If you haven’t tried nama chocolate, you’ve been missing out. It is the Japanese version of chocolate truffles, ever so creamy and slightly chewy. Last time I was in Japan, I bought back 10 packs of Royce Nama Chocolate because it was significantly cheaper in Japan than in the US. When we ran out, I started searching and testing out different recipes until I settled on a good one.
Before you start, make sure that all of your utensils and anything that touches the chocolate are dry. Even a drop of water can cause the melted chocolate to seize, that is, turning it into a grainy, lumpy mess. I learned this the hard way
Here are the ingredients:
- 200g of dark chocolate. I prefer 70%, but you can also substitute with semi-sweet chocolate. I tried 80% dark chocolate once and found it to be too bitter. DO NOT use milk chocolate because it will mess up the consistency.
- 100ml of heavy whipping cream.
- Up to 2 teaspoons (10ml) of good liquor, optional. Here I busted out my 17 year-old whiskey, but you can use dark rum instead.
- 1 Tablespoon of unsweetened chocolate powder.
Besides cocoa powder, I’ve also tried adding a small teaspoon of matcha powder to cover the chocolate pieces, which adds a slight bitterness to it.
Technically, you can make any amount of nama choco as long as the ratio of heavy whipping cream (in ml) to chocolate (in grams) is 1:2. However, it is pretty to mess up the melting process, or the cooling process, so I suggest making them in small batches. The chocolate can be refrigerated for up to a week, but tastes much better if enjoyed immediately. And if you choose to add liquor, go easy on the booze. Don’t add more than 2 teaspoons or the chocolate won’t set properly. Good luck!