Steal This Decadent Nama Chocolate Recipe Here

If you have been to Japan before, you must have heard about this popular Japanese chocolate called Nama Chocolate. If you haven’t been, then you probably already know about it too, because it’s getting more and more popular in other parts of the world as well!

The rich and silky Nama Chocolate is a heavenly product that you can sell in your business, whether at a hotel, restaurant, cafe, or confectionery shop. You can even start your business with this standalone product and make several taste variations from it. It is also very easy to make, with only a few ingredients and a short list of instructions.

Read this article to know what Nama Chocolate is and how you can make your own.

What is Nama Chocolate?

Nama Chocolate is a type of cut praline or ganache that is made from chocolate and fresh cream, cut into little cubes and sprinkled with cocoa powder on top. It is rich and creamy, with a distinctively silky texture that melts in your mouth and coats your tongue.

The name “Nama” itself means “raw” or “fresh” in Japanese. This refers to the use of fresh cream that makes up most of the ingredients in the recipe. 

Due to the fresh ingredients used and the minimal process it undergoes, Nama Chocolate is best served fresh within 4 days after it is made. Store in the refrigerator until ready to serve, warming it up to room temperature for 10 minutes before eating for the best texture.

Read more: How to Make Chocolate Ganache Without Cream?

The Origin of Nama Chocolate

Nama Chocolate was first invented in 1988 by Masakazu Kobayashi, who was the owner and chef of a sweets shop called Sils Maria. He named it Nama Chocolate, or Nama Choco for short.

In 1993, Kobayashi joined the big snacks company Meiji to release a chocolate product called Meltykiss. It was available at supermarkets and convenience stores across Japan, and was known for its limited-time offering: it was only sold during the winter months, as the chocolate would melt quickly in other seasons of the year.

Nama Chocolate then became a big hit in Japan, and major confectionery manufacturers started to sell it all over the country. In 1996, confectionery company Royce’ released Royce’ Nama Chocolate, and it became the most popular brand of Nama Chocolate producer in Japan.

Read more: Here's How to Prevent Chocolate from Melting During Shipping

2 Decadent Nama Chocolate Recipes

The chocolatiers at Embassy Chocolate have tried and tested to make the indulgent Nama Chocolate. Here are 2 Nama Chocolate recipes that you can make for your business.

Vanilla Nama Praline

The Vanilla Nama Praline combines Embassy Chocolate’s milk and dark chocolate with cream to create a rich and creamy flavor. The flavor is further enhanced by the addition of vanilla pods.

Ingredients:

• 730 g Cream
• 75 g Butter
• 100 g Liquid sorbitol
• 2 pcs Vanilla pod
• 430 g Embassy Azalea Milk Couverture Chocolate 34%
• 500 g Embassy Oceanic Blend Dark Couverture Chocolate 65%
• 300 g Embassy Continental Blend Dark Couverture Chocolate 75%

Preparation:

1. Boil the cream with butter, liquid sorbitol, and vanilla pod. Let it cool to 90°C
2. Strain and pour onto the chocolate
3. Emulsify with a hand blender
4. Put the ganache into the acrylic frame then let it rest overnight in a cold room, or in a freezer for 20-30 minutes
5. Spread one side of the ganache with tempered chocolate, then cut the ganache into 2.5 x 2 cm pieces
6. Dust with cocoa powder

Jasmine Tea Nama Praline

There are a lot of ways you can play around with Nama Chocolate to create your own unique product. One of the flavors you can try is this Jasmine Tea Nama Praline. The infusion of jasmine tea adds a layer of complexity and elegance to the classic Nama Chocolate.

Ingredients:

• 125 gr Cream 
• 8 gr Jasmine tea
• 100 gr Embassy Continental Blend Dark Couverture Chocolate 75%
• 75 gr Embassy Azalea Milk Couverture Chocolate 34%
• 25 gr Butter (room temperature)
• 20 gr Cocoa butter 
• 20 gr Glucose

Preparation:

1. Bring the cream to just below boiling
2. Add in jasmine tea and infuse for 15 minutes
3. Sift the cream and pour into melted chocolate
4. Add the glucose, cocoa butter and soft butter, then emulsify with a hand blender
5. Put the ganache into the acrylic frame then let it rest overnight in a cold room
6. Spread one side of the ganache with tempered chocolate, then cut the ganache into 2.5 x 2 cm pieces

Read more: Chocolate 101: Chocolate Tempering Process

Tips for Making Nama Chocolate

1. Use good chocolate

Since you only need a few ingredients and a series of simple steps to make Nama Chocolate, the quality of the ingredients you start with really determines the final flavor of the end product.

Use the best chocolate you can find, preferably one made with 100% pure cocoa butter and no vegetable fat. Cocoa butter gives chocolate its smooth mouthfeel, which makes your Nama Chocolate silkier. 

We recommend our Embassy Oceanic Blend Dark Couverture Chocolate 65% for a deep chocolate flavor, as well as our Embassy Azalea Milk Couverture Chocolate 34% if you prefer to use milk chocolate. Our Embassy Chocolate products contain a high percentage of cocoa butter and, making them perfect for your Nama Chocolate needs.

2. Cut with caution

Before cutting your Nama Chocolate into little pieces, slightly warm your knife in hot water, then dry it off. This helps you to make cleaner cuts. In between cuts, wipe your knife off with a kitchen towel to prevent the chocolate from sticking to your knife and the rest of the Nama Chocolate.

3. Use clean and dry utensils

Chocolate can easily “seize” when it gets in contact with water. When this happens, the texture will become gritty and clumpy. Prevent this by making sure your bowls and utensil are perfectly dry.