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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. The smaller the flakes, the better it will melt. Transfer to a heatproof bowl.
    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. 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. (Do not 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 the mixture is not smooth, heat further over a hot water bath to help melt the chocolate fully.
    melted nama chocolate in glass bowl
  • Pour into a 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 trim the edges. Cut into equally sized pieces and dust with cocoa powder.
    set nama chocolate on a chopping board with edges trimmed, cut into 12 pieces and dusted with cocoa powder
  • Enjoy!