Thursday, 25 July 2013

Homemade Nama Chocolate

Yum
Royce Nama Chocolate Versus my homemade ones!
   
Royce Nama Chocolate is well known in Japan and it's overseas outlets in Singapore, China, Malaysia, Thailand, Philippines, Brunei, Indonesia, Taiwan and South Korea. This Japanese delicacy is so rich, moist, delicious and addictive that you can't stop at one! I love it's melt in the mouth texture and the secret ingredient is Hokkaido fresh cream. 
Recently I have been seeing so many posts on homemade Nama Chocolate that got me interested to try it out. It is really simple and takes only about half an hour to make. This batch which I made last week was without alcohol so that my kids can consume it. It was definitely a great comfort food for my little boy who has undergone surgery not long ago. The other half however prefers it with alcohol just like the pack we got from Royce. Ok, I got the hint, will make a batch with liquer specially for him when I make this again. :p

I followed the recipe in justonecookbook. The cooking method is similar to making truffles but much simpler as we do not need to roll it into balls, just cut it into cubes, sprinkle with cocoa powder and Voila!


Nama Chocolate

Prep Time: 25 minutes
Cook Time: 5 minutes
Yield: About 28 pieces, depending on the size of pan you use.


Ingredients:
  • 400 gram premium 70% dark chocolate (Valrhona is a good choice!)
  • 200 ml heavy whipping cream
  • Liqueur of your choice (optional)
  • Cocoa powder to coat the chocolate


Note: The ratio of Cream (ml) and Chocolate (gram) should be 1:2.

Methods:

1. Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.

2. Line a baking pan or any square tray (about 8" x 8") with parchment paper. Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.

3. Put cream in a saucepan (make sure it's perfectly dry as even a small amount of water can "seize" the chocolate melting process) and heat till you see bubbles forming at the side. Turn off the heat. (Do not overheat or your chocolate will starts to separate. )
4. Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur of your choice (optional).
5. Pour the mixture into the prepared baking pan or tray. Smooth the surface and refrigerate until firm.
 6. Remove the chocolate from the baking pan and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before each cut.
7. Sprinkle the cocoa powder and serve it chilled. You can keep it in the refrigerator for around 5 days but I am sure it will be gone in just a day or two! 


“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post. Thank you.”


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