Chocolate

Nama Chocolate Recipe

Name: Nama Chocolate Recipe
Prep time: 3 h 20 min
Cook time: 15 min
Total time: 3 h 35 min
Yield: Makes 100 chocolates
Cuisine: Japanese
Ingredients: 500 grams good, and I mean really good, dark chocolate (at least 60% cacao), chopped into small pieces; 1 1/2 cups (350ml) heavy cream; 2 tablespoons (30g) unsalted butter; 1 tablespoon Kahlúa or brandy, optional; 1/4 cup (60g) unsweetened cocoa powder

by: Jun

August 13, 2019

16 Ratings

Photo by Bobbi Lin

Prep time 3 hours 20 minutes
Cook time 15 minutes
Makes 100 chocolates

Jump to Recipe

Author Notes

Here's a recreation of Royce's famous Nama Chocolate truffles. Somewhere between a liquid and a solid, they're silky, salaciously smooth squares of chocolate ganache dusted with a blizzard of cocoa powder. It's a bold statement, but I haven't had a better truffle to date. —Jun

Test Kitchen-Approved

What You'll Need

Watch This Recipe

Nama Chocolate Recipe

Ingredients

500 grams good, and I mean really good, dark chocolate (at least 60% cacao), chopped into small pieces
1 ¹/₂ cups (350ml) heavy cream
2 tablespoons (30g) unsalted butter
1 tablespoon Kahlúa or brandy, optional
¹/₄ cup (60g) unsweetened cocoa powder

Directions

Line a 10x10-inch baking pan (or anything with a similar surface area) with parchment paper. Place the chocolate in a heatproof bowl.
In a pot, add the cream and butter and heat until it starts to steam significantly (about 176°F/80°C). Pour the hot cream and butter over the chocolate, and stir until the chocolate is completely melted. Add the Kahlúa or brandy and give it a quick mix.
Pour the chocolate paste into the prepared pan. Spread evenly, keeping the surface as smooth as possible. Freeze 2 to 3 hours to harden the chocolate.
Now onto the slicing. Take the block of chocolate out of the freezer and mark 1x1-inch squares with a knife; that's 10 lines across both ways, i.e. 100 squares (I used a ruler to get perfect squares, but if you’re not fussed, it’s totally fine to do this by eye). Then, using a hot knife (you can dip the knife in hot water, then wipe it off with a kitchen towel), cut the chocolate into squares.
Using a fine sieve, liberally dust cocoa powder over the chocolate squares.
To store, keep in an airtight container in the refrigerator. I found that the cocoa powder will get slightly wet and clump up a little after 3 to 4 days, so if you can, add a pack of silica gel to your container to absorb any excess moisture.

Tags:

See what other Food52ers are saying.

Valerie Willis
Joy Yee
yael abrahamsson
HalfPint
Michelle de Lima

Popular on Food52

36 Reviews

judy February 15, 2023

I just eat my very nice 60% chocolate!

JODY H. December 24, 2021

These chocolates are fantastic! I've made them about 6 times now. The last time I made them, I used those silicone candy molds because I wanted to give them as gifts at the holidays. I set them in the freezer overnight to make it easier to pop the chocolates out of the molds. A little extra work, but totally worth it. I did try the cocao powder coating at first, just to try it, but I don't even bother with it now. I store them in the fridge and the Hubs and I snack on them at mid-day. Delish!

Lauren R. December 4, 2021

Epic fail for me. The mixture was clumpy and so oily around the edges. When I poured it into the pan, it looked like chocolate with oil around the edges. Not sure what I did wrong... followed the instructions.

Valerie W. November 22, 2020

Didn’t work well for me. I was super disappointed. When missing ingredients for chocolate and butter separated completely and it took a lot of effort and extra cream to get it to The desired consistency.

Joy Y. April 1, 2020

I can’t get heavy cream - is it possible to use a substitute recipe of milk and butter then use it to make the chocolates?

emily October 20, 2019

These are delicious. But the recipe, made in a 10"x10" pan, made squares that were only 1/2" thick. No one else had this issue? So they were delicious, rich truffles 1x1x1/2. I wanted cubes. I weighed the ingredients.

heidi January 22, 2020

They are about the same size as Royce chocolates. Dainty little pieces so you don't feel guilty when you eat 2!

conniehatch September 27, 2019

I’m thinking about making a half recipe (a little safer that way). I own a lot of baking pans, but nothing around 50 square inches (or 100 either, for that matter). Anyone have any suggestions? Thanks

mstv October 28, 2019

A large loaf pan?

Lisa B. October 3, 2021

Connie, I’ve used a standard (~9” x 5”) loaf pan for a half-recipe and that’s worked out well.

cookcooks February 16, 2023

Old fashioned metal ice cube tray or biscotti pan might work.

