(No Ratings Yet)
Loading...Nama chocolate (生チョコ) is a silky Hokkaido-born confection made by folding fresh cream into high-quality dark chocolate until pillowy-soft. Served in small bite-sized squares dusted with cocoa or matcha, it offers a melt-in-your-mouth texture that bridges European truffle technique and Japanese delicacy. Best enjoyed just cool, not ice-cold, so the ganache yields softly against the palate.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings16
Yield16 squares
Nutrition Facts
Per serving (estimated)
- 115 kcalCalories
- 9 gFat
- 6 gSaturated Fat
- 8 gCarbs
- 1 gFiber
- 7 gSugar
- 1 gProtein
- 10 mgSodium
- 75 mgPotassium
- 15 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the chocolate base
- 200 ml heavy whipping cream (35% fat)
- 200 g dark chocolate, finely chopped (about 65% cacao)
- 20 g unsalted butter, cubed
- 1 tablespoon pure vanilla extract
- 1 tablespoon rum or brandy (optional)
For coating and dusting
- 3 tablespoons unsweetened cocoa powder, sifted
- 2 teaspoons matcha green tea powder (optional, for dusting)
- 1 tablespoon powdered sugar
Directions
- Line an 8-inch (20 cm) square pan with parchment paper, leaving overhang on the sides for easy lifting later.
- Pour the heavy cream into a small saucepan and heat over medium-low until it just begins to simmer at the edges; do not boil. Remove immediately from the heat.
- Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate in three additions, gently whisking in small circles from the center outward after each addition until smooth and glossy.
- Whisk in the butter cubes until fully melted, followed by the vanilla extract and rum if using; the mixture should feel slightly warm and fluid like thick pudding.
- Pour the ganache into the prepared pan, tap the pan gently on the counter to level the surface, and smooth the top with an offset spatula.
- Cover the pan and refrigerate for at least 4 hours, preferably overnight, until the ganache is firm but still yields to a gentle press of a finger.
- In a wide shallow dish, whisk together the cocoa powder and powdered sugar (or matcha, if using) for dusting. Lift the chilled slab from the pan using the parchment overhang and place on a cutting board.
- Dip a sharp thin-bladed knife in hot water, wipe dry, and slice the slab into 16 even squares, wiping and warming the blade between every cut for clean edges.
- Roll each square gently between clean fingers to round the corners slightly, then toss in the cocoa or matcha coating until evenly covered. Serve slightly chilled but not cold, about 10 minutes out of the refrigerator.
Cook’s Notes
- Always use high-quality couverture or bar chocolate (60-70% cacao) rather than chocolate chips, which contain stabilizers that prevent smooth melting.
- Keep the cream just below a boil; too hot will break the ganache's emulsion, while too cool will leave chunks of unmelted chocolate.
- Take the squares out of the fridge 10-15 minutes before serving so the texture softens to its signature velvety, room-temp melt.
- Wipe the knife clean between every cut for those characteristic sharp, jewel-like edges prized in Japanese confectionery.
- Store in an airtight container in the refrigerator for up to 1 week; dust with a fresh layer of cocoa just before serving if moisture softens the coating.
