The next time you are looking for a simple but delicious treat, look no further than ourmatcha nama choco.
What is nama choco?
“Nama choco”, loosely translated as “raw chocolate” is a uniquely Japanese chocolate ganache. These powdered squares of chocolate are dangerously addictive for their richness and smooth, melt-in-your-mouth texture. Part of this decadence is in credit to the fresh cream that is folded into the melted chocolate, creating that delightful bite and luxurious mouthfeel.
Among Japanese candy makers, Royce’ Nama Choco and Meiji’s Meltykiss have made this style of chocolate well-known and loved. However, with a little patience, you can easily make nama choco at home. While dark chocolate varieties are certainly tasty, our version incorporates bitter and earthy matcha powder with creamy white chocolate.
Nama Choco: Only use the best ingredients
Because this recipe incorporates only three ingredients, it’s important that they are of high quality. Besides our Premium Culinary Matcha, make sure to purchase white chocolate that contains real cocoa butter (no vegetable oils!) and heavy cream of no less than 38% milkfat.
Servings: 12-16 pieces
- 300g high quality white chocolate*, chopped into small pieces
- 90ml heavy cream**
- 2 tbsp, leveled, matcha powder
*Look for chocolate that contains real cocoa butter, not vegetable fat.
**Your heavy cream should be at least 38 percent milk fat.
- Prepare a double boiler. Fill a pot halfway with water and bring to a low boil; turn down to a simmer.
- Nestle a heatproof bowl with the white chocolate into the pot of water and melt the chocolate, stirring occasionally. Take care to handle the bowl carefully so as not to burn yourself. Keep the heat on low and lift the bowl a few times to release the steam.
- In a separate small saucepan, heat the heavy cream carefully on medium low until it starts to boil. Keep heat on low and simmer the cream for another 10-20 seconds, then turn off and remove from heat.
- Once the chocolate has melted, add the heavy cream and whisk until combined. When you lift your whisk, the chocolate cream mixture should cohesively fall off of it like a silk ribbon. Remove from heat.
- Sift half of the matcha powder directly into the hot chocolate cream. Stir until blended.
- Pour chocolate cream into a small parchment-lined pan or tray of your preference and spread evenly into corners. Tap the tray gently on your kitchen counter to remove air pockets. Furthermore, you may wish to run a toothpick through any visible bubbles on the surface. Let cool slightly before covering and transferring to your refrigerator for at minimum 4-5 hours.
- Once the nama choco is solidified, gently remove from the tray onto a cutting board. Run a knife under warm water and wipe it off with every slice into the chocolate for smooth cuts. Slice the edges of the nama choco off to create a smooth rectangle, and then divide the rest into small, even squares or rectangles (depending on your mold, this may make about 12-16 pieces), dust with the remaining matcha powder, and enjoy.
Recipe available in our Baking: "Amai" Care Package
About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures at www.meshibliss.com and @