Who wouldn’t want a bite of soft and sweet Royce nama chocolates? They taste just as elegant and regal as they look. Now, you don’t have to fly to Japan to have a taste of these famous chocolate truffles. With our recipe hack, we doubt you’ll be able to notice any difference with the original from Royce!
Love Japanese desserts? These Japanese souffle pancakes are worth checking out, too.
What Is in Our Nama Chocolate?
Our nama chocolate is made from fresh cream and high-quality dark couverture chocolate. It’s finished off with a dusting of unsweetened cocoa powder that intensifies the chocolate flavor and adds a nice surprise texture to the mouth.
Brandy makes it elegantly fragrant but you can also use other types of alcohol like Frangelico, creme de cacao, or your favorite liquor. With only five ingredients and easy-to-follow instructions, you can have a taste of this treat from Sapporo, Japan right in your kitchen.
Tips in Making Nama Chocolate
This recipe is even easier than making truffles. No more dirty hands and rolling because all you have to do is to pour the mixture into a pan, let sit, and cut to serve. But although this nama chocolate recipe is a fail-proof one, you might still want to keep these tips in mind for a much better outcome:
- Use heavy cream or whipping cream. We highly suggest that you use a cream that is high in milk fat content such as heavy cream or whipping cream. This is to ensure that your chocolates will turn out silky and salaciously smooth.
- Use couverture chocolate with at least 65 to 70 percent cacao and without vegetable fat. Couverture chocolate is made of pure cocoa butter which makes the nama chocolate silky smooth. The chocolate bar that you’ll be using will determine the overall taste of your nama chocolates, so remember to use one that you like and will enjoy eating all by itself.
- Use clean and dry utensils. Make sure that the saucepans, bowls, and everything you will use in making this recipe are completely dry and do not have a single drop of water on them. This is because water can make your chocolates lumpy and sweaty. Using wet utensils and even steam will affect how your chocolates will turn out.
Enjoy these soft and delicious nama chocolates any day with this simple and easy-to-follow recipe. Meanwhile, for another luscious sweet treat, try making our 5-ingredient strawberry fudge truffles with sweet, tangy, and nutty flavors.
How To Make Royce' Nama Chocolate Hack
Our version of the famous Royce’ Nama Chocolate is made with quality dark chocolate and easy-to-find ingredients. Enjoy every bite of silky, smooth, and rich chocolate that you can also share with your loved ones.
Ingredients
- 14¼ oz dark chocolate bar, at least 65-70% cacao content, chopped into small pieces
- ¾ cup heavy cream
- ½ cup cocoa powder
- 1 tbsp brandy, can be rum, whiskey, or bourbon
To Serve:
- ¼ cup cocoa powder, for dusting
Instructions
- Grease a baking casserole of your choice and line it with parchment paper, preferably 8-inches. Allow excess parchment paper to hang over its edges.
- In a saucepan, add the heavy cream and heat for approximately 15 minutes or until simmering. Remove from the heat.
- Add the shaved dark chocolates and your choice of liqueur into the heavy cream and whisk until melted and completely smooth.
- Pour the mixture into your prepared baking dish and smoothen the surface. Tap the baking dish onto the counter a few times to release any air bubbles.
- Pour the mixture into your prepared baking dish and smoothen the surface. Tap the baking dish onto the counter a few times to release any air bubbles
- Wrap with cling film and transfer to a chilled area. Allow the chocolate to firm up for at least 6 hours, preferably overnight.
- Prepare a pot with very hot water, when you’re ready to portion your chocolate.
- Once the chocolate has firmed up, using the excess parchment paper for leverage, lift to release from the baking casserole and transfer to your working area.
- Dip the blade of the knife in the pot of hot water then dry it well with a towel or heat the blade of the knife with a kitchen torch.
- Cut the excess chocolate around the edges to have nice sharp corners.
- Make sure to constantly clean and warm your knife before each cut to achieve a nice sharp cut. Cut the chocolate into 1-inch strips then cut the strips into cubes.
- Sprinkle cocoa powder on top. If you want all sides to have cocoa powder, you may dip in cocoa powder to coat all sides. Work quickly, as the chocolate has to be maintained cold. You may need to chill the chocolate at intervals while portioning.
- Serve your nama chocolates on a plate and enjoy!
Recipe Notes
- You can cut them into smaller squares to have more pieces.
- Do not bring your cream to a boil. Once you see some bubbles forming on the side of your saucepan, immediately remove it from the heat. Heating your cream for more than 120 degrees F separates the cocoa butter from the rest of the chocolate, and there's no way to save it.
- Continuously stir while heating your cream so it won’t burn and to avoid the separation of the cocoa butter from the chocolate.
Nutrition
- Sugar: 14g
- :
- Calcium: 71mg
- Calories: 459kcal
- Carbohydrates: 33g
- Cholesterol: 37mg
- Fat: 35g
- Fiber: 9g
- Iron: 8mg
- Potassium: 572mg
- Protein: 7g
- Saturated Fat: 21g
- Sodium: 23mg
- Trans Fat: 1g
- Vitamin A: 397IU
- Vitamin C: 1mg
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Frequently Asked Questions
How long can I keep this nama chocolate?
This nama chocolate is best consumed immediately and should always be kept in the fridge. But for leftovers, we suggest storing them in an airtight container. It stays good in the refrigerator for up to 4 days and in the freezer for up to a month. However, after some time the cocoa powder gets moist. Putting a pack of silica gel in the container will help avoid this and absorb excess moisture.
What happens if I don’t heat my knife before cutting the chocolate?
You will not have a sharp and clean knife cut. Heating and cleaning your knife before and after you cut guarantees clean sharp slices of chocolate for aesthetic appeal.
What do I do if my nama chocolate mixture seizes?
Seizing happens when moisture or steam gets in contact with melted chocolate. The sugars and cocoa cling to the water, separates from the cocoa butter, and results in a lumpy, grainy mass. To fix this, slowly add boiling water teaspoon by teaspoon. Mix vigorously until the grains break down and the mixture becomes smooth again.
Conclusion
This recipe makes silky and mouth watering nama chocolates dusted with fine cocoa powder. It has an elegant look and tastes just as great as it looks. Easily make this famous Japanese chocolate at home and enjoy it any time you want.Have your own special recipe to share? Submit Your Recipe Today!
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