Creamy, rich, and decadent, this homemade Nama Chocolate is such a delightful treat. Perfect for enjoying yourself or as a gift for the holidays! This ROYCE copycat recipe comes together quickly and easily.
Lets talk about dessert. There's nothing easier than making this nama chocolate recipe. If you can make a chocolate ganache, then you can make this recipe. Actually, if you can stir, you can make this chocolate dessert.
These delightful pieces of chocolate will melt in your mouth. It's so smooth and rich, it makes for the perfect bite-size dessert after any meal. You will want to eat all of it in one sitting.
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Why You'll Love This Recipe
- It is so easy to make. If you can simmer water, then you can make this nama chocolate. Most of the work you'll do is simmer the cream to add to the chocolate to melt, then the fridge does the rest of the work!
- It's much cheaper to make at home. I've burned through my stash of ROYCE I purchased at Tokyo's airport giftshop and don't really want to pay for the marked up ones in here. I can also eat a whole box of Melty Kisses (what's avaiable in Toronto) in seconds so the cost of my joy of enjoying these chocolates are much lower when I DIY vs buying it.
- It's the perfect edible gift if you're in the mood to make this holiday season more personal.
Ingredients You'll Need
- dark chocolate bar (70% cacao) — be sure to use a good quality chocolate bar such as Ghirardelli. You can also use semi-sweet chocolate as well.
- heavy whipping cream — you will need to use heavy whipping cream. Swapping for milk or half and half will not work as the fat content in whipping cream helps the chocolate set. The heavy cream is what gives the chocolate that creamy texture. Not enough cream and you'll end up with hard pieces of chocolate.
- unsalted butter — you'll need butter to help make this creamy.
- Dutch-processed cocoa powder — for dusting
How To Make Nama Chocolate
- Line an 8x8-inch baking pan with parchment paper.
- Roughly chop the chocolate bars into smaller pieces and transfer to a large heat-proof mixing bowl.
- In a small saucepan, add the cream and butter and bring to a simmer over low heat (about 176°F/80°C). Take it off the heat once it has simmered for 1 to 2 minutes.
- Add the heavy cream and butter mixture into the chopped chocolate and stir with a spatula until the chocolate has melted and is well combined.
- Pour the melted chocolate into the lined pan. Pop any air bubbles with a toothpick.
- Refrigerate for 5-6 hours to set the chocolate or freeze for 2 to 3 hours.
- Using a sharp knife cut the chocolate into 1-inch squares. For clean cuts, dip the knife in hot water, then wipe it off with a kitchen towel between cuts.
- Dust the sliced chocolates with cocoa powder with a fine mesh sieve to prevent them from sticking.
Recipes Variations
- Dust with matcha powder instead of cocoa powder.
- Turn this into chocolate truffles by rolling the set chocolate instead of cutting them into squares. Dust the chocolate truffles with cocoa or sprinkles to keep them from sticking.
Tips and Notes
- I do not recommend using chocolate chips. Chocolate chips have a coating on them to help them hold their shape when baked so they don't melt as smoothly for nama chocolate.
- If you are gifting these and want more clean cuts, you can run your knife under hot water before slicing and cleaning it between each cut.
- Make sure the bowl your chocolate is in is bone dry. Any moisture such as splashes of water in a bowl may cause the chocolate mixture to sieze.
- An easy way to chop your chocolate is by using a serrated knife as the grooves will catch onto the chocolate.
Nama in Japanese means raw. In this context, it refers to pureness and freshness. Traditionally, nama chocolate is only kept on the shelf for a month as it expires quickly, unlike a regular chocolate bar. Nama chocolate is a type of chocolate ganache, which is made from a mix of melted chocolate and fresh cream.
This recipe is best enjoyed immediately. However, leftovers can be stored in an airtight container for a few days but your cocoa powder might clump. Bring the chocolate to room temperature before serving for the best texture.
Recipe
Nama Chocolate
Ingredients
- 3 cup good quality dark chocolate bar, 70% cacao (500 g)
- 1½ cup + 1 tablespoon heavy whipping cream, 350 ml
- 2 tablespoon unsalted butter, 30 g
- Dutch-processed cocoa powder, for dusting
Instructions
- Line an 8x8-inch baking pan with parchment paper.
- Roughly chop the chocolate bars into smaller pieces and transfer them to a large heat-proof mixing bowl.
- In a small saucepan, add the cream and butter and bring to a simmer over low heat (about 176°F/80°C). Take it off the heat once it has simmered for 1 to 2 minutes.
- Add the heavy cream and butter mixture into the chopped chocolate and stir with a spatula until the chocolate has melted and is well combined.
- Pour the melted chocolate into the lined pan. Pop any air bubbles with a toothpick.
- Refrigerate for 5-6 hours to set the chocolate or freeze for 2 to 3 hours.
- Using a sharp knife cut the chocolate into 1-inch squares. For clean cuts, dip the knife in hot water, then wipe it off with a kitchen towel between cuts.
- Dust the sliced chocolates with cocoa powder with a fine-mesh sieve to prevent them from sticking.
Nutrition
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Catherine says
Hi,
may i ask which kind of dark chocolate would you use , unsweetened,semi sweet or sweet chocolate?
Thanks
Carmy says
Hi Catherine,
Please refer to this section of the blog post!
Sabine says
Hi,
I’ve tried making this chocolate quite a few times but it never freezes properly and I’m left with a ganache type of chocolate. Is there anything I can do to correct this?
Thanks.
Carmy says
Hi Sabine, I'm sorry, I have not encountered this issue, so, unfortunately, I'm not sure what to do! If any readers see this and know the answer, please let us know!
Kusum says
Can we use non dairy whipping cream, that is already sweet. If yes, then what variation would be needed in the recipe
Carmy says
Hi Kusum, I have not tested the recipe with that variation. If you try it, please do let us know the results 🙂