chocolate, aka 生チョコレート. The word ‘nama’ in Japanese means raw, and in this context, it translates to pure and fresh. Rather than a solid kind of chocolate, nama chocolate is creamy with an incredibly smooth mouthfeel.

While it is unclear where the chocolate originated from, the most popular renditions of this treat are by Meji in the form of “Melty Kiss” and Royce. Now when you go to Japanese airports or gift shops there are so many different brands, flavours, and options to choose from.

Nama chocolate is only made from a couple of simple ingredients, with the two main ingredients being chocolate and fresh cream. From there different flavors are created by adding ingredients such as rum, champagne, matcha, and more.

Unlike most chocolates these are always stored in the fridge and enjoyed chilled, this gives them their characteristic fudgy, slightly chewy texture that melts in your mouth for the perfect texture.

This version uses smooth white chocolate and Japanese matcha powder, to create this delicious treat that is so good, and heaven for all matcha fans.

How to create a silky smooth texture

While these chocolates are fairly simple to make, there are a couple of tips that you should keep in mind for the perfect texture.

Don’t overheat

Overheating chocolate, or cream, is the recipe for a lumpy, curdled ganache. When heating the cream make sure it doesn’t boil and only comes to steaming. If your cream comes up to boiling it has a higher chance of curdling.

Finely chop the chocolate

When prepping for this recipe make sure you cut the chocolate finely. This makes it easier to melt when mixed with the warm cream for a silky smooth ganache.

Sift the matcha

Matcha has a tendency to clump up when stored, and if not sifted will form clumps of dark green throughout the batter. This not only affects the texture and appearance of the chocolate, but it will also affect the flavour, as parts of the chocolate will be more bitter than others.

Mix the melted white chocolate and matcha until smooth

Sifting matcha helps get rid of the clumps, however, if not mixed properly clumps can still appear throughout the ganache. As melted white chocolate has a thicker consistency it is the perfect medium to stir the matcha powder into. The thicker consistency makes it easier to mix out any remaining clumps of matcha powder for a clump-free mixture.

How to cut the perfect slices

Once you’ve made your chocolate I’m sure you want to present them with super clean and straight edges for picture-perfect presentation. Here are a couple of tips that will help you achieve that look!

Freeze the chocolate for an hour

While the chocolate will be firm after chilling in the fridge, it will begin to thaw pretty quickly. Freezing the chocolate optimises the amount of time you have cutting the chocolate so you can get those clean slices.

Heat your knife

The most important tip when cutting the chocolate slab is to warm up your knife. A warm knife will melt the chocolate slightly as you cut for a clean slice. I like to heat my knife up in hot water, before wiping it dry. You can also heat your knife up over a stovetop.

Wipe your knife between slices

As you slice the slab, chocolate will begin to build up on your knife. Wiping your knife between slices will keep the slices looking clean.

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Ingredients

There isn’t a lot of ingredients involved in this recipe, but that just means that each and every one plays an important role!

• White chocolate: Make sure you use high-quality chocolate as this will be the predominant flavour. Couverture chocolate is the best option, but chocolate brands like Lindt are perfect too!
• Thickened or heavy cream: Cream gives these chocolates their soft and silky texture. Adding too much cream will make these difficult to handle, so make sure you stick to the measurements

• Unsalted butter: Butter plays a similar role to cream, while also helping the chocolate set.
• Matcha powder: As this is also a predominant flavour in the chocolate make sure you use a high-quality culinary grade or ceremonial grade matcha for the best flavour.

