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
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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.
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.
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.
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.
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 teaspoon 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.
Frequently Asked Questions
How long does this last?
As these are made from fresh cream they don't last as long as regular chocolate. Make sure you consume them within 4 days. If freezing them, they will last for up to a month.
Can I freeze these?
Yes! These are perfect for freezing. Simply wrap them in cling wrap individually and freeze. When you feel like eating one, take it out and let it thaw at room temperature for 15 mins before enjoying!
Why did my chocolate split?
Chocolate usually splits if either the cream or the chocolate has overheated. See the section "Troubleshooting split ganache" for a solution to the problem.
What other variations can I make?
There are so many variations you can make! Try adding a splash of rum or your favourite liquor instead of milk for an alcoholic truffle. Or try my matcha Nama chocolate variation here!
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
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
- Prep Time: 15 mins
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 squares 1x
- Category: Chocolate
- Method: Easy
- Cuisine: Japanese
Ingredients
- 400g Dark chocolate 75%, high quality, finely chopped
- 235g Thickened/heavy cream, (1 cup)
- 1 tbsp Glucose/cornsyrup
- 30g Unsalted butter (2 tbsp)
- 1 tbsp Whole milk
- Cocoa powder, for dusting
Instructions
- 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
- Melt the chocolate in the microwave at 30-second intervals, or over a hot water bath until just melted
- Add the butter and glucose/corn syrup and mix until smooth
- Heat the cream in a small saucepan or microwave until steaming
- Add the warm cream to the chocolate and stir until smooth
- Add the milk and stir until combined
- Pour the mixture into the lined tin and cover with cling wrap
- Place in the fridge for a minimum of 4 hours, or overnight
- Uncover, remove from the tin, and slice into approx 1 inch (3 cm) squares with a hot sharp knife
- Dust in cocoa powder and enjoy!
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Roland
Love it! Next time I'm making this with the more expensive chocolates. 👍
Aleena
What size tin?
Catherine Zhang
6 x 6 inch (15 x 15 cm) square tin or 9 x 5 inch (22 x 13cm) loaf tin 😊