The 'Nama' in Nama Chocolate comes from the Japanese word '生チョコレート', pronounced as Nama, meaning pure and fresh. Nama Chocolate is a type of French Ganache, made by adding fresh cream to chocolate, letting it set, and then dusting it with cocoa powder before cutting it into pieces.If you love rich and smooth Nama Chocolate, let's make it together!Join Syu's fan page to explore more recipes👇 www.facebook.com/syukitchenIG🔎syukitchen

These bars were recommended to me years ago by my physical therapist to keep my energy up during fasting days. I've been making them regularly ever since. The recipe is by Spyros Artelaris. A few more tips: it's important to use the chocolate in two batches and in two ways. This is the only way to lower the temperature at the right moment and stabilize the mixture properly.

These go great with white wine! I make them as an appetizer when hosting parties.Dates are originally from the Middle East. They are very similar to dried Japanese persimmons.In England and Australia there is a sweet dessert that uses the excellent combination of dates and caramel called "Sticky Date Pudding." Recipe by Mijo

Adapted many times from a bbcgoodfood recipe until I found my favourite gooey consistency, better to take it out of the oven when it's still a bit wobbly in the middle for gooeyness!

The spirit of Willy Wonka and Santa Claus is among us 🎁🎄🍫I tried the famous Christmas chocolate bar recipe that's trending on social media right now 😗I made individual cones for the Christmas meal with my colleagues 🎊

Rum Chata is one of my favorite drinks, and didn't want to drink it by itself. It goes great with chocolate so in cold weather I make it with hot chocolate, and with chocolate milk in the summer.

This is a chocolate sauce that I've made often for a long time.The picture shows this used as icing on a banana chocolate mousse cake.If you won't be using it right away, put it into an airtight container and store in the refrigerator. It will keep for up to 2 weeks.You can also store it in the freezer if you divide it into small portions and place into bags. Melt the amount you want to use in a double boiler or microwave.Adjust the heavy cream to the sweetness of the chocolate. Recipe by Yuuyuu0221

Talbina is a barley porridge- recommended to us by the Prophet Muhammad (peace be upon him). It’s a simple healthy breakfast porridge consisting of barley flour and milk.This healthy breakfast is nourishing and quick to make. It takes less than 5 minutes to prep and it’s healthy!A warming porridge, Talbina is ideal for Ramadan, which can be served in many ways but remains low in potassium and low in phosphate. It is traditionally served for suhoor.The cooked grains of barley have a chewy, gummy candy like texture more or less like tapioca or boba pearls.You could make your own variations of Talbina. Either blend the cooked barley coarsely and add more whole / skimmed milk to make a drink or eat the cooked barley as a hot cereal for breakfast. Add chopped almonds, raisins, bananas or berries as toppings or flavour it with cardamom/cinnamon powder etc. But for sweetening it, use only natural ingredients such as honey or dates and no added sugar.This dish is best served fresh, however it can be stored in the fridge for up to 2 days. Reheat in a saucepan with some extra water.

Amaretti are typical italian dry cookies, made with almonds. We use to dip them in white wine but they're also good as they are. This is my personal version of chocolate amaretti, not as good to dip in white wine but yummier to eat alone.

If you enjoy the sweetness of dates you HAVE to try smashing them in a pan and frying them until they’re charred and beautifully crispy.They pair perfectly with some bitter leaves (which are in season right now!) and the tang and nuttiness of pecorino romano!Give it a try!

A delightful treat for the body that can be made in just a few minutes. They are delicious! You can switch up the nuts and use almonds, brittle, cashews, etc. By choosing dark chocolate with a high cocoa percentage, we make the recipe much healthier.

َََAnytime I make a dish, desert or jam with orange, it brings amazing beautiful color and warm perfume into all kind of my recipes. Orange peel or fruit in sugar syrup is popular in Middle East. but they are not jam. Because It is crystallized fruit or a pieces of peel that are cooked and preserved in sugar syrup.