Nama Chocolate

Soft and fudgy dark chocolate cut into perfect cubes and dusted in bittersweet cocoa powder, this nama chocolate is a copycat of the famous Japanese Royce Chocolate

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 flavours 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.

Is Nama Chocolate the Same as ROYCE Chocolate?

Not exactly, but they are closely connected in most people’s minds.

ROYCE is one of the most famous Japanese brands known for nama chocolate, especially the soft cocoa-dusted cubes sold in gift boxes. This homemade version is inspired by that same chilled, fudgy, melt-in-your-mouth texture.

The lovely thing about making nama chocolate at home is that you can choose your favourite dark chocolate, control the sweetness, and add little flavours like rum, coffee, or matcha.

It gives you that special Japanese chocolate gift-box feeling without needing to fly to Japan first.

Ingredients needed

As there aren’t many ingredients in this recipe it is important that you select high quality, fresh ingredients as their flavours are the ones that are going to shine through.

• Dark 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. I like to use 70% cocoa for a rich chocolate flavour, however, if you aren’t a fan of dark chocolate or prefer a sweeter result you can use chocolate with about 50% cocoa. I wouldn’t recommend going lower than that as the chocolate won’t set as well.
• 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

• Glucose or corn syrup: Either of these will work to give the chocolate a little bit of a chew and texture. If you don’t have access to either of these, honey will work too! Unlike glucose or corn syrup which are flavourless, honey will give the chocolates a slightly floral flavour which could be a fun twist!
• Unsalted butter: Butter plays a similar role to cream, while also helping the chocolate set.
• Cocoa powder: As this is also a predominant flavour in the chocolate make sure you use a high-quality cocoa power. I recommend using dutch processed cocoa powder as it has a richer and more chocolatey flavour.

Optional – My Favourite Extras That Add a Little Magic

These little extras are not required, but they can make your nama chocolate feel even more special. Add them in small amounts so the ganache still sets beautifully.

Optional Extra	How It Helps
Rum or brandy	Adds a warm, grown-up flavour that pairs beautifully with dark chocolate.
Espresso powder	Makes the chocolate taste deeper and adds a soft mocha note.
Vanilla extract	Rounds out the chocolate flavour with a gentle sweetness.
Flaky sea salt	Balances the richness and makes each bite taste more intense.
Matcha powder	Creates a Japanese-inspired twist, especially when paired with white chocolate.
Freeze-dried strawberry powder	Adds a fruity, pink finish that is perfect for gifting.

Friendly tip: Keep flavourings light and lovely. A little splash or sprinkle is enough to add magic without turning the ganache too soft.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

These swaps can help if you are missing an ingredient or want to slightly change the flavour. Just remember that nama chocolate is delicate, so texture matters as much as taste.

Original Ingredient	Smart Swap	What to Know
Dark chocolate	Semi-sweet chocolate	The result will be sweeter and slightly softer.
70–75% dark chocolate	50–60% dark chocolate	This works if you prefer a milder chocolate flavour.
Thickened cream or heavy cream	Whipping cream	Use a high-fat cream so the chocolate sets properly.
Glucose or corn syrup	Honey	Honey adds a light floral flavour and a soft chew.
Cocoa powder	Matcha powder	Best for a green tea variation, especially with white chocolate.
Cocoa powder	Strawberry powder	Lovely for a fruity Valentine’s Day-style finish.

Friendly tip: Avoid low-fat cream or using milk as the full cream replacement. It may sound harmless, but it can make the chocolate too soft to slice.

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

Problem

Why It Happens

Quick Fix

Nama chocolate is too soft

Too much cream, milk, or liquid was added.

Chill it longer, then freeze briefly before slicing.

Ganache looks oily or split

The chocolate or cream may have overheated.

Cool it in the fridge for 30 minutes, then mix vigorously until smooth.

Chocolate has rough or messy edges

The knife was cold or not wiped between cuts.

Warm the knife, wipe it dry, and clean it between every slice.

Cocoa powder looks wet after storing

The cocoa absorbed moisture from the fridge.

Dust with fresh cocoa powder just before serving.

Chocolate tastes too bitter

The chocolate percentage may be too high for your taste.

Use 50–60% dark chocolate next time for a softer, sweeter flavour.

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert

Texture

How It’s Different

Nama Chocolate

Soft, fudgy, silky, and melt-in-your-mouth

Made with chocolate and cream, chilled in a slab, then cut into cubes.

Chocolate Truffles

Creamy inside, often firmer outside

Usually rolled by hand and coated, while nama chocolate is sliced into neat squares.

Chocolate Fudge

Dense, sweet, and firmer

Usually sweeter and heavier, while nama chocolate is softer, fresher, and more ganache-like.

Nama Chocolate vs Regular Truffles vs Ganache

Nama chocolate, truffles, and ganache are all rich chocolate treats, but they are not exactly the same.

The biggest difference is texture, shape, and how they are served.

Nama chocolate is softer and fresher because it has a higher cream ratio and is served chilled. Truffles are usually rolled into balls and coated, while ganache is the smooth chocolate-and-cream base that can be used in many desserts.