Optional – My Favourite Extras That Add a Little Magic

• Pinch of salt
  Salt helps soften the sweetness of white chocolate. It makes the matcha taste cleaner without making the chocolate salty.
• Vanilla extract
  Vanilla rounds out the matcha and white chocolate. Use a tiny amount so the green tea flavour still leads.
• Honey
  Honey adds a light floral note. It is also useful if you are adapting an older version that mentioned glucose or corn syrup.
• Yuzu zest
  Yuzu brings a bright citrus lift. It is a small TuCha-style twist that makes the matcha chocolate feel fresher.
• Hojicha powder
  Hojicha gives a roasted tea flavour instead of matcha’s grassy edge. It is warm, soft, and lovely with white chocolate.
• Freeze-dried strawberry powder
  Strawberry powder adds tartness and a pretty colour contrast. It helps balance the sweetness of the white chocolate.
• Black sesame powder
  Black sesame adds a nutty Asian dessert note. Use a small amount so it does not overpower the matcha.
• Pistachios
  Finely chopped pistachios add a soft crunch and a green-on-green look. Sprinkle them lightly before the chocolate sets.
• Brandy or cognac
  A small splash adds warmth and a gift-box feel. Keep it light so the ganache still sets well.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Whipping cream instead of heavy cream
  Whipping cream can work if it has a similar fat content. Avoid thin cream because the chocolate may set too soft.
• Milk chocolate instead of white chocolate
  Milk chocolate can work as a variation. The matcha flavour will be softer and the texture may set a little differently.
• Dark chocolate instead of white chocolate
  Dark chocolate is possible, but it can taste quite bitter with matcha. I would test milk chocolate first before going darker.
• Vegan white chocolate
  Vegan white chocolate can work as a test batch. The set may be different, so chill it well and cut only when firm.
• Coconut cream
  Thick coconut cream can replace dairy cream in a dairy-free test version. Avoid watery coconut milk because it can make the ganache too loose.
• Hojicha instead of matcha
  Use hojicha powder for a roasted tea version. It gives a mellow flavour that is less grassy than matcha.
• Freeze-dried fruit powder instead of matcha
  Strawberry, raspberry, or mango powder can replace matcha for a fruit chocolate version. Start small and taste as you go.
• Sugar-free white chocolate
  This can work for a lower-sugar version. Sugar-free chocolate behaves differently, so expect a slightly different set and texture.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Comparison – How This Recipe Stacks Up Against Other Desserts

Tips – My Personal Tricks for a Professional-Looking Result

Use White Chocolate With Cocoa Butter

The original recipe already says to use good chocolate, but here is the detail I look for. Choose white chocolate that lists cocoa butter, not just vegetable fat.

In a simple recipe like this, the chocolate is doing the heavy lifting. At TuCha, I always tell myself that short ingredient lists need better ingredients, because there is nowhere to hide.

Check The Chocolate Texture Before Pouring

Before you pour the mixture into the tin, it should look smooth, glossy, and even. If you see oily streaks or little rough patches, pause and stir slowly from the centre.

This is one of those quiet ganache moments. Do not rush it. Chocolate can smell fear, or at least it acts like it can.

Use The Right Pan For The Thickness You Want

A 6 x 6 inch tin gives neat, thicker squares. A loaf tin gives a slightly different shape and may make the slab a little taller or narrower.

The thicker the slab, the longer it needs to chill. I like checking the centre before cutting, not just the edges.

Dust With Matcha Right Before Serving

The original recipe dusts the squares before eating, but timing matters. Matcha powder can darken and absorb moisture if it sits in the fridge.

For the cleanest finish, dust right before serving or packing. This is my filming tip too, because fresh matcha looks softer and brighter on camera.

Add Salt To Balance Sweetness

White chocolate is naturally sweet, so a tiny pinch of salt can help. It makes the matcha flavour feel cleaner and less flat.

I use this trick when a batch tastes a little too sweet but the texture is already right. Tiny pinch, big difference.

Keep The Work Surface Dry

Water can make chocolate seize or turn rough. Dry your bowl, spatula, knife, and bench before you start.

This sounds small, but it matters. Simple chocolate recipes are a bit dramatic when water joins the party.

Rest One Test Piece Before Serving

Try one square straight from the fridge, then another after a few minutes at room temperature. You will feel the texture change.

Nama chocolate should be cold, but not rock hard. That soft melt is the whole point.

Store In One Layer For Clean Edges

Nama chocolate is soft and can dent easily. Store the pieces in one layer with baking paper underneath.

If you stack them, they may stick or smudge. The flavour will still be fine, but the clean little gift-box look will suffer.

Pack With A Keep-Chilled Note

If gifting, add a small note that says to keep the chocolate refrigerated. This is not regular shelf-stable chocolate.

In the shop, I’d always keep nama chocolate chilled until the last moment. The texture is part of the magic.

Use A Mild Matcha For First-Time Bakers

If you are new to matcha desserts, choose a matcha that tastes smooth, not harsh. Strong bitter matcha can make the chocolate taste dusty.

Good matcha should feel earthy and clean. Bad matcha gives lawn clippings, and we are not doing that today.

