Nama Chocolate Recipe Recipe on Food52 (2024)

Chocolate

by: Jun

August13,2019

4

16 Ratings

  • Prep time 3 hours 20 minutes
  • Cook time 15 minutes
  • Makes 100 chocolates

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Author Notes

Here's a recreation of Royce's famous Nama Chocolate truffles. Somewhere between a liquid and a solid, they're silky, salaciously smooth squares of chocolate ganache dusted with a blizzard of cocoa powder. It's a bold statement, but I haven't had a better truffle to date. —Jun

  • Test Kitchen-Approved

What You'll Need

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Nama ChocolateRecipe

Ingredients
  • 500 gramsgood, and I mean really good, dark chocolate (at least 60% cacao), chopped into small pieces
  • 1 1/2 cups(350ml) heavy cream
  • 2 tablespoons(30g) unsalted butter
  • 1 tablespoonKahlúa or brandy, optional
  • 1/4 cup(60g) unsweetened cocoa powder
Directions
  1. Line a 10x10-inch baking pan (or anything with a similar surface area) with parchment paper. Place the chocolate in a heatproof bowl.
  2. In a pot, add the cream and butter and heat until it starts to steam significantly (about 176°F/80°C). Pour the hot cream and butter over the chocolate, and stir until the chocolate is completely melted. Add the Kahlúa or brandy and give it a quick mix.
  3. Pour the chocolate paste into the prepared pan. Spread evenly, keeping the surface as smooth as possible. Freeze 2 to 3 hours to harden the chocolate.
  4. Now onto the slicing. Take the block of chocolate out of the freezer and mark 1x1-inch squares with a knife; that's 10 lines across both ways, i.e. 100 squares (I used a ruler to get perfect squares, but if you’re not fussed, it’s totally fine to do this by eye). Then, using a hot knife (you can dip the knife in hot water, then wipe it off with a kitchen towel), cut the chocolate into squares.
  5. Using a fine sieve, liberally dust cocoa powder over the chocolate squares.
  6. To store, keep in an airtight container in the refrigerator. I found that the cocoa powder will get slightly wet and clump up a little after 3 to 4 days, so if you can, add a pack of silica gel to your container to absorb any excess moisture.

Tags:

  • Japanese
  • Chocolate
  • Dessert

See what other Food52ers are saying.

  • Valerie Willis

  • Joy Yee

  • yael abrahamsson

  • HalfPint

  • Michelle de Lima

Popular on Food52

36 Reviews

judy February 15, 2023

I just eat my very nice 60% chocolate!

JODY H. December 24, 2021

These chocolates are fantastic! I've made them about 6 times now. The last time I made them, I used those silicone candy molds because I wanted to give them as gifts at the holidays. I set them in the freezer overnight to make it easier to pop the chocolates out of the molds. A little extra work, but totally worth it. I did try the cocao powder coating at first, just to try it, but I don't even bother with it now. I store them in the fridge and the Hubs and I snack on them at mid-day. Delish!

Lauren R. December 4, 2021

Epic fail for me. The mixture was clumpy and so oily around the edges. When I poured it into the pan, it looked like chocolate with oil around the edges. Not sure what I did wrong... followed the instructions.

Valerie W. November 22, 2020

Didn’t work well for me. I was super disappointed. When missing ingredients for chocolate and butter separated completely and it took a lot of effort and extra cream to get it to The desired consistency.

Joy Y. April 1, 2020

I can’t get heavy cream - is it possible to use a substitute recipe of milk and butter then use it to make the chocolates?

emily October 20, 2019

These are delicious. But the recipe, made in a 10"x10" pan, made squares that were only 1/2" thick. No one else had this issue? So they were delicious, rich truffles 1x1x1/2. I wanted cubes. I weighed the ingredients.

heidi January 22, 2020

They are about the same size as Royce chocolates. Dainty little pieces so you don't feel guilty when you eat 2!

conniehatch September 27, 2019

I’m thinking about making a half recipe (a little safer that way). I own a lot of baking pans, but nothing around 50 square inches (or 100 either, for that matter). Anyone have any suggestions? Thanks

mstv October 28, 2019

A large loaf pan?

Lisa B. October 3, 2021

Connie, I’ve used a standard (~9” x 5”) loaf pan for a half-recipe and that’s worked out well.

cookcooks February 16, 2023

Old fashioned metal ice cube tray or biscotti pan might work.

Sjml September 26, 2019

I made these and managed to mess it up. I think the butter and cream were not hot enough and everything did not blend well. After freezing and left at room temperature for an hour or so, it became very gooey. Did this happen to anyone else? Wondering whether its because I wasn't able to blend completely or if this would happen if I made it correctly. Wanted to make for a party where it would sit out for a few hours. Would this hold up? They did taste delicious!!!

yael A. September 25, 2019

I wanted to try this as it looked like a nice easy recipe and the reviews were good. SUCCESS! I brought them in for my co-workers and they devoured them. I didn't have enough of one kind of chocolate so I did a mix of different ones to get to the 500 grams and it still came out delicious and so smooth. (I used Valrhona 55% as that's all they had at one store, some TCHO 85%, and some Chocolove 70%). I think this is a pretty foolproof recipe that makes you look like a champ.

