Nama Chocolate

Rich, smooth, and decadent homemade Nama Chocolate! Made with chocolate and
fresh cream, this ROYCE's copycat chocolate is truly a special treat. It's one of
the most popular gifts from Japan, but you can easily make it at home.

Prep Time Cook Time Chilling Time Total Time

15 mins 15 mins 4 hrs 4 hrs 30 mins
4.09 from 274 votes
Course: Dessert Cuisine: Japanese Keyword: chocolate
Servings: 36 perfect squares + uneven squares Calories: 17kcal Author: Namiko Chen

Ingredients
14 oz good quality dark chocolate (70% cacao) (use semisweet for less bitter taste)

¾ cup heavy whipping cream (38% fat; ¾ cup + 1 Tbsp to be precise)

1 Tbsp liqueur of your choice (optional; I use Brandy; adjust the amount according to your liking)

Dutch-processed cocoa powder (to coat the chocolate; you can buy on Amazon)

Instructions
1. Gather all the ingredients.

2. With a sharp knife, chop the chocolate into smaller pieces so that they will melt faster and more evenly.

3. Line an 8" x 8" (20 x 20 cm) baking dish with parchment paper. Choosing the right size tray is
important for the height of chocolate (If you use a bigger tray, the chocolate will be flatter).
4. Add the heavy cream into a small saucepan and bring it to ALMOST boil over medium heat. Whisk to
evenly distribute heat and keep an eye on the cream.

5. When you see small bubbles around the saucepan, remove from the heat.

6. Add the chocolate into the heavy cream and stir to combine with a silicone spatula.

7. Mix the chocolate and cream and make sure there is no lump. The chocolate should be completely
smooth.
 8. If you like, add liqueur of your choice.

9. Pour the mixture into the prepared baking dish and smooth the surface with the silicone spatula.

10. Tap the baking dish onto the counter a few times (to make sure the chocolate is evenly distributed).
Refrigerate until firm, about 4-5 hours.

After Chilling 4-5 Hours...

1. Remove the chocolate from the baking dish.

2. Cut the excess chocolate around the edges to have nice sharp corners.
3. Warm up the sharp knife with a hot towel, and cut the chocolate into 1” strips. Make sure to clean/warm
the knife before each cut to achieve a nice sharp cut.

4. Depending on your baking dish, the 4 sides of the chocolate may not look good (mine has curved edges
and corners). If that's the case, save these chocolate pieces for yourself to enjoy.

5. Then cut the strips into cubes. Remember to clean/warm up the knife before each cut.

6. Sprinkle the cocoa powder on the top. Optionally, if you prefer all sides to have cocoa powder, you can
dip in cocoa powder to coat all sides.
To Serve
1. Serve Nama Chocolate on a plate, or put it in a box as a gift. If the chocolate just came out of the
refrigerator, I recommend waiting for 5-10 minutes before serving so it's soft enough to melt in the
mouth instead of chilled and hard chocolate.

To Store
1. Keep in the airtight container and store in the refrigerator for up to 4 days. Or you can freeze the
chocolate for up to a month.

Notes
IMPORTANT: PLEASE READ BEFORE MAKING!
Separation (oil came out of the chocolate) happens when you get the chocolate too hot. Dark
chocolate should never be heated above 120ºF (49ºC) and milk chocolate and white chocolate
should never be heated above 110ºF (43ºC). When chocolate gets too hot, the cocoa butter separates
from the solids, and there is no way to salvage it (although you can bake with it and it tastes fine). The
best way to prevent separation is to stir the mixture frequently. Since we're not using a double
boiler in this recipe, make sure you do not bring the mixture to a full boil. Remove from heat as
soon as you saw bubbles around the edges of the saucepan.

Seizing happens when moisture is introduced to melted chocolate, even a tiny amount of liquid or
steam. It happens all a sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of
chocolate. Make sure the bowls and utensils that you are using are perfectly dry. Even a small amount of
water/steam can "seize" the chocolate melting process.

To learn more details and how to fix the overheated or seized chocolate, please read here.

The ratio of heavy whipping cream and chocolate should be 1:2. Please do not replace chocolate with
white chocolate for this recipe. The ratio is not the same.

Nutrition
Calories: 17 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 2 g · Saturated Fat: 1 g · Cholesterol: 7 mg · Sodium: 2
mg · Potassium: 4 mg · Sugar: 1 g · Vitamin A: 73 IU · Vitamin C: 1 mg · Calcium: 3 mg · Iron: 1 mg
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