I am making these today with Kahlua! i’d love to make my own. I am wondering why is it so stiff. With the 2 ingredient recipe, I really need to know what kind of ingredients you used for this recipe. I know we are way behind with our measurements in the US but it doesn’t look like change is happening very soon and I am old. Hi Ria! If it does not harden, then something is not right. Your recipe sounds delicious! Warm up the sharp knife with a hot towel, and cut the chocolate into 1” strips. And how long are they good for? . As long as you can keep it cool ALL THE TIME like refrigerator temperature, it should be fine. Oleander, you’re very kind and awesome! Nama Chocolate comes from the Japanese Chocolate company ROYCE’, which was established in 1983. Thankyou. I am going to try making it this weekend. ^_^ I’ll make them this weekend! Remove the baking paper from the tin and flip over the nama chocolate onto a clean sheet of baking paper. Hi Shierly! You can try half of all the ingredients. This is probably just better idea than buying it from store. Nama Chocolate should be eaten soon too. The name “Nama” Chocolate refers to the plentiful use of rich, fresh cream in the chocolate. Hope this helps. You can keep them in the refrigerator for 2-3 days. Hi Yianni! When you heat the cream, what heat is it on? Place in the fridge to set for 3 - 4 hours. Is there any other solution other than using a cool pack to keep them not melted? What is the size of the tin you used, so that the chocolate has the perfect height? Hi Krystal! I hope you enjoy making and eating it! I need to make your cognac version soon! So happy to hear you got to try Royce and how sweet of you to make it for your husband’s birthday! The content has been updated. I haven’t tested the recipe, so it’s hard to say the exact measurement for each ingredients. These are awesome! Au Lait (Contains Liquor) Please do not use my images without my permission. Thank you for your kind feedback. Obrigado por seu comentário doce! Hi Ariel! Home » Japanese » Nama Chocolate – the best homemade chocolate ever! This standard product is simply delectable. Depending on your baking dish, the 4 sides of the chocolate may not look good (mine has curved edges and corners). Editor’s Note: The post was originally published on February 6, 2012. Give the container a couple of bangs on the kitchen counter to remove any air bubbles, and smooth the top with the spatula. Great and easy recipe! Which recipe are you talking about? thanks so much Nami! To me, it’s more work to unmold each piece… but if you have silicone mold that has whatever shape, it will work better. I have 200g chocolate. It's rich with a truffle-like texture and just the right touch of sweetness. You will need a container with flat sides that are at a right angle to the base. From the name, "Nama" which is Japanese for "raw," refers to the "fresh" components. Thank you Erin! Whisk to evenly distribute heat and keep an eye on the cream. Hope your son enjoy(ed) the chococlate. I made it entirely without milk and I couldn’t taste the coconut in the chocolate after it was finished, either. I use the below unless specified in my recipes. Gonna try milk chocolate next time ???????? Not sure how much you like but try from 1-3 Tbsp depending on how much you like and also on a kind of alcohol. A decadent triple-threat and one that we highly recommend is their Maccha Bar Chocolate (S$12.50 per box of 6). ... Mark Heyert: There are a lot of chocolate joints but this place is the best. Hope you like the different versions too! Thankyou for providing such wonderful recipes. Therefore, if there is a way to keep your room temperature cool when you cut, it would be great. Find everything you need, all in one place at ROYCE Chocolate. Start with 1 Tbsp. So glad you enjoyed this chocolate recipe! I’m not too sure how it looks like but maybe sprinkle again? I think your room temperature was also warm. , Hi Nami, just saw this post, utterly tempting! We offer many kinds on a regular basis. Hello, I want to make your recipe but unfortunately, I can’t find any heavy cream in Jakarta, but the recipe requires 38% heavy cream, I can only find 36%. though. Do you suggest I put it in the freezer instead? You make nama chocolate until step #4. I have a go-to chocolate peanut butter cup recipe that I created myself, and I make the chocolate from scratch combining melted cocao butter, cocao powder, a bit of maple syrup and vanilla extract. It can happen all of the sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate. Yeah I am pretty positive that it works too – I remember I’ve used it once… Let me know how it goes! i live in a hot climate country. I believe that the best food is made from scratch. Thanks. Mainly I wanted to ask if you think it’s possible, at this point, to re-melt it all slowly, in an attempt to smooth it out, at least. And if i want use 200g of chocolate, how ml of fresh cream should i use? , Hi can I ask one more question? . Ive never liked using heavy cream in recipes…is there any other cream i can use to combine with chocolates such as semi sweet or bitter? I wish I could help, but I am not sure…. Line 15cm x 25cm (6 inches x 10 inches) rectangular container with baking paper. I’m from Malaysia. Hope this helps! Hi Akshata! I did exactly as you described. I wanted to put a cherry or an almond in them before they became stiff, but I forgot to get some at the store…but I know they are going to be good either way! I really want to do earl grey version… Green tea version use green tea powder, but for earl grey or darjeeling version, you probably need to infuse while heating up cream. Hope this helps! 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