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!

How to make Nama Choco

Let’s make delicious Nama Choco!

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Nama Choco

Yuka

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.

5 from 5 votes

Print Recipe Pin Recipe

Cook Time 20

In the fridge (at least) 3

Total Time 3 20

Course Dessert

Cuisine Japanese

Servings people

Calories 171.4 kcal

Ingredients

▢ 240 g milk chocolate
▢ 90 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.

Let's cook!

Chop the milk chocolate into small pieces so that it is easy to melt. Use a medium bowl, and add chopped milk chocolate.
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 warm heavy whipping cream to the milk chocolate bowl. 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 two hours.

After two hours in the fridge

Remove the chocolate from the baking pan.
Cut the chocolate around the edges to have corners.
Cut the Nama Choco into 0.7 inch (1.8 cm) squares.
Cover with cocoa powder!
Put in the fridge for another 1 hour or more.
This is great for a little snack, or a gift!

Nutrition

Author Yuka

Keyword chocolate