Nama means raw in Japanese which perfectly describes the richness of this chocolate. It's very similar to a chocolate ganache, however, to warrant being called Nama chocolate, there must be at least 40% chocolate and 10% cream by weight.
These are really simple to make and difficult to do wrong, but remember to keep them in the fridge and consume quickly.
We know chocolate is expensive these days, but break out the good stuff for this. Choose something you love the taste of; the intrinsic flavour of the chocolate makes or breaks this recipe. We used a single-origin clever chocolate and an extra delicious cocoa powder.
These proportions work for dark chocolate, it’s different for milk and white.
Recipe
Ingredients
300g Dark Chocolate
150g Cream
25g Butter
Method
Melt the chocolate in a bain-marie or carefully in a microwave.
Pour in the cream and stir until glossy and smooth. Add the cubed butter and stir again until melted in.
Pour the mix into a tin or frame. Frames are a bit easier to get the slab of ganache out of. Place in the fridge or freezer to set.
Cut neatly with a knife (I used a fancy guitar cutter because we have one and it looks nice on video).
Dust the top with cocoa and store it in the fridge.
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