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Rich and smooth homemade Nama Chocolate made with chocolate and fresh cream.
This ROYCE’s copycat chocolate is delicate and flavorful, and also the most popular gift from Japan.
Nama Chocolate
Author: Namiko Chen
Serves: About 36 perfect squares + uneven squares
Ingredients
- 400 g (14 oz) good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste.
- 200 ml heavy cream (38% fat)
- 1 Tbsp. liqueur of your choice (optional)
- Cocoa powder to coat the chocolate
Instructions
- Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
- Line an 8" x 8" (20 x 20 cm) baking dish with parchment paper. Choosing the right size tray is important for the height of chocolate (If you use a bigger tray, the chocolate will be flatter).
- Add the heavy cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see small bubbles around the saucepan, remove from the heat.
- Add the chocolate and stir till the chocolate and cream are completely combined. If you like, add liqueur of your choice.
- Pour the mixture into the prepared baking dish. Smooth the surface (which I forgot) and refrigerate until firm, about 4-5 hours.
- Remove the chocolate from the baking dish and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. Run the knife under hot running water and dry completely before each cut.
- Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days.
Notes
IMPORTANT: PLEASE READ BEFORE MAKING!
Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can "seize" the chocolate melting process.
The ratio of heavy whipping cream (ml) and chocolate (gram) should be 1:2. Please do not replace chocolate with white chocolate for this recipe. The ratio is not the same.
TROUBLESHOOTING:
The two most common problems of working with chocolate are separating and seizing.
1) Separation (oil came out of the chocolate) happens when you get the chocolate too hot. Dark chocolate should never be heated above 120 degrees F (Milk chocolate and white chocolate should never be heated above 110 degrees F). When chocolate gets too hot, the cocoa butter separates from the solids, and there is no way to salvage it (although you can bake with it and it tastes fine). The best way to prevent separation is to use gentle heat (simmer on lowest heat) and stir frequently. Since we're not using a double boiler in this recipe, make sure you do not bring the heavy whipping cream to a full boil. Remove from heat as soon as you saw bubbles around the edges of the saucepan.
2) Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). It happens all the sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate.
Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can "seize" the chocolate melting process.
The ratio of heavy whipping cream (ml) and chocolate (gram) should be 1:2. Please do not replace chocolate with white chocolate for this recipe. The ratio is not the same.
TROUBLESHOOTING:
The two most common problems of working with chocolate are separating and seizing.
1) Separation (oil came out of the chocolate) happens when you get the chocolate too hot. Dark chocolate should never be heated above 120 degrees F (Milk chocolate and white chocolate should never be heated above 110 degrees F). When chocolate gets too hot, the cocoa butter separates from the solids, and there is no way to salvage it (although you can bake with it and it tastes fine). The best way to prevent separation is to use gentle heat (simmer on lowest heat) and stir frequently. Since we're not using a double boiler in this recipe, make sure you do not bring the heavy whipping cream to a full boil. Remove from heat as soon as you saw bubbles around the edges of the saucepan.
2) Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). It happens all the sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate.
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