Nama Chocolate is smooth and rich dessert, melts once you put it in your mouth. It’s homemade and copycat from the famous Royce Nama Chocolate. It’s also halal and kosher because no alcohol added.
Nama chocolate is one of the products comes from the Japanese chocolate company Royce. Royce was founded in Sapporo in 1983. In 1995, their best-selling product Nama Chocolate was born.
Nama Chocolate is basically a really thick and creamy chocolate made of high-quality chocolate couverture and cream. Contain 2:1 chocolate couverture and cream makes it smooth, rich and melts once you put it in your mouth.
Actually there are already several store in some countries, but since it easily melts, it can’t be sent out of city. Unfortunately Royce don’t open the store in Bandung, yet. I should go to Jakarta to buy it. However I also can’t try the original one from Royce because Nama Chocolate contain alcohol.
The ingredients are similar with chocolate truffle. The differences are the ratio of the ingredients and the shape.
There are several flavor from Royce. For example au lait (milk chocolate), dark chocolate, champange, etc. For this recipe I make the dark chocolate one and use 65% dark chocolate couverture.
Please use high quality chocolate couverture for this recipe and all the fat are from cocoa butter (no vegetable oil). We only use few ingredients for this recipe. Therefore each ingredients have to be good quality.
For make this recipe, please make sure to use clean kitchen tools and no single drop of water on them. That is because water is chocolate couverture’s enemy. You will ruin the texture and the fat from chocolate will separate.
How to make Nama Chocolate
In a small saucepan bring heavy cream to 120ºF/50ºC. Turn off the heat. Add butter and chopped dark chocolate and stir until all melted. If the dark chocolate is not all melted, you can heat the saucepan on a very low heat and stir until all chocolate melted.
Add a pinch salt and stir until combined. Coat 9cm x 15cm (or 12cm x 12cm) pan with parchment paper. If you want the chocolate to be thinner, use 20cm x 20 cm pan. Then add chocolate mixture. Refrigerate minimal for 3 hours.
Wet a towel with hot water. Then take out the nama chocolate from fridge and cut into about 2.5cm x 2.5cm square with hot knife. Clean the knife with hot towel every cut. Dust with cocoa powder.
Nama Chocolate
Ingredients
- 300 g Dark Chocolate Couverture chopped very fine
- 150 ml Heavy Cream
- 10 g Butter
- Salt
- Cocoa Powder for dusting
Instructions
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In a small saucepan bring heavy cream to 120ºF/50ºC. Turn off the heat.
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Add butter and chopped dark chocolate and stir until all melted. Add a pinch salt and stir until combined.
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Coat 9cm x 15cm (or 12cm x 12cm) pan with parchment paper, add chocolate mixture. Refrigerate for 3 hours.
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Take out the nama chocolate from fridge and cut into about 2.5cm x 2.5cm square with hot knife. Clean the knife with hot towel every cut.
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Dust with cocoa powder.
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Nama Chocolate is ready to serve.
Recipe Notes
- If you want the nama chocolate to be thinner, use 20cm x 20 cm pan
- Please use high quality dark chocolate couverture. This recipe only has few ingredients so all the ingredients should be high quality.
- If the dark chocolate is not all melted, you can heat the saucepan on a very low heat and stir until all chocolate melted.
- Always keep nama chocolate in a fridge.
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