Recipe: Homemade Japanese Nama Chocolate

I first got my taste of Royce Chocolate when I was in my teens. A friend from Japan brought us some Royce chocolates as a gift, and we really loved it. Fast forward a few years, Royce was available in KL too and we would occasionally get a box of chocolates as a treat. A box of Royce Nama Chocolate costs RM45, so when I saw this recipe for homemade Nama chocolate on Nami's blog, I had to try it.

Christmas Gift Idea #1

Homemade Japanese Nama Chocolate

First time making, not so nice edges but still yummy!

"Nama" means “raw” or “fresh” in Japanese, as fresh (whipping) cream being used. This is incredibly easy to make and you only need 3 ingredients - heavy cream (whipping cream), chocolate and cocoa powder and alcohol is optional. The taste and texture is very similar to French truffles, except that Nama chocolate is cut into squares rather than made into balls. It is very rich and literally melts in your mouth. It is  recommended to use good quality chocolate, since that is the main ingredient and ultimately what you would be tasting/eating. You can make this up to 2-3 days in advance. They make perfect gift boxes for Christmas time or served as a petit four after your Christmas dinner.

A tip to my Malaysian readers as well as those living in hot climate countries:

Because of the hot Malaysian climate, I had to place these chocolates in the freezer to firm up rather than the fridge . It makes cutting them up much more easier and neater (clean cuts). When placed in the fridge, I could hardly get clean edges but it's possible when it's put in the freezer. The texture remains the same, still soft and melt in the mouth.

The first batch that I made weren't so nicely cut, but the second batch (put in freezer) turned out perfect. The kids received these Nama chocolates as part of their Advent Calendar gifting, and they really love it! I have also gifted this to a few friends and they also love it. It really makes a great gift, though you must remind your friends to keep these in the fridge at all times as there is fresh cream used. These Nama chocolates should preferably be eaten in under 5 days, but I think that shouldn't be much of a problem especially if you are a chocolate lover ;)

Advent Calendar time!

Big chocolate smile :)

Nama chocolate with dried cranberries and apricot for kids!

The second batch that I made for a potluck party yesterday and I managed to get them in perfect squares with clean edges

Practice makes perfect... I can get them nicely cut everytime now :)

Homemade Japanese Nama Chocolate
Recipe adapted from Just One Cookbook
Preparation time: 25 minutes
Cooking time: 5 minutes
Makes 36 squares

Ingredients
400 gram good quality dark chocolate or semi-sweet chocolate (I used the latter)
200 ml fresh cream (heavy whipping cream)
Liqueur of your choice (optional)
Cocoa powder to coat the chocolate

Note: The ratio of Cream (ml) and Chocolate (gram) should be 1:2.

1. Cut the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.

2. Lay parchment paper (baking sheet) on baking pan or any square tray (about 8"x8"). Choosing the right size tray is important as the height of chocolate is dependent on this.

3. Put cream in a saucepan and heat it up over medium low heat until it almost reaches a boil (ie as soon as you see 1-2 bubbles forming). Turn off the heat.

4. Add the chocolate and stir until the chocolate and cream are completely combined. Add liqueur of your choice (optional). Skip the alcohol if you're giving to kids, however you can add rum, Baileys or even champagne if you like. 

5. Pour the mixture into the tray. Smooth the surface and refrigerate until firm. If you are residing in a country with hot climate, it is advisable to place the chocolate in the freezer, covered loosely with a cling film to firm up for at least 12 hours. I usually make it the night before, and they're ready to cut in the morning.

6. Remove the chocolate from baking tray and chop them into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before cutting. (You need to be very quick in hot climate or else the chocolate becomes "sticky" and difficult to cut).

7. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 4-5 days but enjoy soon. If you store them in the freezer, they can last for up to 10 days.

Happy with her Advent Calendar gift :)

*This recipe was featured on Asian Food Channel's Facebook page on 17 April 2013.