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February 13, 2019

Nama Chocolate – Copycat from Famous Japanese Brand

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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.

This Nama Chocolate recipe is homemade and copycat from the famous Royce 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

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.

This Nama Chocolate recipe is homemade and copycat from the famous Japanese Nama Chocolate. It's also halal and kosher recipe.
This Nama Chocolate recipe is homemade and copycat from the famous Japanese Nama Chocolate. It's also halal and kosher recipe.
This Nama Chocolate recipe is homemade and copycat from the famous Royce Nama Chocolate. It's also halal and kosher because no alcohol added.
Print

Nama Chocolate

Course Dessert
Cuisine Japanese
Keyword chocolate, nama, valentines
Prep Time 15 minutes
Cook Time 15 minutes
Refrigerate 3 hours
Total Time 30 minutes
Servings 8

Ingredients

  • 300 g Dark Chocolate Couverture chopped very fine
  • 150 ml Heavy Cream
  • 10 g Butter
  • Salt
  • Cocoa Powder for dusting

Instructions

  1. In a small saucepan bring heavy cream to 120ºF/50ºC. Turn off the heat.

  2. Add butter and chopped dark chocolate and stir until all melted. Add a pinch salt and stir until combined.

  3. Coat 9cm x 15cm (or 12cm x 12cm) pan with parchment paper, add chocolate mixture. Refrigerate for 3 hours.

  4. 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.

  5. Dust with cocoa powder.

  6. 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.

Filed Under: Dessert Tagged With: chocolate, copycat, nama

Let's make this recipe and comment below

Reader Interactions

Comments

  1. Scarlet | Family Focus Blog says

    February 13, 2020 at 11:12 pm

    Wow. That Nama chocolate royce looks like the key to heart and happiness. Mouth watering! I am pinning this recipe to try soon.

    Reply
    • muchbutter says

      February 15, 2020 at 7:50 pm

      Thank you, Scarlet! 🙂

      Reply
  2. Ara says

    July 5, 2020 at 12:41 am

    What happens if you don’t use a hot knife? Does the chocolate break?

    Reply
    • muchbutter says

      July 8, 2020 at 9:46 pm

      The nama chocolates won’t have clean cuts.

      Reply
    • Another ara says

      May 7, 2021 at 6:41 am

      I think the cut won’t be clean and pretty. But it’s like a solid ganache. It won’t break. What I want to know is what to expect if I use single cream, not heavy or whipping cream…

      Reply
      • muchbutter says

        June 11, 2021 at 4:08 am

        We never try using with single cream.

        Reply
  3. Stephanie says

    December 15, 2020 at 8:36 am

    Mine came out too soft what seem to be the problem?

    Reply
    • muchbutter says

      December 23, 2020 at 12:10 pm

      Hello Stephanie, be sure to use high quality chocolate & store it in a fridge always!

      Reply
  4. Tabitha says

    August 6, 2021 at 4:04 pm

    My mixture is too dry, like a paste. What is the problem

    Reply
    • muchbutter says

      August 26, 2021 at 9:54 pm

      Hello Tabitha, sorry for what happened to your nama chocolate. 🙁
      Do you use couverture chocolate? Or did water accidentally got into the melted chocolate?

      Reply
  5. Rafa says

    September 27, 2021 at 9:54 am

    Hi.
    May i ask what brand of heavy cream you use?

    Appreciate your reply so much!

    Thank you

    Reply
    • muchbutter says

      September 28, 2021 at 9:34 am

      We use Tatua Heavy Cream. Hope that helps 🙂

      Reply
  6. Angel Noemi Magsakay says

    October 6, 2021 at 8:45 am

    Hi. How long is the shelf life of these chocolates when kept on freezer?

    Reply
    • muchbutter says

      October 9, 2021 at 10:31 am

      Hi Angel, best kept in freezer within 1 month. 🙂

      Reply

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