Japanese Nama Chocolate

Name: Japanese Nama Chocolate
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 223 g Heavy Whipping Cream,; Unsalted Butter, 17g + More For Greasing; Dark Chocolate At Least 70% Preferable Valrhona or Callebaut, 315g; Pinch Sea Salt,; Raw Cacao Powder Preferably Nature's Superfoods, For Dusting; Edible Gold Dust, For Dusting

Daniel Lim @fatdoughsg

Singapore

#mycookbook

Have you lovely people ever try Nama Chocolate from Japan? It is usually made from a very famous Japanese chocolate brand called, Royce. I would always beg people who are visiting Japan to bring me some. It is like chocolate truffles, but instead of balls, it is molded in squares or rectangles. Even the ingredients and processes are somewhat similar.

I decided to change things up by making the chocolate into spheres. You can of cos do it the traditional way by slicing the chocolate into rectangles or squares. It is totally up to you. This recipe only uses a few ingredients. Do make sure you use the best quality chocolate that you can find; it really does makes a lot of difference.

You can try experimenting with different types of chocolate. For example, a combination of dark and milk chocolate, if you are not really into the intense dark chocolate flavors. Maybe I should do 1 more with matcha and white chocolate. Anyway, my daughters approved and agree that these taste almost exactly the same as Royce's Nama Chocolate. Do you agree? You have to make these and find out for yourself.

#mycookbook

Daniel Lim @fatdoughsg

Saved

Ingredients

30 mins

4 servings

223 gHeavy Whipping Cream,
Unsalted Butter, 17g + More For Greasing
Dark Chocolate At Least 70% Preferable Valrhona or Callebaut, 315g
PinchSea Salt,
Raw Cacao Powder Preferably Nature's Superfoods, For Dusting
Edible Gold Dust, For Dusting

Saved

Steps

30 mins

1

Grease cake pan with butter.
Line parchment on the bottom as well as the sides overhanging if you are doing it traditionally.
In a sauce pot over medium heat, add cream and butter.
Stir to combine well and until the butter has melted.
2

Bring to a gentle boil.
Transfer chocolate into a bowl.
Once the cream starts boiling, transfer into the bowl and set aside for 1 min.
Fold to combine well, making sure all the chocolate has melted.
3

Add in salt and give it a final fold.
Transfer the chocolate mixture into the prepared cake pan.
Shake and twirl to even out the chocolate.
4

Or, transfer the chocolate mixture into the spheres mold. You should get 4 spheres.
Freeze for 4 to 6 hours.
Remove from the freezer and unmold onto a working surface.
Measure and slice into 1-inch squares.
5

Or unmold onto wire cooling rack.
Dust with cacao powder and gold dust.
Chill in the fridge until ready to serve.