raw chocolate

How to Make Homemade Nama Chocolate

Nama chocolate, a velvety Japanese confection, melts in your mouth with a rich, creamy texture. Making it at home is simple and requires just a few key ingredients. Here’s a basic guide to get you started.

First, gather high-quality white chocolate couverture, heavy cream, and cornstarch. For flavor, you can add matcha powder, cocoa powder, or even a dash of rum. Begin by gently heating the cream in a saucepan until it simmers, then remove it from the heat. Chop the white chocolate into small pieces and pour the hot cream over them. Let it sit for 2-3 minutes before stirring until smooth and glossy.

Next, mix in cornstarch (1 tsp per 100g chocolate) to stabilize the texture. If using flavorings, add them now and combine well. Pour the mixture into a shallow container lined with parchment paper and refrigerate for at least 2 hours, or until firm.

Once set, use a knife or dough scraper to cut the chocolate into small cubes. For a professional touch, roll each piece in cocoa powder or wrap it in decorative foil. Store nama chocolate in an airtight container in the refrigerator and enjoy within a week.

This versatile treat can be customized with your favorite ingredients, making it a delightful homemade indulgence.