Nama Chocolate Royce Copycat

This silky Japanese Nama Chocolate offers an indulgent treat that melts in your mouth with intense chocolate flavor. The simplicity of the recipe highlights the quality of the chocolate, creating a dessert that feels luxurious but requires minimal effort.

I first discovered Nama Chocolate during a trip to Japan where these smooth, ganache-like squares are given as luxury gifts. After countless batches in my kitchen, I've perfected this recipe to capture that signature melt-in-your-mouth texture that makes Nama Chocolate so special.

Ingredients

• Dark Chocolate: Couverture chopped very finely. The quality of chocolate makes or breaks this recipe. Look for chocolate with at least 70% cocoa solids for rich flavor.
• Heavy Cream: Forms the silky base of the ganache. Use full-fat cream for the best texture and mouthfeel.
• Butter: Adds a subtle richness and helps create that signature smooth melt.
• Salt: Enhances the chocolate flavor and creates depth. Just a pinch transforms the entire dessert.
• Cocoa Powder: For dusting creates a beautiful finish and prevents sticking. Use Dutch-processed for the best appearance.

Step-by-Step Instructions

Heat the Cream:

Warm heavy cream in a small saucepan until it reaches 120°F/50°C. This precise temperature ensures the cream is hot enough to melt the chocolate without becoming too hot which would split the mixture. If you don’t have a thermometer, heat until steam begins to rise but well before simmering.

Create the Ganache:

Turn off the heat completely before adding the butter and chopped chocolate. This gentle residual heat allows for proper melting without burning. Stir constantly until completely smooth without any chocolate pieces remaining. The mixture should look glossy and uniform. Add a small pinch of salt and incorporate thoroughly.

Set the Chocolate:

Line your pan with parchment paper, ensuring it covers the sides for easy removal later. Pour the chocolate mixture into the prepared pan, gently tapping to remove air bubbles and create a level surface. Refrigerate undisturbed for at least 3 hours until completely firm.

Cut into Squares:

Remove the set chocolate from the refrigerator. Using a sharp knife warmed under hot water and wiped dry, slice into 2.5cm squares with clean, decisive cuts. Clean and rewarm the knife between each cut for professional-looking edges that don't drag or crack.

Finishing Touch:

Dust the cut squares generously with cocoa powder, covering all surfaces. This prevents the chocolates from sticking together and adds a sophisticated bitter note that balances the sweetness.

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The word "Nama" means "raw" or "fresh" in Japanese, referring to the fresh cream used in this dessert. I’ve found that splurging on a premium chocolate like Valrhona or Callebaut makes an enormous difference in the final taste, turning this simple treat into something truly memorable.

Storage Tips

Nama Chocolate requires refrigeration at all times. Store in an airtight container with pieces separated by parchment paper to prevent sticking. While best enjoyed within 5-7 days, the chocolates will keep for up to two weeks refrigerated. Never attempt to freeze Nama Chocolate as the texture will become grainy upon thawing.

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Gifting Ideas

These elegant chocolate squares make beautiful homemade gifts. For a professional presentation, place squares in small paper cups and arrange in a decorative box lined with tissue paper. Include a note about keeping refrigerated until shortly before serving. During Valentine’s Day in Japan, these chocolates are traditional gifts, often presented in elegant packaging with personalized messages.

Creative Variations

While traditional Nama Chocolate showcases pure chocolate flavor, subtle additions can create delightful variations. Try infusing the cream with Earl Grey tea, orange zest, or a splash of bourbon before mixing with chocolate. For texture contrast, consider adding a sprinkle of flaky sea salt on top instead of cocoa powder, or incorporate finely chopped nuts into the ganache before setting.

Frequently Asked Questions

→ What type of chocolate should I use?

Use high-quality dark chocolate couverture for the best flavor and texture. The quality of chocolate plays a significant role in the final taste.

→ How do I ensure smooth melting of the chocolate?

Chop the chocolate finely to encourage even melting and stir gently once added to the warm cream. If needed, heat the saucepan on the lowest setting to help melt any remaining pieces.

→ Can I use a different-sized pan?

Yes, you can adjust the thickness of the chocolate by using a different pan size. For thinner pieces, use a larger pan, such as a 20cm x 20cm pan.

→ How do I cut neat squares?

Use a hot knife when cutting the chilled nama chocolate. Wipe the knife with a hot towel after each cut for clean edges.

→ How should I store nama chocolate?

Nama chocolate should always be stored in the refrigerator to maintain its creamy texture and prevent it from melting.