Homemade Nama Chocolate
Prep time: 25 minutes
Cook time: 5 minutes
Chilling time: 4-5 hours
- 400g (14oz) good quality chocolate (I used dark chocolate with 70% cacao, you can also use semi-sweet chocolate if you prefer)
- 250ml (8.5oz) heavy cream (I used organic “heavy whipping cream”). Click here to see Types of Cream (Note: recipe updated to add more cream)
- 1-2 Tablespoons of good quality cocoa powder (you can also use matcha)
- For flavored Nama Chocolate: add any spice, vanilla, or orange peel to the cream.
- Cut the chocolate into small pieces using a sharp knife (the smaller the better, it will melt faster). You can also use a food processor and pulse a few times to cut the chocolate into small pieces. Put chopped chocolate into a heat-resistant bowl and set it aside.
- Heat the cream in a small saucepan over medium heat until it starts forming small bubbles around the pan but do not boil the cream – if the cream is too hot it can burn the chocolate. Add flavorings, if using any.
- Pour hot cream over the chocolate and let it sit for a few minutes. You can also put the chocolate into the saucepan of cream, but I prefer to remove the cream from the pan in case the cream was overheated. After a few minutes, use a whisk to stir the chocolate until creamy and smooth.
- Line an 8”x8” (20cm x 20cm) dish with parchment or wax paper. Pour the chocolate and smooth the top with a spatula. Refrigerate for at least 4-5 hours. Tip: If you wait longer than 5 hours, the chocolate may need to stay at room temperature for a little while before cutting. I refrigerated mine overnight and cut it straight out of the fridge and it broke when I cut it. Not as pretty presentation as the true Japanese nama chocolate, but I called it an artistic version to save my nama chocolate.
- Recipe update: I added more cream to the recipe so the chocolate is not as hard even when refrigerated, and thus more similar to the traditional Nama Chocolate.
- Remove the parchment/wax paper from the chocolate and cut into small pieces using a warm knife (run knife under hot water and dry it before using). You may need to clean the knife blade between each cut.
- Sift cocoa powder (or matcha) over the chocolate, and roll the chocolate pieces so all sides get covered in cocoa.
- Serve immediately or chilled. I prefer to serve at room temperature, but they are good even out of the fridge. The chocolate should be stored in the refrigerator and best consumed within a few days.
- Enjoy your nama chocolate.