Nama Chocolate
Rich, silky, and melts in your mouth.
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中文
English
Estimated Time
- Preparing 10 min
- Cooking 15 min
Nutritions / Serving
-
Energy99 kCal
-
Carbs7 g
-
Protein0 g
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Fat8 g
Serves 32. Not included in nutritions:
Ingredients
Dark Nama Chocolate
- Bitter-sweet Chocolate 200 g
- Whipping Cream 150 g
- Unsalted Butter 30 g
- Rum 5 g
Matcha Nama Chocolate
- White Chocolate 200 g
- Whipping Cream 100 g
- Unsalted Butter 15 g
- Matcha Powder 10 g
Dark Nama Chocolate
Finely chop the chocolate and place it in a large mixing bowl with the butter and rum.
In a saucepan, heat the whipping cream over medium until small bubbles form around the edges and it begins to simmer.
Pour the hot cream over the chocolate and let it sit for 3 minutes.
After 3 minutes, gently mix with a spatula until smooth and glossy.
Pour into a mold, smooth the surface, and refrigerate for at least 4 hours to set.
Before serving, dust with a layer of cocoa powder.
Matcha Nama Chocolate
Finely chop the white chocolate and place it in a large mixing bowl with the butter.
In a saucepan, combine matcha powder with half the whipping cream, whisking until smooth.
Gradually add the remaining cream in two parts, blending until smooth.
Heat the matcha cream over medium until small bubbles form and it begins to simmer.
Pour the hot matcha cream over the chocolate and let it sit for 3 minutes.
After 3 minutes, gently mix with a spatula until smooth and glossy.
Pour into a mold, smooth the surface, and refrigerate for at least 4 hours.
Before serving, dust with matcha powder.
Discussion
The flavor of nama chocolate depends on the quality of the ingredients; use the best quality chocolate and cream available. High-quality matcha powder will give a bright color and pure taste.
Finely chopping the chocolate ensures even melting but doesn’t need to be too fine.
White chocolate has higher sugar and milk content, so use less cream to help the chocolate set properly.
Mixing a small amount of cream with matcha first helps prevent clumping, resulting in a smoother texture.
Rum adds depth to the chocolate; adjust the amount to taste or substitute with another spirit.
For clean cuts, warm the knife in hot water, dry, or gently heat over a flame. Matcha chocolate is softer than dark chocolate; if it’s difficult to cut at room temperature, freeze for 20 minutes before slicing.