Steve September 22, 2019

These things are AMAZING! Very simple to make and came out just right. Used 70% cacao dark chocolate and just right. This recipe is definitely a keeper and will surely be made many times over.

Sjml September 17, 2019

I would love to try this recipe! Looking online for the Valrhona 64% Manjari that you recommended. Is there a difference between the block of chocolate and the baking feves? Which do you recommend for this recipe? Is there a particular website you purchase from? Thanks so much!

Nancy September 27, 2019

If you're in the US Chocosphere.com is a great source for quality chocolate.

Sjml September 27, 2019

Thanks Nancy! I’ll definitely check it out!

Ann C. September 17, 2019

Any chance I could leave out the alcohol, maybe sub in some strong coffee?...hoping to share this at next family gathering...unfortunately, with some folks who can’t do alcohol...thanks for the yummy recipe & any replies...

carswell September 17, 2019

The alcohol is listed as optional.

Ann C. September 22, 2019

Thanks...somehow I missed that...gonna give these a try this week...appreciate the reply...

Louisa September 16, 2019

Has anyone tried to make this with a white chocolate base? I love their matcha version and other seasonal fruit flavors as well.

lerkes September 15, 2019

I made them this morning and already ate about half of them - really good! Had to have my wife hide them so I wouldn't eat any more.

txchick57 August 18, 2019

This story sent me to the Mitsuwa market here in the Dallas area to get some of the nama chocolate and try it for myself. Big mistake! They are crazy good. I bought the champagne ones also and those are even better. Also great are the hakuto jellies. Ever try those? https://www.jalshoppingam.com/en/to-usa/7131-minamoto-kitchoan-hakuto-jelly-4pcs.html

Ellen L. August 18, 2019

Has anyone made this yet? I discovered these Royce chocolates in the airport 2 years ago and was obsessed with the gianduja flavored ones. My only issue (a minor one) is these are supposed to be kept refrigerated and I like my chocolate room temp. And I'm too impatient to take them out before eating them and letting them get to the right temp! Lol. I'm looking forward to trying this recipe. A small box in the U.S. is $18.

LULULAND August 18, 2019

I haven't made this yet I want. but what else can I use instead of silica gel?

judy August 15, 2019

Well, my favorite is an off brand from WinCo in their bulk section. 64% cacao chocolate discs for baking. I use it for just about everything from brownies to eating chocolate out of hand. Tried some of the others. Chocolate seems to be like coffee, we each have our favorites. But these truffles are amazing. I have made a couple of times in the past. I dust them with ground walnuts as well as I love chocolate and walnuts.

MsJoanie September 16, 2019

Those discs aren't an off-brand, they're from Callebaut, and I buy them too. They're amazing! At least the ones in my WinCo are Callebaut. If you look at the ingredients label on the bin, it often says which manufacturer they're from. Gotta love the bulk bins!

Girlfromipanema August 14, 2019

OK, I have to ask, which brands do you recommend as "good, and I mean really good, dark chocolate"

HalfPint August 14, 2019

@girlfromipanema, brands like Guittard, Callebaut, Valrhona, or Cacao Barry (if you can find it). Personally, for chocolate truffles like this one, Trader Joe's Pound Plus 72% dark chocolate cannot be beat in terms of flavor or price :)

Michelle D. August 14, 2019

Girlfromipanema, not the cheapest but by far the tastiest dark chocolate I've had is Green & Black's. I like 85% you might want something with a bit more fat/less cocoa for this, like 70%.

Jun August 15, 2019

This might admittedly be a little boujee and expensive, but I use Valrhona chocolate for mine, heh. Specifically, the 64% Manjari.

Girlfromipanema August 15, 2019

Thank you everyone- fascinating, I have heard of all of these brands (besides cacao barry and WinCo) - thought there was some blow out brand I was missing out on. Can't wait to try the recipe!

HalfPint August 15, 2019

@girlfromipanema, I think the key is to use a dark chocolate that is at least 60% cocoa solids and it should be pretty good :)

ValrhonaUSA August 21, 2019

It seems like a great choice to us, Yi!

ValrhonaUSA August 21, 2019

We like Valrhona too, we must admit!! :-)

Nancy September 27, 2019

I agree! Green & Black's organic 85% chocolate is delicious. I used it in baked goods and love it so I'll bet it's great in this recipe.

Nama Chocolate Recipe Recipe on Food52 (2024)

FAQs

What is the difference between nama chocolate and chocolate? ›

As nama chocolate is made with heavy cream, it is basically just a cubed version of a chocolate truffle. Chocolate truffles are made from a mixture of heavy cream, chocolate, butter, and liquor that you roll into balls and then dust with cocoa powder or other toppings.

