Rich, smooth, and decadent nama chocolate made with quality dark chocolate and fresh cream. This ROYCE's copycat is one of Japan's most popular gifts and easily made at home—it simply melts in your mouth.
Adapted from a video by Just One Cookbook
How to Make Nama Chocolate (Royce' Copycat) (Recipe) 生チョコレートの作り方 (レシピ)
good quality dark chocolate (70% cacao)or semisweet for less bitter taste400 g
heavy (whipping) cream (38% fat)200 ml
liqueur of your choiceoptional; brandy used in video, adjust amount to taste1 tbsp
cocoa powderfor coatingto taste
Steps
1
Chop the dark chocolate into small pieces. Pour the fresh cream into a small saucepan and heat until the edges just begin to bubble, being careful not to boil.
2
Pour the hot cream over the chopped chocolate and let sit for 1–2 minutes. Whisk until the chocolate is completely melted and the mixture is smooth and glossy.
3
Add the liqueur if using, and gently stir to combine.
4
Pour the chocolate mixture into a parchment-lined shallow pan, spreading it to an even thickness. Cool to room temperature, then refrigerate for at least 4 hours or overnight until completely set and firm.
5
Cut the set chocolate into roughly 1¼-inch (3 cm) squares. Dust your fingers lightly with cocoa powder to prevent sticking, then coat each piece with cocoa powder.
6
Serve and enjoy. The nama chocolate can be stored in the refrigerator for several days.
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