Dessert	Texture	How It’s Different
Nama Chocolate	Soft, fudgy, silky, and chilled	Japanese-style chocolate made with a high cream ratio, cut into cubes, dusted with cocoa, and stored in the fridge.
Regular Truffles	Creamy inside, often firmer outside	Usually French-style, rolled by hand, and coated in cocoa, nuts, chocolate, or sprinkles.
Ganache	Smooth, glossy, and spreadable or firm depending on ratio	The chocolate and cream mixture used as a base for truffles, cakes, frosting, and nama chocolate.

Tips for cutting the perfect slice

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.

Want beautifully glossy chocolate with the perfect snap? My How to Temper Chocolate guide walks you through achieving professional results at home.

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.

If you love rich chocolate treats with a Japanese twist, my 3 Ingredient Matcha Truffles are silky, earthy, and surprisingly easy to make.

Troubleshooting split ganache

When working with dark chocolate one of the most common issues is the ganache splitting or becoming lumpy. This can occur when the chocolate or cream has been overheated, causing the fat to separate from the mixture.

While it may look completely ruined, there is actually a couple of ways you can revive your split or curdled ganache. Thank me once your once chunky ganache is silky smooth once more!

Allow the chocolate to cool

At this point you have already added all your ingredients, so adding more liquids like milk or cream will change the consistency of the final result. In order to preserve the consistency of the chocolate, we don’t want to add anything else to it. If you catch your ganache splitting earlier on it can be saved using this method.

Once you notice the ganache splitting immediately remove it from the heat and place it into the fridge to chill. Allow it to sit in the fridge for 30 minutes, then remove and mix vigorously. The ganache should come back together to a smooth consistency.

Add milk

If your ganache has completely split, and a layer of oil has formed on top, I would recommend using this method. Be aware that adding more liquid to your name chocolate will soften the final texture, but as long as you don’t add too much the chocolate will still be able to hold itself together.

The reason we add milk rather than cream, is because cream has a high-fat percentage. Part of the reason why a ganache splits is because there is too much fat in the mixture, so adding more fat will not necessarily fix the problem. Milk is a good middle ground between water and cream, that will add enough moisture to bring the ganache back together without watering down the flavour.

Simply add 1 tsp at a time, mixing vigorously in between each addition. If you are finding it difficult to mix the ganache use an electric mixer and beat the ganache, it should come back together with the added moisture and mixing.

Tips for Making Perfect Nama Chocolate

Use a Proper Chocolate-to-Cream Ratio

Nama chocolate gets its soft, fudgy, melt-in-your-mouth texture from the balance of chocolate and cream. Too much cream can make the chocolate too soft, while too much chocolate can make it firm like a regular chocolate bar.

For that classic Royce-style nama chocolate texture, keep the ganache rich but sliceable. Think silky, not sloppy — we want chocolate cubes, not chocolate pudding having a little nap.

Choose Chocolate With Enough Cocoa Solids

For the best nama chocolate, use good-quality dark chocolate with at least 50% cocoa. Chocolate with a higher cocoa percentage sets better and gives the cubes a deeper, more elegant flavour.

If you use very sweet or low-cocoa chocolate, the final texture may be softer. It can still taste delicious, but it may need extra chilling time before slicing.

Warm the Cream Until Steaming, Not Boiling

The cream should be hot enough to melt the chocolate, but it should not be aggressively boiling. Overheated cream can make the ganache split, turn oily, or lose that smooth glossy finish.

Look for steam and small bubbles around the edge of the pan. That is your sign to stop heating and let the cream work its magic.

Line the Tin With Extra Overhang

Leave a little extra baking paper hanging over the sides of the tin. This makes it easier to lift the chilled nama chocolate slab out cleanly before cutting.

It is a tiny step, but it saves you from poking, pulling, and whispering dramatic things to your dessert. A smooth lift means smoother squares.

Chill Overnight for the Cleanest Cut

A minimum of 4 hours works, but overnight chilling gives the ganache more time to firm up. This makes slicing easier and helps the chocolate hold its shape.

If you want picture-perfect cubes, chill overnight and then freeze the slab briefly before cutting. Let’s get chill-y with it.

Dust With Cocoa Powder Just Before Serving

Cocoa powder gives nama chocolate its signature bittersweet finish. For the prettiest result, dust the pieces after cutting and closer to serving.

If the chocolate is stored for a while after dusting, the cocoa powder can absorb moisture from the fridge. It will still taste lovely, but the finish may look less velvety.

Nama Chocolate Variations

Matcha Nama Chocolate

For a Japanese-inspired twist, make matcha nama chocolate with white chocolate, cream, butter, and good-quality matcha powder. White chocolate lets the matcha flavour shine and gives the chocolate a soft green tea colour.

Dust the finished cubes with a little extra matcha powder instead of cocoa. It is earthy, creamy, and beautifully bittersweet.

Milk Chocolate Nama Chocolate

If dark chocolate feels too intense, try a milk chocolate version. It will be sweeter, creamier, and a little softer than dark chocolate nama chocolate.