Variations – Fun Twists and Flavours Inspired by My TuCha Dessert Experiments

Hojicha Nama Chocolate

Swap the matcha for hojicha powder. Hojicha has a roasted tea flavour, so it tastes warmer and less grassy.

This version is cosy and soft. It is lovely with hot tea on a quiet afternoon.

Strawberry Matcha Chocolate

Use freeze-dried strawberry powder in part of the mixture or dust a little over the finished squares. The tart berry flavour helps balance the sweet white chocolate.

The pink and green look beautiful together. Very social-feed friendly without trying too hard.

Yuzu Matcha Chocolate

Add a little yuzu zest to the ganache. It gives the creamy chocolate a bright citrus lift.

This is the kind of flavour I love playing with at TuCha. Creamy matcha, sweet white chocolate, and a little sparkle.

Black Sesame Matcha Chocolate

Add a small amount of black sesame powder for a nutty flavour. Keep it gentle so the matcha still comes through.

These tea and sesame flavours are the kind of Asian dessert notes I grew up loving. They work so well with creamy white chocolate.

Pistachio Matcha Chocolate

Sprinkle finely chopped pistachios over the top before the chocolate sets. The green-on-green look is soft and elegant.

Pistachio also adds a tiny crunch. Creamy chocolate plus a little texture is always a good bite.

Brandy Matcha Nama Chocolate

Add a small splash of brandy or cognac for a richer gift-box style chocolate. It gives warmth without hiding the matcha.

Keep the amount small so the ganache still sets well. We want a gentle glow, not a chocolate party crash.

Milk Chocolate Matcha Truffles

Use milk chocolate for a softer variation. It is less sweet than white chocolate, but not as bitter as dark chocolate.

The matcha flavour will be more mellow. This is a good middle ground if white chocolate feels too sweet.

Vegan Matcha Chocolate Bar

For a dairy-free version, make a firmer matcha chocolate bar with cocoa butter, icing sugar, coconut milk powder, and matcha. This will not have the same soft nama texture.

Think of it as a matcha chocolate bar, not a creamy truffle square. Same green tea mood, different texture.

Sugar-Free Matcha Chocolate

Use sugar-free white chocolate for a lower-sugar version. The texture may set differently, so treat it as a test batch.

I would chill it overnight before cutting. Sugar-free chocolate can be a little unpredictable, so give it time.

Matcha Coconut Chocolate

Use thick coconut cream for a soft coconut note. This gives the chocolate a rounder, tropical flavour.

Do not use thin coconut milk. It can make the mixture too loose, and no one wants a matcha puddle with ambition.

Raspberry Matcha Chocolate

Use freeze-dried raspberry powder for a sharper fruit version. Raspberry cuts through the sweetness and makes the matcha taste brighter.

The colour contrast is gorgeous too. Very gift-box, very camera-ready.

Matcha Latte Chocolate

Add a tiny amount of espresso powder or coffee extract for a matcha latte feel. Keep it subtle so the matcha still leads.

This one is for people who love café flavours. It tastes like a tiny chilled drink in chocolate form.

Serving Suggestions – How I Like to Present These for Maximum Wow

Serve Them Chilled

Matcha nama chocolate tastes best cold. The texture should be soft, fudgy, and smooth, but not melty in your hands.

Take the pieces out just before serving. This is not the dessert to leave sunbaking on the table.

Use Paper Candy Cups

Place each square in a small paper candy cup. It keeps the pieces neat and makes them easier to pick up.

This also makes the chocolate feel more like a Japanese gift-box treat. Small touch, big polish.

Pack Into Gift Boxes

Arrange the squares in a shallow box in one layer. Add a note that says to keep them refrigerated.

This is a lovely homemade gift, but it needs cool care. Pretty chocolate still has practical needs.

Pair With Hot Hojicha

Hojicha has a roasted, nutty flavour that balances the sweetness of white chocolate. It makes the matcha taste softer.

This pairing feels calm and very Japanese café. Sip, bite, repeat.

Serve With A Matcha Latte

If you are a matcha person, this is a full green tea moment. A lightly sweet matcha latte beside these squares feels rich and cosy.

At TuCha, I love pairing tea desserts with tea drinks. It makes the whole bite feel more complete.

Pair With Fresh Strawberries

Strawberries cut through the richness of the white chocolate. They also make the green matcha colour look brighter.

