Two years ago, I went back to Bangkok Thailand and had a chance to taste Royce’ Nama chocolate that my friends brought back from Japan. They are basically chocolate truffles but in small squares. They were heavenly…… silky, smooth, not overly sweet and melted in my mouth. I was instantly in love and seriously, who doesn’t like chocolate?
This Nama Chocolate is surprisingly easy with only a few ingredients. It’s similar to French truffles but even easier to make, as we don’t need to roll them.
The key to good Nama chocolate is to use the best quality chocolate you can find. It makes all the difference in the world. I use the premium Belgian chocolate bars from my local grocery store.
Let’s make some Nama chocolate!
Cut the chocolate into smaller pieces using a knife and put it in a bowl. When I tested the recipe for the first time, I used all dark chocolate and it turned out great. This time, I am mixing milk and dark, using 3 bars of milk and 1 bar of dark.
Lay parchment paper on baking pan or any square tray (about 8″x 8″).
Heat up cream in a saucepan on the lowest heat until it almost reaches a boil. Make sure you do not bring the cream to a full boil. Remove from the heat as soon as you see bubbles around the edges of the saucepan. Otherwise, it will be too hot and will cause a separation (oil from chocolate) and there is no way to save it.
Pour hot cream into the chocolate, let it sit for 2 minutes.
Stir with a spatula until the chocolate and cream are completely combined.
Add liqueur of your choice (optional). I’ve got caramel vodka in my fridge so why not? Add about 1 tablespoon of liqueur into the chocolate mixture.
Pour the chocolate mixture into the prepared tray or baking dish. Smooth the surface and refrigerate until firm, 3-4 hours.
Remove the chocolate from the baking dish, peel off the parchment paper and cut them into cubes using a warm knife. Run the knife under hot water and wipe it off completely before each cut, to prevent splintering.
Sprinkle on cocoa powder and serve chilled.
I hope you give this Nama Chocolate a try, the recipe is below.
- 14 oz. good quality dark chocolate. You can also use semisweet for less bitter taste or milk chocolate. I used 3 bars of 3.5 oz. milk chocolate and 1 bar of 3.5 oz. dark.
- 7 oz. heavy cream
- Liqueur of your choice (optional)
- Cocoa powder to coat the chocolate
- Cut the chocolate into smaller pieces using a knife.
- Lay parchment paper on a baking pan or any square tray (about 8" x8").
- Heat up cream in a saucepan on the lowest heat until it almost reaches a boil. Make sure you do not bring the cream to a full boil. Remove from the heat as soon as you see bubbles around the edges of the saucepan. Otherwise, it will be too hot and will cause separation (oil from chocolate) and there is no way to save it.
- Pour hot cream into the chocolate, let it sit for 2 minutes and stir with a spatula until the chocolate and cream are completely combined. Add liqueur of your choice (optional).
- Pour the chocolate mixture into the prepared tray or baking dish. Smooth the surface and refrigerate until firm, 3-4 hours.
- Remove the chocolate from the baking dish, peel off the parchment paper and cut them into cubes using a warm knife. Run the knife under hot water and wipe it off completely before each cut, to prevent splintering.
- Sprinkle on cocoa powder and serve chilled.
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