Sjml September 26, 2019

I made these and managed to mess it up. I think the butter and cream were not hot enough and everything did not blend well. After freezing and left at room temperature for an hour or so, it became very gooey. Did this happen to anyone else? Wondering whether its because I wasn't able to blend completely or if this would happen if I made it correctly. Wanted to make for a party where it would sit out for a few hours. Would this hold up? They did taste delicious!!!

yael A. September 25, 2019

I wanted to try this as it looked like a nice easy recipe and the reviews were good. SUCCESS! I brought them in for my co-workers and they devoured them. I didn't have enough of one kind of chocolate so I did a mix of different ones to get to the 500 grams and it still came out delicious and so smooth. (I used Valrhona 55% as that's all they had at one store, some TCHO 85%, and some Chocolove 70%). I think this is a pretty foolproof recipe that makes you look like a champ.

Steve September 22, 2019

These things are AMAZING! Very simple to make and came out just right. Used 70% cacao dark chocolate and just right. This recipe is definitely a keeper and will surely be made many times over.

Sjml September 17, 2019

I would love to try this recipe! Looking online for the Valrhona 64% Manjari that you recommended. Is there a difference between the block of chocolate and the baking feves? Which do you recommend for this recipe? Is there a particular website you purchase from? Thanks so much!

Nancy September 27, 2019

If you're in the US Chocosphere.com is a great source for quality chocolate.

Sjml September 27, 2019

Thanks Nancy! I’ll definitely check it out!

Ann C. September 17, 2019

Any chance I could leave out the alcohol, maybe sub in some strong coffee?...hoping to share this at next family gathering...unfortunately, with some folks who can’t do alcohol...thanks for the yummy recipe & any replies...

carswell September 17, 2019

The alcohol is listed as optional.

Ann C. September 22, 2019

Thanks...somehow I missed that...gonna give these a try this week...appreciate the reply...

Louisa September 16, 2019

Has anyone tried to make this with a white chocolate base? I love their matcha version and other seasonal fruit flavors as well.

lerkes September 15, 2019

I made them this morning and already ate about half of them - really good! Had to have my wife hide them so I wouldn't eat any more.

txchick57 August 18, 2019

This story sent me to the Mitsuwa market here in the Dallas area to get some of the nama chocolate and try it for myself. Big mistake! They are crazy good. I bought the champagne ones also and those are even better. Also great are the hakuto jellies. Ever try those? https://www.jalshoppingam.com/en/to-usa/7131-minamoto-kitchoan-hakuto-jelly-4pcs.html

Ellen L. August 18, 2019

Has anyone made this yet? I discovered these Royce chocolates in the airport 2 years ago and was obsessed with the gianduja flavored ones. My only issue (a minor one) is these are supposed to be kept refrigerated and I like my chocolate room temp. And I'm too impatient to take them out before eating them and letting them get to the right temp! Lol. I'm looking forward to trying this recipe. A small box in the U.S. is $18.

LULULAND August 18, 2019

I haven't made this yet I want. but what else can I use instead of silica gel?

judy August 15, 2019

Well, my favorite is an off brand from WinCo in their bulk section. 64% cacao chocolate discs for baking. I use it for just about everything from brownies to eating chocolate out of hand. Tried some of the others. Chocolate seems to be like coffee, we each have our favorites. But these truffles are amazing. I have made a couple of times in the past. I dust them with ground walnuts as well as I love chocolate and walnuts.

MsJoanie September 16, 2019

Those discs aren't an off-brand, they're from Callebaut, and I buy them too. They're amazing! At least the ones in my WinCo are Callebaut. If you look at the ingredients label on the bin, it often says which manufacturer they're from. Gotta love the bulk bins!

Girlfromipanema August 14, 2019

OK, I have to ask, which brands do you recommend as "good, and I mean really good, dark chocolate"

HalfPint August 14, 2019

@girlfromipanema, brands like Guittard, Callebaut, Valrhona, or Cacao Barry (if you can find it). Personally, for chocolate truffles like this one, Trader Joe's Pound Plus 72% dark chocolate cannot be beat in terms of flavor or price :)

Michelle D. August 14, 2019

Girlfromipanema, not the cheapest but by far the tastiest dark chocolate I've had is Green & Black's. I like 85% you might want something with a bit more fat/less cocoa for this, like 70%.

Jun August 15, 2019

This might admittedly be a little boujee and expensive, but I use Valrhona chocolate for mine, heh. Specifically, the 64% Manjari.

Girlfromipanema August 15, 2019

Thank you everyone- fascinating, I have heard of all of these brands (besides cacao barry and WinCo) - thought there was some blow out brand I was missing out on. Can't wait to try the recipe!

HalfPint August 15, 2019

@girlfromipanema, I think the key is to use a dark chocolate that is at least 60% cocoa solids and it should be pretty good :)

ValrhonaUSA August 21, 2019

It seems like a great choice to us, Yi!