Nama Chocolate – Copycat from Famous Japanese Brand

Nama Chocolate is smooth and rich dessert, melts once you put it in your mouth. It’s homemade and copycat from the famous Japanese Nama Chocolate. It’s also halal and kosher recipe.

Nama chocolate is one of the products comes from the Japanese chocolate company. The company 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 stores in some countries, but since it easily melts, it can’t be sent out of the city. Unfortunately, they 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 because Nama Chocolate is not halal.

The ingredients are similar with chocolate truffle. The differences are the ratio of the ingredients and the shape.

There are several flavor from the japanese brand. For example au lait (milk chocolate), dark chocolate, 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

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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.