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

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


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


  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.