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–+ servings

Nama Chocolate (Japanese Valentine's Day Chocolate)

Prep Time5 minutes
Cook Time5 minutes
Chilling Time4 hours
Total Time4 hours 10 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

  • 255 g milk chocolate 20-40% cocoa mass recommended
  • 120 ml heavy cream 36% milk fat or higher
  • 15 g unsalted butter
  • ½ tbsp liquor of choice or equal amount of heavy cream
  • cocoa powder for dusting

Instructions 

  • Cut 255 g milk chocolate into small flakes and place them in a heatproof bowl. The smaller the flakes, the better it will melt.
    milk chocolate cut into fine pieces on a black chopping board
  • Pour 120 ml heavy cream into a heatproof jug and add 15 g unsalted butter and ½ tbsp liquor of choice (or replace with extra cream). Heat on low power in 20-30 second intervals until it reaches about 70 °C (158 °F). Alternatively, heat on the stove until small bubbles appear around the edge, but be careful not to let it boil.
    pouring liquor into cream and butter mixture in a glass measuring jug
  • Pour the heated cream mixture into the chocolate and let it sit for 30 seconds to 1 minute. Stir until all the chocolate has melted into the cream. If there are stubborn lumps of chocolate, heat further over a hot water bath and mix until smooth.
    melted nama chocolate in glass bowl
  • Pour the mixture into a square or rectangular mold lined with baking paper, and cool to room temperature before covering and placing in the refrigerator for about 3-4 hours.
    nama chocolate mixture in a mold
  • Remove from the mold and cut off the edges. Cut into equally sized pieces, dust with cocoa powder, and enjoy!
    set nama chocolate on a chopping board with edges trimmed, cut into 12 pieces and dusted with cocoa powder

Notes

  • Keep refrigerated and consume within 4 days. Alternatively, cut and freeze for up to 2 months. (Store in an airtight container to protect them from freezer burn).
  • Warm the cream slowly over a gentle heat (or short increments in the microwave) to prevent curdling. If you use a microwave, mix between intervals for even heating.
  • Avoid boiling or heating cream over 75℃ (167℉) to prevent scalding.
  • If adding toppings like freeze-dried fruits or nuts, sprinkle them over the top when the chocolate is half-set to help them stick to the top without sinking.
  • When cutting, wipe the knife between each cut for clean edges and better presentation.