Because milk chocolate has less cocoa solids, reduce the cream slightly or chill it longer before slicing. Soft and sweet is lovely, but we still want those neat little cubes.

White Chocolate Nama Chocolate

White chocolate nama chocolate is rich, buttery, and beautifully creamy. It is a lovely base for vanilla, matcha, strawberry, raspberry, or citrus flavours.

Use high-quality white chocolate for the smoothest texture. Cheaper white chocolate can sometimes turn grainy or overly sweet.

Strawberry Nama Chocolate

For a pink and playful variation, dust the finished chocolate with freeze-dried strawberry powder. You can also mix a small amount into white chocolate nama chocolate for a berry-sweet flavour.

This version is especially pretty for Valentine’s Day, birthdays, or homemade edible gifts. It is soft, sweet, and very “made with love.”

Rum or Brandy Nama Chocolate

Add a small splash of rum, brandy, whisky, or cognac for a grown-up nama chocolate variation. The alcohol adds warmth and depth without overpowering the chocolate.

Use just enough to flavour the ganache. Too much liquid can make the chocolate softer and harder to slice.

Coffee Nama Chocolate

Coffee and dark chocolate are a dreamy little duo. Stir a small amount of instant espresso powder into the warm cream before mixing it with the chocolate.

The result is rich, smooth, and slightly mocha-like. It is perfect for coffee lovers who believe dessert should come with a tiny wink of caffeine.

Serving Suggestions for Nama Chocolate

Serve It Chilled With Tea or Coffee

Nama chocolate tastes best when served chilled. The texture is firm at first, then slowly melts into a silky ganache-like bite.

Pair it with hot coffee, hojicha, matcha latte, or black tea. The warm drink balances the cool, creamy chocolate beautifully.

Gift It in Small Paper Cups

Place each cube in a mini paper candy cup for a clean, giftable look. This keeps the pieces separate and makes the box feel more polished.

Because nama chocolate contains fresh cream, keep the gift chilled until serving. Sweet gifts are best when they arrive cute and cool.

Add It to a Valentine’s Dessert Box

Nama chocolate is perfect for a homemade Valentine’s Day chocolate box. Pair it with strawberries, cookies, truffles, or mini cakes for a soft and dreamy dessert spread.

For extra charm, dust some pieces with cocoa and others with strawberry powder. A little colour contrast makes the box feel special.

Serve With Fresh Berries

Fresh strawberries, raspberries, or blueberries cut through the richness of the chocolate. Their bright, juicy flavour makes each bite feel lighter.

This is a simple way to turn nama chocolate into a plated dessert. Add a small dusting of cocoa and it looks instantly elegant.

Use It as a Dessert Board Treat

Add nama chocolate cubes to a dessert board with biscuits, fruit, marshmallows, roasted nuts, and small bowls of whipped cream. It creates a fun sharing plate for parties or family nights.

Keep the chocolate chilled until just before serving. Nama chocolate is soft and delicate, so it likes a quick appearance rather than a long stage performance.

Serve With a Light Sprinkle of Sea Salt

A tiny pinch of flaky sea salt can make dark chocolate taste even richer. It balances the sweetness and gives each bite a little sparkle.

Do not add too much. Just a few flakes are enough to make the chocolate taste deeper and more luxurious.

Common Mistakes to Avoid When Making Nama Chocolate

Using Low-Quality Chocolate

Because nama chocolate is made with only a few ingredients, the chocolate flavour really shines through. If the chocolate tastes flat before melting, it will taste flat after setting too.

Choose couverture chocolate or a good-quality chocolate bar where possible. This is the moment to let the chocolate be the main character.

Boiling the Cream Too Hard

Boiling cream too aggressively can overheat the ganache and increase the risk of splitting. The cream only needs to be hot and steaming.

Remove it from the heat once you see steam and small bubbles around the edge. Gentle heat keeps the ganache smooth and glossy.

Adding Too Much Extra Liquid

Milk, alcohol, honey, or flavour extracts can all soften the ganache. A little is fine, but too much can stop the nama chocolate from setting properly.

Add flavourings carefully and keep the total liquid low. Nama chocolate is delicate, so treat it like a tiny chocolate cloud with boundaries.

Cutting Before the Chocolate Is Fully Chilled

If you cut the slab too early, the chocolate may smear, bend, or stick to the knife. It needs enough time to become firm all the way through.

Chill for at least 4 hours, but overnight is better. For extra clean edges, freeze the slab for about 30 to 60 minutes before slicing.

Using a Cold Knife

A cold knife can drag through the chocolate and create rough edges. A warm knife melts the surface slightly as it cuts, giving you cleaner cubes.

Dip the knife in hot water, wipe it dry, and slice. Wipe between cuts so each piece looks neat and bakery-beautiful.

Leaving Nama Chocolate Out Too Long

Nama chocolate is not like regular chocolate because it contains fresh cream. It softens quickly at room temperature and should be stored in the fridge.

Serve it chilled and return leftovers to the fridge soon after serving. Think of it as a cool little chocolate treat that enjoys fridge life.

Print