Nama Chocolate

I was first introduced to this chocolate many years ago at a Royce Chocolate boutique in big departmental shopping mall. Unlike most chocolate, this was served at fridge temperature because it turn soft instantly in your mouth and melt away to reveal the rum aftertaste.

The creamy, melty cocoa; the alcohol aftertaste; the Japanese minimalist packaging makes this a great gift for anyone.

And now, you can make this at home.

You’ll get:

A box of homemade Nama Chocolate to share at home and office

You need:

• Cadbury Old Gold 70% Cocoa Dark Chocolate, 280g
• 1 Bulla Thickened Cream, 140ml
• A pinch of salt
• 1 tbsp of rum (volka, whiskey or champagne work too)

Your equipments:

• A sauce pan
• A kitchen thermometer
• A small whisk
• A kitchen knife
• Parchment paper
• 8" x 8" baking pan
• cocoa powder
• A small offset spatula

Time to make:

15min

To make:

1. Chop chocolate up into little chunks and let it warm up to room temp till it has soften.
2. Line the bottom and all four sides of the pan with parchment paper. Set aside.
3. Heat up thickened cream in sauce pan over low heat. Use a kitchen thermometer to monitor the temperature.
4. You should see small bubbles forming around the sides of the sauce pan, about 78degrees C.
5. Remove sauce pan from heat immediately and pour in the chocolate chunks.
6. Using the whisk, stir to melt the chocolate into the cream.
7. Pour in the rum and continue stirring until the mixture is smooth and free from any chunk.
8. Pour chocolate mixture into baking pan.
9. Using the offset spatula, flatten and smooth out the chocolate mixture.
10. Once you are happy, put the whole pan into the fridge and let it cool down for about 2–3hrs.
11. When the chocolate has harden, you can remove it from the pan and cut it into 1" by 1/2" pieces.
12. Sieve a generous layer of cocoa powder on top and bottom to make them look pretty and prevent them from sticking to each other.

Tips & Notes:

• I’ve used various dark chocolate brands and Cadbury Old Gold Dark 70% so far is the only one that give the correct consistency in the final product.
• I also use thickened cream instead of heavy cream because thickened cream contains thickeners which helps the final product to hold it’s texture and shape even when it’s warmed to room temperature. Else it’ll melt into a puddle and you have to eat with a spoon.
• When done right, the chocolate will be slightly hard straight out of the fridge but if you leave it out for 5–15mins, it’ll gradually warm up and become perfectly soft.

#wanderfood

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My name is Rayner. Cooking and baking are my hobbies and my way to get my mind off work. Come follow my food journey and see what I’m cooking up for the family.

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