5 Best Japanese Royce Chocolates Products In 2021, Ask The Expert: What Is Nama Chocolate
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Rich, smooth, and decadent homemade Nama Chocolate! Made with quality dark chocolate and fresh cream, this ROYCE’s copycat chocolate is truly a special treat. It’s one of themost popular gifts from Japan, but you can easily make it at home.
If you are a frequent visitor to Japan, you probably have heard of or tasted this Japanese chocolate called Nama Chocolate(生チョコレート). You can’t really avoid it at the airport gift shops. They come in fancy packaging that makes them a popular gift item to bring home from Japan.
Nama Chocolate is rich, smooth, and moist, with a silky texture that literally melts in your mouth. Good news is you don’t have to fly to Japan to enjoy the luxurious sweet. With this recipe, you can make your chocolate dream comes true today!
Watch How to Make Nama Chocolate
Rich, smooth, and decadent homemade Nama Chocolate! Made with quality dark chocolate and fresh cream, this ROYCE’s copycat chocolate is truly a special treat. It’s one of themost popular gifts from Japan, but you can easily make it at home.
What is Nama Chocolate?
Nama Chocolateis aform of ganache, similar to the filling inside French truffles. It’s made of fresh cream and chocolate, cut into little cubes, and dusted with fine cocoa powder.
The chocolate can be called “Nama Chocolate” when it contains at least 40% chocolate and 10% cream by weight, and no more than 10% water.
Nama Chocolate is much easier to prepare than truffles because the chocolate is poured into a square pan, chilled until firm, then cut into mini squares. No messy hands since there’s no rolling required.
What Does Namain “Nama Chocolate” Mean?
Nama (生, pronounce
Because of the fresh cream, Nama Chocolate must be kept in therefrigerator at all times and it is best enjoyed fresh, within 4 days after being made. You can also keep in the freezer for up to a month.
If you’re planning to give Nama Chocolate as a gift, make sure to let the gift receiver know to consume soon.
History of Nama Chocolate
In 1988, the owner and chef Masakazu Kobayashi at the sweet shopSils Mariacreated a new type of chocolate, and henamed this chocolateNama Chocolate and Nama Choco (生チョコ) for short.
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In 1993, Meiji, a snack company, released a chocolate productcalledMeltykiss (メルティーキッス) which was produced and supervised by chef Kobayashi. You can purchase a box of Meltykiss at Asian supermarkets, convenience stores and train kiosks in Japan. This chocolate is knownfor its limited time offering during the winter months as the chocolatemelts quicklyduring the rest ofseasons.
Since then, majorconfectionery manufacturers started to sell Nama Chocolate, and it became a huge trend all over the country.
In 1996, Hokkaido-based ROYCE’ (ロイズ) released ROYCE’ Nama Chocolate. Many of you probably spotted this chocolate at the airports or gift shops at sightseeing spots in Japan. Due to their popularity, this Nama Chocolate is known to visitors who have been to Japan.
Although “Nama Chocolate” was invented in Japan in the late ’80s, this specific type of chocolate called“Pave de Geneva” was born in Geneva, Switzerland in 1930’s. Pave de Geneva is made of chocolate and fresh cream, and cut into small cubes smeared with cocoa, just like Nama Chocolate.
I’m not sure whether the Japanese chef had traveled to Geneva and knew of Pave de Geneva, or he figured out the Nama Chocolate formula on his own. Regardless, this is not an original Japanese product as it existed in Switzerland.
If you’re a Genevan who tried both Pave de Geneva and Nama Chocolate, please share your thoughts in the comment below. Are they similar or exactly the same?
Tips for Making Nama Chocolate
1. Use Good Chocolate
High-quality chocolate is mandatory since that’s the most important ingredient for making delicious Nama Chocolate. Make sure the chocolate is made of 100% cocoa butter and does not include vegetable fat in the ingredient list.
2. Use Heavy Cream
American heavy cream or heavy whipping cream (they are the same thing) has 36%-38 fat content. The ratio of heavy (whipping) cream (gram/ml) and chocolate (gram) should be 1:2. For this recipe, please do not replace chocolate with white chocolate (which I used inGreen Tea Chocolate).
3. Dry and Clean Utensils
Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can “seize” the chocolate melting process. It can happen all of the sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate.
Here’s a Green Tea Matcha version!
These chocolate goodies are perfect for special occasions or as a hostess gift during the holiday season. I hope you enjoy making this NamaChocolaterecipe!
If you are interested in other chocolate recipes, check outValentine’s Day Chocolate Recipes.
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