What makes Royce chocolate so good? ›

ROYCE' Chocolate, a coveted brand from Hokkaido, Japan, recently celebrated its 40th anniversary. The gourmet company is especially loved for its Nama (raw) chocolate, made using Hokkaido Cream, which has a higher fat content and makes the chocolate luxuriously soft and creamy.

Is nama chocolate worth it? ›

It's worth every penny! The very best chocolate I have ever tasted! In Japan it is kept refrigerated! (and it's less expensive, but the airline ticket makes buying it on Amazon worthwhile!)

Does Royce nama chocolate need to be refrigerated? ›

All Nama Chocolates, Potatochip Chocolates, and Petite Truffes are best consumed within 30 days once the package is delivered and received. Nama Chocolates and Petite Truffes must be kept in refrigeration storage at all times. Potatochip Chocolates require room temperature storage only.

What is special about Nama Chocolate? ›

Nama Chocolate is rich, smooth, and moist, with a silky texture that literally melts in your mouth. The good news is you don't have to fly to Japan to enjoy the luxurious sweet. With this recipe, you can make your chocolate dream come true today!

Why is Nama Chocolate so good? ›

Nama chocolate is decadent and silky smooth with a luxurious richness and creaminess that melts in your mouth. Because we used bittersweet chocolate, it's perfectly balanced between sweet and bitter.

Does Nama Chocolate go bad? ›

Nama Chocolates require refrigeration storage at all times. We recommend consumption within 30 days regardless if the box has been opened or not.

What is the shelf life of Nama Chocolate? ›

How long can I keep Nama Chocolate? A. With proper storage, the shelf life of Nama Chocolate is 1 month. We recommend keeping your Nama Chocolate refrigerated and consuming it as soon as possible.

What's the best chocolate in the world? ›

34 World's Top Chocolates (2022-2024)
  • Vigdis Rosenkilde (Norway) - The Best Dark Chocolate 2023 - Kiteni, 70% - (Score 91.6)
  • Meybol Cacao (Germany) - Sugar-free Dark Chocolate - Solo Kakao 100%- (Score 91.6)
  • Meybol Cacao (Germany) - Single-origin Dark Chocolate - Vraem 68% - (Score 91.5)

Will Nama Chocolate melt? ›

A fine, delicate combination of selected chocolate and fresh cream with a hint of prestige liqueurs. ROYCE' Nama Chocolate; velvety smooth, melts in your mouth, followed by refined flavours that are simply irresistible. We offer many kinds on a regular basis. Seasonal Nama Chocolates are made in limited quantity.

Where do you store Nama Chocolate? ›

This said, be sure to keep it out of direct sunlight and never put chocolate in the fridge. 2. Store chocolate 𝒊𝒏 𝒂 𝒄𝒐𝒐𝒍, 𝒅𝒂𝒓𝒌 𝒑𝒍𝒂𝒄𝒆.

Does Nama Chocolate have milk? ›

The flavor and aroma of cacao fill your mouth in this liquor-free "Nama Chocolate". Fresh cream is blended in milk chocolate that is finished in a mild and full taste.

Does ROYCE Nama Chocolate go bad? ›

With proper storage, the shelf life of Nama Chocolate is 1 month. We recommend keeping your Nama Chocolate refrigerated and consuming it as soon as possible.

Does ROYCE Nama Chocolate expire? ›

Most ROYCE' Chocolates can be kept for 3 months or till the expiry date printed, whichever is earlier. However, please note that Nama, Petite Truffe and Potatochip Chocolate have an expiry of 1 month only. However, they must be stored in a cool, dry place and away from direct sunlight, heat and humidity.

How do you eat ROYCE Nama Chocolate? ›

To taste nama chocolate at its most delicious condition, it needs to be taken from the fridge and sit at room temperature for 10 minutes before serving. Since fresh cream is incorporated into it, it's recommended customers eat the nama chocolate directly instead of use it for cooking.

What type of chocolate is Nama Chocolate? ›

Nama chocolate is a type of ganache, which is made from a mix of melted cacao and fresh cream. As the mixture solidifies, the block of chocolate is cut into pieces and sprinkled with cocoa powder on top.

What are the 4 types of chocolate? ›

Types of Chocolate
  • There are three main types of chocolate — white chocolate, milk chocolate, and dark chocolate. Everyone has their favorite, go-to flavor. ...
  • White Chocolate. ...
  • Milk Chocolate. ...
  • Dark Chocolate. ...
  • Bittersweet Chocolate. ...
  • Cocoa Powder. ...
  • Ruby Chocolate.

Is Nama Chocolate dark chocolate? ›

A blend of the choicest milk chocolate and fresh cream make it rich and smooth. "Nama Chocolate" with the fragrance of Champagne Pierre Mignon. Savor the aroma of Hennessy V.S.O.P and the subtle bitterness of cacao in this semi-sweet "Nama Chocolate".

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