Silky smooth matcha flavored white chocolate with a juicy strawberry center, a twist on the famous Royce nama 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.
How to create a silky smooth texture
See the matcha nama chocolate recipe for all the tips on how to achieve the perfect texture!
Tips for success
These are a little different from regular nama chocolate as there is a fruit surprise in the center! This can make it a little more difficult and fiddly to make, but it's so worth it. Make sure to follow these tips for success on your first try.
Use fresh strawberries
One of the most important tips! You must use fresh strawberries when you make these. The fresher the better!
You might be tempted to use frozen strawberries, but frozen fruits release a lot of moisture when thawed and will cause the chocolate to fall straight off the strawberries.
Strawberries that aren't fresh will break down quickly when coated in chocolate, and release more moisture than fresh berries.
Dry the strawberries
Moisture on your strawberries will negatively affect how the chocolate adheres to them. Make sure you pat your strawberries dry after washing them.
Once you slice off the strawberry head, more moisture will be released from the fruit. Make sure you pat that area dry too before assembly!
Line your tin
Don't forget to line your tin! Line all sides with baking paper as this will help you get the chocolate out of the mold after it has been set. If you don't it'll be almost impossible to get it out after (I'm talking from experience!!)
Allow it to set completely
If the chocolate isn't completely set it'll be soft and malleable. This makes it super hard to handle and cut in sharp slices. Make sure your chocolate has been set for at least 4 hours, or preferably overnight.
Don't freeze your chocolate in an attempt to set it faster, this will cause your strawberries to freeze too, and release moisture as they thaw.
Use a sharp knife
Use a hot sharp knife when slicing your chocolate! This not only helps to cut through the chocolate but also gives you clean slices of strawberries so you can make the most of your stunning cross-section.
Frequently Asked Questions
How long does this last?
Once the chocolate has been sliced it will last up to 2 days when stored in an airtight container in the fridge.
The strawberries will start to break down and release moisture once sliced so I recommend slicing just before serving and eating them as soon as possible!
How should I store this?
Store these in an airtight container in your fridge. These need to be kept chilled as the chocolate contains cream.
Can I use a different fruit?
Of course! Berries work well as they taste delicious and look stunning when cut. Always use fruit that is not yet sliced otherwise it will release moisture into the chocolate.
Fruits like whole blueberries, raspberries, grapes, etc, work great! I would recommend against fruits with lots of moisture like oranges, melons, kiwis, etc.
What does this taste like?
Imagine a chocolate-covered strawberry, but covered in sweet matcha chocolate. And instead of a crunchy coating, a smooth and creamy texture. So yum!
Let's Get Baking!
If you make this recipe make sure to leave me a comment and rating down below. I would love to hear how it went.
Also don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes 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!
PrintStrawberry Matcha Nama Chocolate
Silky smooth matcha flavored white chocolate with a juicy strawberry center, a twist on the famous Royce nama chocolate!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Category: Chocolate
- Method: Easy
- Cuisine: Asian
Ingredients
- 400g White chocolate, high quality, finely chopped
- 120g Thickened/heavy cream, (½ cup)
- 2 tsp Glucose/cornsyrup
- 23g Unsalted butter (1 ½ tbsp)
- 12g Matcha powder (2 tbsp)
- 25 Small strawberries, trimmed
- Matcha 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
- Line the strawberries in rows, trimmed side down
- Melt the white chocolate in the microwave at 30-second intervals, or over a hot water bath until just melted
- Sift in the matcha powder and mix until smooth
- 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 and cool to room temperature
- Pour the ganache over the strawberries and tap lightly on the countertop to remove any air bubbles
- Cover with cling wrap and 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 matcha powder and enjoy!
Keywords: matcha, strawberry, white chocolate, nama chocolate, royce chocolate, green tea
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