Nama Chocolate (生チョコレート) is a Japanese chocolate dessert, If you been to Japan, you will either tasted it or heard of this Japanese chocolate delicacy before. The well-known Nama Chocolate brand in Japan is ROYCE’ Chocolate. Nama chocolate is very rich and moist, this delicate and silky chocolate literally will melt in your mouth. Nama (na-ma) means “raw” or “fresh” in Japanese, this chocolate uses fresh cream, therefore, it must be kept it in the fridge and consume within 3 days. It is highly recommended to use high quality chocolate as that’s the most important ingredient for making yummy Nama Chocolate.
Serving size: 25 pieces
200ml thicken cream / heavy cream
400g good quality dark chocolate – 70% coco, chopped
8 tablespoon Cointreau
Coco powder for dusting
Grease and line a 7 inch square tin with baking paper
1. Heat the heavy cream in a saucepan till starts to bubble, remove from heat immediately (below 50°C)
6. Remove and use a knife, dip into hot water each time when you cut ( wipe off excess water) wipe off excess smudges on knife
7. Dust over coco powder with strainer and keep it covered well
8. Consumed within 3 days.