Name: Nama Chocolate
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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

Nama Chocolate

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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

Author: Catherine Zhang
Prep Time: 15 mins
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 squares 1x
Category: Chocolate
Method: Easy
Cuisine: Japanese

Ingredients

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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

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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!

Find it online: https://zhangcatherine.com/nama-chocolate/