Nama Chocolate

Name: Nama Chocolate
Total time: 600 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 150 g dark chocolate; 90 g heavy cream; 20 g unsalted butter; 10 g honey (optional); as needed cocoa powder,

小毓の饗樂廚房 @syu_kitchen

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/syukitchen
IG🔎syukitchen

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/syukitchen
IG🔎syukitchen

小毓の饗樂廚房 @syu_kitchen

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/syukitchen
IG🔎syukitchen

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/syukitchen
IG🔎syukitchen

Saved

Ingredients

10 minutes

Serves 5 servings

150 gdark chocolate
90 gheavy cream
20 gunsalted butter
10 ghoney (optional)
as neededcocoa powder,

Saved

Steps

10 minutes

1

Chop the dark chocolate into small pieces (skip this step if using chocolate buttons); gather the other ingredients.
2

Heat the heavy cream over low heat until it starts to steam, then turn off the heat (do not let it boil). Add the butter and honey, stirring until fully combined.
3

Melt the dark chocolate over a double boiler (do not exceed 131°F to prevent separation).
4

Pour the chocolate from step 3 into the mixture from step 2, stirring until smooth. (For a hint of alcohol, add 10 g of rum or whiskey at this step)
5

Take a square mold (a storage container works too), line it with cut parchment paper (for easier removal after cooling), pour in the chocolate, and gently shake the mold to level the chocolate. Tap the mold to remove air bubbles.
6

Refrigerate for 2-3 hours. Slightly heat a knife with a flame, then remove the chocolate from the mold and cut it into 1.2-inch squares. Dust with cocoa powder. (Keep refrigerated and take out only when ready to enjoy!)
7

The best storage temperature for Nama Chocolate is about 39-45°F. For the best taste, let it sit at room temperature for 10-15 minutes after taking it out of the fridge.