Nama Chocolate Recipe

In a world where anything can be bought and sold, it’s easy to forget that there is still much in the realm of goods that cannot. Nama Chocolate has been around since 1995, and is only made with ingredients found or grown on the island of Dominica. They don’t use any artificial flavors or colors either – just natural ones like cacao beans, red molasses and vanilla pod extract..

The “strawberry nama chocolate recipe” is a sweet and tart dessert that is made with strawberry puree, sugar, and vanilla extract. This recipe uses the Nama Chocolate method to make it easier on your taste buds.

Nama Chocolate Recipe

These delectable nibbles are a simplified version of Nama chocolate, a typical Japanese chocolate truffle. It’s often packaged well and makes a terrific present (even if it’s just for yourself!). Nama chocolate is a ganache that is produced using cream and chocolate.

Nama chocolate may only be labeled as such if it has at least 40% cocoa solids. Fortunately, there’s no need to be concerned about this recipe having too little chocolate.

These delectable cubes are chock-full of chocolate thanks to condensed milk and cocoa powder. They have a smooth and silky texture and a delicious taste. And the best is yet to come? There are just two ingredients required!

What is Nama Chocolate, and how does it differ from other chocolates?

In Japanese, nama chocolate (pronounced nah-mah) signifies “raw” or “fresh.” The components for the dish are normally chocolate, cream, and cocoa powder.

We replaced the chocolate and cream in this recipe with condensed milk and cocoa powder, making it a somewhat less expensive choice.


Origins of Nama Chocolate

Nama chocolate is comparable to brigadeiro from Brazil. According to some reports, the sweets were created in Geneva, Switzerland, in the 1930s. The chocolates were named “Pave de Geneva,” and they were created with fresh cream and chocolate and sliced into little cubes, similar to Nama Chocolate.

Masakazu Kobayashi, the proprietor of a sweet business and a chef, invented the first Nama chocolates in 1988. The sweets were first produced in 1993 by the Meiji snack business as “Meltykiss.” Nama chocolates are now available from a variety of producers. It’s only accessible in Japan throughout the winter since the sweets melt too rapidly during the summer.

Ingredients in Nama Chocolate

Use any brand of condensed milk, but make sure it’s sweetened condensed milk!

Cocoa powder — Because the sweets include so much cocoa powder, it’s essential to select a high-quality brand.

For taste, some people add a splash of liqueur—you may choose any of your favorites.

What Is Nama Chocolate And How Do I Make It?

To begin, heat the condensed milk. You may cook it in a small pot on the stove or in a microwave-safe glass dish in 30-second bursts over medium heat.

In batches, add cocoa powder and mix until a smooth dough forms at the end. Refrigerate the dough for approximately 2 hours after pressing it into a food container and covering it with plastic wrap.

Once the surface has been dusted with cocoa powder, lay the cooled dough on top. Cut it into tiny squares, top with additional sifted cocoa powder, lightly press each square, and sprinkle with more cocoa powder.


Advice for Choosing the Best Nama Chocolate

The dough block that has been made may be frozen. Wrap it firmly in plastic wrap and preserve it for up to three months. Allow it defrost in the fridge before slicing into cubes and dusting with chocolate powder.

You may also use sprinkles to coat the Nama chocolates instead of extra cocoa powder.

What Is The Best Way To Store Nama Chocolate?

To avoid the Nama chocolate from softening too much, put it in the fridge. Keep the container sealed.



In a small saucepan, boil condensed milk over low heat, stirring regularly until it begins to bubble.


Remove from the heat and place in a mixing basin. In batches, sift the cocoa powder.


Stir until the mixture is elastic and homogenous. Once all of the cocoa powder has been incorporated, it will begin to form a dough.


Cover the dough with plastic wrap and place it in a food container or glass baking dish.


Allow at least 2 hours for chilling.


Sprinkle cocoa powder on your work area and place the cooled dough on top.


Cut the dough into tiny pieces.


Sift in some more cocoa powder on top.


By pushing the sides of each square a little, you may shape it.


Sift extra cocoa powder on top of the squares and arrange them on a serving dish or cutting board.


Allow the chocolates to come to room temperature before serving after keeping them in the fridge.

Watch This Video-

The “royce nama chocolate” is a recipe that is made with three ingredients. The recipe calls for cocoa powder, sugar and butter.

Frequently Asked Questions

What is Nama made of?

A: Nama is the word for name in Hawaiian.

Does Nama chocolate melt?

A: Nama chocolate will not melt.

What does Nama chocolate taste like?

A: Thats hard to say. Nama chocolate is a super dark, intense chocolate that has more cacao than any other type of chocolate youll find on the market today. It comes in both bitter and sweet flavors, so it might be worth trying some

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