This turns a few squares into a simple plated dessert. Soft, creamy, fresh, and pretty.

Build A Japanese Dessert Board

Serve the matcha chocolate with mochi, hojicha cookies, fresh fruit, and small cups of tea. Keep the colours soft and simple.

The matcha squares become the little centrepiece. Very cute, very snackable.

Serve On A Cold Plate

If your kitchen is warm, chill the serving plate for a few minutes. It helps the chocolate stay neat for longer.

Nama chocolate is soft by nature. A cold plate gives it a little extra confidence.

Dust Right Before Filming Or Serving

Dust the matcha powder right before the chocolate goes on the table or in front of the camera. The colour will look fresher.

If I were filming these, I’d show one square being cut slowly so you can see that soft, fudgy centre.

Add To An Afternoon Tea Tray

Serve a few squares beside tea, fruit, and little biscuits. The chocolate is rich, so small pieces feel just right.

This is a lovely way to make a simple batch feel elegant. Tiny squares, big tea-table energy.

Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches

Using Compound White Chocolate

Compound chocolate may melt, but it can set with a waxy texture. It can also make the flavour taste flat.

Use white chocolate with cocoa butter if you can. The texture will be smoother and the melt will be much nicer.

Ignoring The Cream Ratio

A little extra cream can make the slab too soft to cut. Nama chocolate is tender because the balance is precise.

Measure the cream carefully. This is not the moment for a casual splash and hope.

Dusting Before Storage

Matcha powder can absorb moisture in the fridge. It may turn dark, patchy, or dull.

Dust before serving instead. Fresh dusting gives a cleaner finish and a better flavour.

Letting The Slab Warm Too Much Before Cutting

If the slab is too warm, the knife will drag and smear the edges. The chocolate should be firm and cold before cutting.

Cut in small batches if your kitchen is warm. Chocolate waits for no one.

Stacking The Squares

Nama chocolate is soft and can dent or stick. Stacking may ruin the neat edges.

Store in one layer with baking paper. Your future gift-box self will be grateful.

Using Strong Dark Chocolate Without Testing

Dark chocolate changes the balance of the recipe. With matcha, it can become too bitter very fast.

Test a small batch first. Dark chocolate likes its own rules.

Using Low-Fat Cream

Thin or low-fat cream can make the chocolate set too soft. The fat gives the ganache body.

Use thickened, heavy, or suitable whipping cream. The creamy texture needs support.

Leaving It Out Too Long

Nama chocolate contains fresh cream and softens quickly. It should not sit at room temperature for long.

Serve cold, then return leftovers to the fridge. Creamy chocolate needs cool boundaries.

Adding Too Much Liquid Flavouring

Yuzu juice, vanilla, brandy, or coffee extract can all change the set if you add too much. Keep liquid add-ins small.

A little flavour is lovely. Too much turns silky chocolate into a setting problem.

Using Stale Matcha

Old matcha can taste bitter, dusty, or dull. It can also make the chocolate look brown-green instead of fresh.

Use matcha that smells clean and grassy. The colour should look alive.

Matcha Nama Chocolate (Green Tea Chocolate)

Print Recipe

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Smooth and silky matcha flavoured chocolate truffles, with a slightly fudgy texture and incredible mouthfeel these are a rendition of Japan’s famous matcha nama chocolate

• Author: Catherine Zhang
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 12 squares 1x
• Category: Chocolate
• Method: Easy
• Cuisine: Japanese

Ingredients

Units MUS Scale 1x2x3x

• 400g White chocolate, high quality, finely chopped
• 115g Thickened/heavy cream, (1/2 cup)
• 30g Unsalted butter (2 tbsp)
• 12g Matcha powder (2 tbsp)
• Matcha powder, for dusting

Cook Mode Prevent your screen from going dark

Instructions

1. 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
2. Melt the white chocolate in the microwave at 30-second intervals, or over a hot water bath until just melted
3. Sift in the matcha powder and mix until smooth
4. Add the butter and mix until smooth
5. Heat the cream in a small saucepan or microwave until steaming
6. Add the warm cream to the chocolate and stir until smooth
7. Pour the mixture into the lined tin and cover with cling wrap
8. Place in the fridge for a minimum of 4 hours, or overnight
9. Uncover, remove from the tin, and slice into approx 1 inch (3 cm) squares with a hot sharp knife
10. Dust in matcha powder and enjoy!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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