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Close up of someone dusting nama chocolates with cocoa
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Nama Chocolate

This rich, decadent and velvety smooth nama chocolate is the ideal self-care treat! Made with quality couverture chocolate melts and heavy cream, this 5-ingredient Royce chocolate copycat will brighten your day at first bite!
Course Dessert
Cuisine Japanese
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 5 hours
Total Time 5 hours 10 minutes
Servings 25 chocolates
Calories 165kcal
Author Takes Two Eggs

Ingredients

  • 2 ½ cup (420 g) baking chocolate chips dark or semi-sweet
  • 1 ⅓ cup (320 ml) heavy cream
  • 2 tablespoon (30 g) unsalted butter
  • 1 tablespoon dark rum or brandy
  • Unsweetened cocoa powder to dust

Instructions

  • Prep the pan. Line an 8x8-inch baking pan with parchment paper. Place the chocolate in a large heat-proof mixing bowl.
  • Melt the chocolate. In a small saucepan, add the cream and butter and heat until it starts to steam significantly (about 176°F/80°C). Pour the hot cream mixture over the chocolate, and let the chocolate sit for 5 minutes. Then add the dark rum and stir with a rubber spatula until fully combined.
  • Chill the chocolate. Pour the melted chocolate into the prepared pan. Spread evenly, keeping the surface as smooth as possible. Pop any air bubbles with a toothpick. Refrigerate for 4-5 hours to solidify the chocolate.
  • Slice the chocolate block. Take the block of chocolate out of the freezer and measure out roughly even squares with a knife. Using a sharp knife cut the chocolate into squares. For clean cuts, dip the knife in hot water, then wipe it off with a kitchen towel between each cut.
  • Dust the sliced chocolates with cocoa powder. Using a fine-mesh sieve, dust cocoa powder over the chocolate squares this will ensure they will not stick together Enjoy!

Video

Notes

  • Use high-quality couverture chocolate chips! Buying lower-quality chocolate chips will affect the overall texture of these nama chocolates. I highly recommend Callebaut Chocolate Chips. They have incredible texture and taste.
  • Make sure the cream is simmering before adding it to the chocolate. The heavy cream should be steamy and simmering along the edges but not at a roaring boil. This will ensure the cream fully melts the chocolate chips.
  • You can sub out the rum. I find that dark rum adds a very subtle depth of flavor to the chocolates but you can also substitute the rum with a floral gin or whisky. If you want a non-alcoholic version, simply add an extra tablespoon of heavy cream instead.
  • Chill the chocolate for a minimum of 4 hours. Patience is key! You don't want to remove the chocolate and cut before it has had time to fully set because it will become a goopy mess.
  • Use a hot knife for the cleanest cuts. You can heat your knife up over a flame or soak it in hot water. Make sure to wipe the knife down before every cut.
  • Storage Instructions. Nama chocolate is best served within 24 hours. You can store them in an airtight container in the refrigerator for up to 1 week. The cocoa powder will get slightly wet and clump up the longer it is stored in the refrigerator.

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 10g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 6mg | Potassium: 121mg | Fiber: 2g | Sugar: 7g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg