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There are few things more seductive and irresistible than a piece of Nama chocolate with its velvety texture. The word "nama" in Japanese means “raw”, which refers to the pureness and freshness of the ingredients used in making these heavenly chocolates. Made from a blend of melted chocolate and fresh cream, the mixture is then cut into small blocks and dusted with cocoa powder to finish.

 

While the term "Nama chocolate" was first coined in Japan in the late 1980s, the inspiration for the treat dates back to 1930s Geneva, Switzerland with a confection known as "Pave de Geneva." Then, in 1996, Hokkaido-based Royce released their own version of “Nama chocolate”, which quickly became a sensation in Japan and even beyond, often drawing comparisons to the beloved and memorably named Japanese classic, “Melty Kiss”.

 

These days, you can find Nama chocolate everywhere, from Japanese airports to gourmet shops, and it's no surprise why. You can also find them tucked away in my freezer ready for those moments when Icrave a luxurious chocolate fix or need a special something-something to take to a gathering.

 

This recipe is easily adaptable. Have a plan- use the chocolate bars of your choice- from white to extra dark. Add whatever flavors capture your imagination from white chocolate and matcha to Marsala tea and chili peppers.

 

Makes 36 bites Prep time 30 minutes plus 4 hours to chill and set

 

Ingredients:

 

14 ounces (400g) 70% (or more) dark chocolate, the best quality you can get your hands on

3/4 cup heavy (whipping) cream

1 tablespoon unsalted butter

1 tablespoon B&B Brandy or liqueur of choice (optional)

2 tablespoons Dutch-processed cocoa (or any unsweetened cocoa powder)

 

Directions:

 

Line an 8" x 8" (20 x 20 cm) baking dish with parchment paper. Do not use a bigger pan as your chocolate will be thinner.

Chop the chocolate into small pieces by whizzing it in a food processor or chop finely with a knife on a cutting board.

 

In the top part of a double boiler, heat the heavy cream and butter over medium heat until the mixture comes to a slight boil. If you don’t have a double boiler, just heat in a saucepan, placed over a larger pan with water filled ½ way.

 

Add the chocolate. Stir until the chocolate until is completely melted but make sure the heat is off or low as you don’t want to overcook the chocolate as it will begin to curdle.

 

If you want to add liqueur, now is the time to stir it in.

 

Pour the mixture into your prepared pan.

 

Spread the mixture over the pan evenly and bang on the counter to let any air bubbles escape.

Place the tin in the refrigerator for at least 4 hours. If you are impatient, like we are, you can place the tin in the freezer for a faster set time.

 

Remove the chocolate block from the pan and place it on a chopping board.

 

Cut the chocolate into 1-inch (or smaller if you prefer) strips using a gently rocking motion with the knife. If the chocolate begins to crack, heat the knife in warm water and dry and try slicing again gently.

 

Cut the strips into 1-inch (or smaller) individual pieces.

 

Using a small strainer, sprinkle each piece with additional Dutch cocoa powder and serve.

 

Note: As this is made with fresh cream, please store excess chocolates in the refrigerator for up to 4-5 days and in the freezer for up to one month.

 

Recipe by Lauren Lulu Taylor