Velvety Nama Chocolates
© 2022 Quarto Publishing Group USA Inc. Text © 2022 Kathleen Lieu Photography © 2022 Nicole Soper Photography
“Before I leave Narita Airport on my return trips from Japan, I always stock up on Royce’s famous nama chocolates,” writes cookbook author (Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More) Kat Lieu. “These confections are the epitome of perfect velvety chocolate truffles. I love biting into a soft nama chocolate and letting the ganache melt on my tongue. I’m a sucker for anything comforting and delicious yet simply made. This recipe is inspired by Royce’s nama chocolates.”
Tip: “Nama means raw or fresh in Japanese, and nama chocolates are easily made with fresh cream and chocolate,” Lieu says. “Have a digital or candy thermometer for this recipe.”
How to Make It
1
Line an 8-by-8-inch baking pan with parchment paper.
2
There are two ways to make the nama chocolates. For a more purely chocolate confection, heat the heavy cream and butter in a saucepan to 120°F. (Take care not to overheat the heavy cream or the chocolate will separate.) Remove from heat. Add the chocolate to a large heatproof bowl and microwave for 15 seconds. Pour the cream into the softened chocolate to temper it. Add the optional liquor or vanilla extract and a pinch of salt. Whisk until creamy and homogeneous. Skip the next step.
3
If making Matcha variation: For more matcha flavor, heat the heavy cream and butter to 110°F in a saucepan, until the butter has melted. Immediately remove from heat and mix in the white chocolate, vanilla extract, and salt until incorporated and creamy. Sift in the matcha and whisk until homogeneous.
4
Pour the chocolate mixture into the prepared pan. Even and smooth out the top of the chocolate. Tap the pan against the counter to get rid of air bubbles. Cover with plastic wrap and refrigerate at least 3 hours.
5
Slice the chocolate into 24–36 equal pieces, depending on how big you want them to be. Dust with either the cocoa or the matcha. Garnish with edible gold flakes or sea salt, if using.
6
Nama chocolates should be refrigerated in an airtight container and eaten within 5 days.
Ingredients
For the Nama Chocolates
1 cup heavy cream
1 tbsp butter
2 cups bittersweet or dark couverture (or high-quality) chocolate, chopped
1 tbsp liquor of choice or vanilla extract (optional)
pinch of salt
cocoa or matcha powder, for dusting
gold flakes, for garnishing (optional)
For Matcha Nama Variation
1 cup heavy cream
2 tbsp butter, at room temperature
3 cups ivory-colored white chocolate (made with cocoa butter), chopped
1 tsp vanilla extract
pinch of salt
1-2 tbsp matcha, plus more for dusting
edible gold flakes or sea salt flakes, for garnishing (optional)
Directions
1
Line an 8-by-8-inch baking pan with parchment paper.
2
There are two ways to make the nama chocolates. For a more purely chocolate confection, heat the heavy cream and butter in a saucepan to 120°F. (Take care not to overheat the heavy cream or the chocolate will separate.) Remove from heat. Add the chocolate to a large heatproof bowl and microwave for 15 seconds. Pour the cream into the softened chocolate to temper it. Add the optional liquor or vanilla extract and a pinch of salt. Whisk until creamy and homogeneous. Skip the next step.
3
If making Matcha variation: For more matcha flavor, heat the heavy cream and butter to 110°F in a saucepan, until the butter has melted. Immediately remove from heat and mix in the white chocolate, vanilla extract, and salt until incorporated and creamy. Sift in the matcha and whisk until homogeneous.
4
Pour the chocolate mixture into the prepared pan. Even and smooth out the top of the chocolate. Tap the pan against the counter to get rid of air bubbles. Cover with plastic wrap and refrigerate at least 3 hours.
5
Slice the chocolate into 24–36 equal pieces, depending on how big you want them to be. Dust with either the cocoa or the matcha. Garnish with edible gold flakes or sea salt, if using.
6
Nama chocolates should be refrigerated in an airtight container and eaten within 5 days.
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