Nama Chocolate (Royce Copycat) Recipe

Very famous chocolate from Japan, rich and smooth in the mouth, feel very tasty and fresh as well, other than that, this Nama chocolate is very easy to make at your home.

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5 from 1 vote

Course: Dessert

Cuisine: Japanese

Keyword: nama chocolate recipe, royce copycat chocolate

Prep Time: 15

Cook Time: 10

In Freezer: 3

Total Time: 3 25

Servings: slab 25cm x 18cm (20 pieces)

Calories: 202kcal

Author: Debi Murray

Ingredients

▢ 278 ml heavy cream
▢ 433 g dark chocolate good quality (60-70%) cacao is the best
▢ 45 g milk chocolate optional, if not using the milk chocolate, please 45g to the dark chocolate
▢ 25 g unsalted butter
▢ 35 ml rum optional, if you don't like rum, don't worry

US Customary - Metric

Instructions

Preparation

Get all the ingredients ready: heavy cream, dark chocolate, milk chocolate (optional), unsalted butter, rum (optional).
On a chopping board with a sharp knife, chop the chocolate into fine pieces, this will help later on to melt easily and evenly.
Leave unsalted butter at room temperature and cut into small pieces.
Place all the chopped chocolate in to a big mixer bowl.

Step by Step

In a saucepan, bring 278ml of heavy cream (thicken cream) to 80C (176F), make sure not to bring it to boil, otherwise you will burn the chocolate later on (smell very bad).
Then pour the warm heavy cream into the chopped chocolate bowl, then slowly stirring from inside out by a hand mixer.
Add cut unsalted butter and keep stirring until the chocolate ganache completely smooth and make sure there is no lumps.
At this point you can add rum in and give it a stir (this step is just optional as I mention above).
Sift the mixture into a tray (I use the tray with dimension 25cm x 18cm), but you can use a popular dimension 20cm x 20cm with silicon paper on it, this step to me is very important to make sure there is nothing left other than the Ganache mixture, I experience sometimes I found a very tiny piece of paper from butter wrap and you don't want it, sometimes it helps to prevent the bubbles in a mixture. A extra step but I always feel good at it.
Gently tap the tray on the bench will help the chocolate mixture running evenly and smoothly.
Place the tray into freezer about 3 hours to set.
Peel off the parchment paper and cut the slab on a board, 3cm x 3cm will be a good idea size to start with.
Sprinkle coco powder on top, decoration with golden leaves or leave it blank. If you would like to have all sides with cocoa powder, you can dip in cocoa powder to coat all sides.

Video

Notes

The chocolate nama slab can store in the freezer for a month, before serving, cut them into square shapes, decorate with coco powder on top.
The ratio between chocolate and fresh cream should be 1.5 : 1 or 2:1. If amount of chocolate ratio lower than that, the Nama ganache will very soft and hard to handle with.
The quality dark chocolate is couverture chocolate which has cacao oil instead of vegetable oil. But couveture chocolate is hard to buy and costly, you can buy the standard chocolate any where (which contains vegetable oil) as long as the cacao around 60% to 70%

Nutrition

DID YOU MAKE THIS RECIPE?I love hearing from you, simple tag me at @TheSweetHouseOfMisato