Nama Chocolate |Cooking With Amanda

Okay, so you're probably wondering what the heck 'Nama Chocolate' is. And to be honest, I didn't understand what it was for awhile either! But this chocolate is legendary, people. LEGENDARY. You do want legendary chocolate, don't you?

Nama Chocolate comes from the Japanese Chocolate company ROYCE', which was established in 1983. In 1995, their famed Nama Chocolate was born. Nama Chocolate is basically a really thick and creamy chocolate made of high-quality cacao and cream. It's then poured into the prepared dish, allowed to set, and then cut into squares and dusted with cocoa powder. It's super rich, almost like eating a solidified ganache, and it's super decadent; one square could easily satisfy even the hungriest chocoholic.

And since Nama Chocolate (and the whole ROYCE' corporation) is new to the USA (they only opened their first store – in NYC – in 2012) Americans are finally starting to experience this indulgent Japanese favorite. (And according to the website, all the chocolate is still made in Japan and shipped to the USA). Pretty cool, right?

Since I'm in California and all ROYCE' stores are in NYC, I figured I had to give this infamous Nama Chocolate a try and lucky for me, I found a pretty easy and straightforward copycat recipe for it that basically requires three ingredients: chocolate, heavy cream, and cocoa powder. Can't beat that, right?

For this recipe, I wanted to mimic the Mild Cacao flavor, which is made without liqueur, as their other chocolates contain liqueur to enhance the chocolate flavor. My version is made with 60% cacao and semi-sweet chocolate for a great mild chocolate.

It's a tad more bitter than your standard chocolate bar, but that's because it's made with a higher quality chocolate for that authentic flavor. You guys won't regret making this easy treat!

Now, who wants chocolate? I know I do!

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Nama Chocolate Recipe

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Ingredients

12 ounces high quality 60% cacao chocolate bar, i recommend ghirardelli chocolate bars
2 ounces semi-sweet chocolate bar, i recommend ghirardelli or baker's chocolate
200 milliliters heavy cream
a dusting of cocoa powder

Directions

Line a square 8x8" baking pan with parchment paper, allowing the edges of the parchment to hang over the pan. Set aside. Chop the chocolate bars into very small chunks and set aside.
Meanwhile, in a large saucepan, heat the heavy cream on medium heat. Watch the cream very closely. When the cream just begins to form small bubbles around the edge of the pan, remove from the heat immediately and add the chocolate to the saucepan. Stir completely until chocolate melts and is glossy and smooth.
Pour the chocolate mixture into the prepared pan and smooth out into an even layer. Refrigerate for at least 6 hours to harden and set up.
Using a sharp, warm knife, cut the chocolate into squares. You may want to wet your knife with hot water, then wipe it after each cut to ensure a clean edge on the chocolate. Dust the tops with cocoa powder using a sifter or dusting wand. Serve the chocolate immediately and store leftovers in the fridge.