Nama Chocolates – 2-ingredient homemade chocolate made with quality chocolate and fresh cream; decadent, smooth, rich and absolutely scrumptious!
I love chocolates so much it should be my middle name! Jokes apart, Nama Chocolate has been on my must make list for a long, long time! When I realized that I was approaching the 400th post on my blog, I could not think of any other way to celebrate than by making the super easy to make “NAMA CHOCOLATE!
ORIGINS OF NAMA CHOCOLATE:
Now, what is “Nama Chocolate”? It is Japan’s gift to the chocolate world! “Nama” is “fresh” or “raw” in Japanese and this represents the fresh cream used in the chocolate!
Started by Japan’s Royce Company in the year 1995, it is well known in the world now as the creamiest, smoothest ganache like chocolate that literally melts in your mouth! One small bar of this dreamy chocolate is all you need to satiate your chocolate craving!
They say that even today, all the Nama chocolates that are sold at Royce stores around the world are still made in and come from Japan! Actually, right now I am in Boston which has one of the Royce stores and that store (to taste the authentic Nama Chocolates) is on my “must-visit in Boston” list!
INGREDIENTS NEEDED TO MAKE “NAMA CHOCOLATE:
These are just the simple ones you would use in a ganache:
Fresh cream – heavy cream or even heavy whipping cream
A good quality chocolate – use chocolates that have pure cocoa butter and no vegetable shortening. To get the best tasting chocolate, always use the best quality because that is all you will taste in every bite of Nama Chocolate! Use 40% - 75% cacao. The higher the percentage, the bitter the chocolate. I have used 70% dark chocolate (Ghirardelli) along with some semi sweet chocolate chips as I had only one bar of chocolate.
Cocoa powder – mainly for dusting over the chocolate bars; you could even omit this and still enjoy the lusciousness of the chocolate! I think it was mainly used just for an eye-catching effect!
CHOCOLATE TRUFFLES VERSUS NAMA CHOCOLATES:
Chocolate ganache which you must have heard about also has only 2 ingredients –cream and chocolate. Ganache is basically cream and chocolate melted together and almost always used to frost a cake or in making chocolate truffles.
I am sure everyone has heard about chocolate truffles, a creamy ball of chocolate ganache rolled in a myriad of coatings like cocoa powder, colored sprinkles, nuts etc!
They are made by chilling the ganache, scooping small balls of it and then rolling them in cocoa powder or any other coating you like! But Nama Chocolate takes the mess out of rolling truffles (which can turn out quite sticky) but with the same moist, melt-in-mouth, smooth and chocolaty taste!
They are a super easy avatar of chocolate truffles as once the ganache mixture is ready, it is set in a pan, chilled thoroughly to solidify, cut into squares, dusted with cocoa powder and enjoyed! Easy peasy isn’t it?
They came out so good my whole family; especially my kids who are chocolate fanatics like me could not get enough of them! My elder one even said “my kind of chocolate!” I think this scrumptious, decadent, super easy to make, rich and divine Nama Chocolate is so befitting of my 400th post celebration!
Do try making this super easy 2-ingredient Nama Chocolate; I am sure your family would devour it too!
Enjoy and Happy Eating!
Here are some more easy treats to make for the chocolate lover in all of us:
Lets make us some melt-in-mouth Japanese Nama Chocolates!
2-ingredient homemade chocolate made with the best quality chocolate and fresh cream; no bake, decadent, smooth, rich and absolutely scrumptious!
Ingredients
- 2 ¼ cups dark chocolate (375 grams or up to 400 gms); I have used 70% cacao and a mix of dark chocolate and chocolate chips
- 200 ml cream whipping heavy cream
- Cocoa powder (for dusting)
Instructions
- Line 8x6 inch or 8x8 inch pan with parchment paper. The size of the pan decides the height of the chocolate. Grease the bottom and sides of pan to help the paper stick to pan.
- Use clips if needed to hold the paper in place.
- Chop chocolate into small pieces for easy melting.
- Heat heavy cream on medium low heat, stirring often to evenly distribute heat.
- As soon as you see bubbles form at the edge of the pan, add chopped chocolate. Give it a good mix and remove from heat.
- Mix using a silicone spatula until completely melted into a smooth and shiny ganache like mixture.
- Immediately, pour into prepared pan and level the top.
- Chill in fridge for at least 3 to 4 hours or until set completely.
- After the chocolate has set, remove from fridge. Gently lift the chocolate (using the help of the paper) and place on a cutting board.
- Now, dip a sharp and heavy knife in hot water (either kept in a bowl or hot tap water), wipe dry with a clean cloth and make sharp cuts into the cold chocolate. Cut into desired shapes but make sure you wash the knife, dip in hot water (or you could heat it over a stove), wipe clean and then use it to cut the pieces. This helps in making clean, neat and non messy bars of Nama Chocolate!
- Sprinkle cocoa powder (using a tea strainer to sift) over the chocolate.
- Serve Nama Chocolate chilled! This is a great edible gift; easy to make, only 2 ingredients, eggless, no bake and kid friendly!
- Store the chocolates between sheets of butter or parchment paper in airtight containers in the fridge for about 2 weeks. It can be stored in the freezer too and thaw in fridge when needed.
- Enjoy and Happy Eating!
Notes
Use the best quality of chocolate which is at least 60% but not greater than 75% or they will turn bitter!
If you are not a fan of dark chocolate, you can use milk chocolate too.
If the bars tend to melt while cutting, return to fridge for a few minutes and then continue to cut.
Best enjoyed fresh, within a week.
STEP-WISE INSTRUCTIONS TO MAKE NAMA CHOCOLATES:
Line 8x6 inch or 8x8 inch pan with parchment paper. The size of the pan decides the height of the chocolate. Grease the bottom and sides of pan to help the paper stick to pan.
Use clips if needed to hold the paper in place.
Chop chocolate into small pieces for easy melting.
Heat heavy cream on medium low heat, stirring often to evenly distribute heat.
As soon as you see bubbles form at the edge of the pan, add chopped chocolate.
Give it a good mix and remove from heat. Mix using a silicone spatula until completely melted into a smooth and shiny ganache like mixture.
Immediately, pour into prepared pan and level the top. Tap a bit on counter top to remove any air bubbles.
Chill in fridge for at least 3 to 4 hours or until set completely.
After the chocolate has set, remove from fridge. Gently lift the chocolate (using the help of the paper) and place on a cutting board.
Now, dip a sharp and heavy knife in hot water (either kept in a bowl or hot tap water), wipe dry with a clean cloth and make sharp cuts into the cold chocolate. Cut into desired shapes but make sure you wash the knife, dip in hot water (or you could heat it over a stove), wipe clean and then use it to cut the pieces. This helps in making clean, neat and non messy bars of Nama Chocolate!
Sprinkle cocoa powder (using a tea strainer to sift) over the chocolate.
Serve Nama Chocolate chilled! This is a great edible gift; easy to make, only 2 ingredients, eggless, no bake and kid friendly!
Store the chocolates between sheets of butter or parchment paper in airtight containers in the fridge. It can be stored in the freezer too and thaw in fridge when needed.
Enjoy!!!!
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Sharing this with Angie's FiestaFriday along with co-host Rita @ParsiCuisine.
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Lovely recipe, I have pinned it and will try it soon.
Congratulations on your 400th post!
I've been looking for Ghirardelli chocolate for ages! This is so rich and decadent, something I am absolutely sure that I would enjoy! Thanks a lot for joining this week's Fiesta Friday party!