This is not just normal Chocolate! This creamy and melt-in-your-mouth chocolate is called Nama Choco that makes you smile at how delicious it is. Let’s make one of the popular sweets that were loved in japan.
Have you ever eaten Nama Choco? If you haven’t, today is a really lucky day for you!
What is Nama Choco
Nama Choco is creamy and soft texture Chocolate by kneading fresh cream and Western liquor into chocolate dough. It is said that Nama came from 生クリーム(heavy cream) and Choco means chocolate. It is made from milk chocolate, heavy cream, and cocoa powder. The best definition of Nama Choco is melt-in-your-mouth chocolate. You don’t need to bite it like normal chocolate. Once you add it in your mouth, it melts without biting!
Did Nama Choco come from Switzerland or Japan?
It is told that the similar chocolate exist in Switzerland in 1930s but It seems safe to say that Japan was the one who coined and popularized the term “raw chocolate”.
The store that made Nama Choco in Japan
The store that made and populated Nama Choco is in Hiratsuka, Kanagawa prefecture. My university was a couple stops from this location and I remember there is no so special things but normal around the station. But there is a store named Sils Maria(シルスマリア) where it’s about 10 minutes away from Hiratsuka Station and this is the store that made Nama Choco so popular in the world.
There is a online store but it seems like they deliver to only in Japan. If you visit Japan, I recommend you to visit this store 🙂
What is the difference between Ganache and Nama Choco
There is a similar product called “ganache”, which has almost the same ingredients as raw chocolate, but refers to a creamy product with a high proportion of fresh cream and water. In contrast to raw chocolate, which has a moderate hardness and can be eaten as it is, ganache is eaten by coating the surface with hard chocolate or dipping it into something as a topping.
Ganache, which is a mixture of chocolate and whipped cream, has been around for a long time. It is said that シルスマリア(Sils maria) in Hiratsuka, the shop where commercialized it as “raw chocolate” by adjusting the ratio of fresh cream to a moderate degree so that it is soft enough to be pinched with your fingers. It seems that the word “raw chocolate” is also the name given by Sils Maria.
Nama Choco at Royce
Regardless Sils maria was the store that made and populated Nama Choco not only to Japan but also the world, Royce is the most famous Nama Choco store in japan. Royce is a famous Nama Choco store that is from Hokkaido in northern Japan and is expanding to some other countries as well! If you are in The United States, here are the Royce locations. Today, I will introduce my delicious and easy Nama Choco recipe that reminds you of Royce. It is so easy to make so please try it!
Ingredients you need for Nama Choco
Ingredients that I use for making Nama Choco are not complicating at all! You can get at a local grocery stores so easy!
Ingredients
Equiqment
- Performance Pans
– 5-7 inch is the best size for making Nama Choco
Similar recipes to Nama Choco
Here are the recipes that you can try and love after Nama Choco!
Similar Recipes to Atsuyaki Tamago on Oishi Book
- Chocolate Mousse with Two Ingredients
- Melt-in-Your-Mouth Matcha Nama Choco (抹茶生チョコ)
- Basic Roll Cake ( 基本のロールケーキ – Japanese Swiss Roll)
CHECK Stay in touch with me on Instagram and Pinterest to get the latest recipes! DM or comment me on Instagram if you have any questions or feedback!
Nama Choco
Ingredients
- 240 g milk chocolate
- 120 ml heavy whipping cream
- 10 g cocoa powder
Instructions
Peparation
- I use 6" x 6" (15.24 x 15.24 cm) baking pan. Put parchment paper on the bottom and sides.
- Chop the milk chocolate into small pieces if necessary.
Let's cook!
- In a small pot, add heavy whipping cream and turn the heat to medium. Cook through but don't bring to a boil.
- Add the chocolate to the pot. Use a rubber spatula to gently mix and melt the chocolate completely.
- Add the mixture to the baking pan. Lightly tap the pan on a flat surface a couple of times to get rid of any air bubbles.
- Put it in the fridge for at least three hours.
After two hours in the fridge
- Remove the chocolate from the baking pan.
- Cut the Nama Choco into 0.7 inch (1.8 cm) squares. Wipe the knife with a paper towel every time you cut, and make the knife warm with adding hot water so it is clean and easy to cut the nama choco.
- Cover with cocoa powder on every corner.
- Put in the fridge for another 1 hour or more.
- This is great for a little snack, or a gift!
I made Nama Choco for my kids. They loved it so much.
Oh that’s so great to hear! It is such a great snack!
I used white chocolate instead of dark one and covered with coco powder. It was a great snack with a cup of coffee!
Oh that sounds really tasty 🙂 You can make a lot of Nama Choco combinations using this recipe~!
thank you for the recipe. I found your recipe on Instagram and I tried. It was amazing.
Thank you so much for visiting from Instagram! I am so happy you liked it:)
I am big fun of this nama choco recipe. If you know, can you tell me the location of the nama choco store you mentioned in the article?
Thank you so so so much for the compliment!! Yes it is 2-3 Ryujogaoka, Hiratsuka, Kanagawa 254-0814, Japan. I also added the map and URL in this article! Please check it out 🙂
This recipe is well done. I want to try matcha namachoco next time.
Hi thank you so much for the comment! Yes please try and let me know how you like it 🙂