Nama Chocolate – Japanese Chocolate Truffles

If you have never had Nama chocolates, you are missing out! I only discovered them in the last few years, thanks to two lovely individuals and have not looked back since!

Nama chocolates are essentially a Ganache and are basically truffles – just a lot less messier to make! The most well known brand would be by Japanese chocolatier Royce. They make a lovely champagne flavoured Nama chocolate which I thought were to die for until I came across Cocoraw! Cocoraw is an independent chocolatier in Kuala Lumpur (little hole in the wall in Bangsar) who make some of the best Nama chocolates around with local ingredients. My favourite has to be their Rum and Gin with Limau Nipis infused chocolates. They are a must try if you are ever in KL.

These chocolates were consumed a lot during Dan’s first “hot” Christmas (in KL) and as we talked about how all our Christmas plans have constantly changed this year (thanks Covid), I decided why not indulge a little more.

Plus there really is no downside to these chocolates as they are so easy to make, yummy and make such great homemade gifts! All you need is patience (not one of my better traits), really good chocolate, booze and double cream. And given that it is Christmas, we decided to infuse some Christmas flavours.

As always, let me know if you try it!

300gm of Dark Chocolate (60 – 70%)
150ml double cream
25ml of Cognac (2 tbsp)
Pinch of nutmeg
Pinch of cinnamon
Pinch of salt
Unsweetened cocoa powder

1. Chop chocolate so that you get small pieces.
2. Heat up the cream in a pan, add the nutmeg.
3l. Once you start to see a little steam rise off the top of it, remove it from the heat. You do not want it to boil or start bubbling.
3. Remove from heat and pour in your chopped chocolate.
4. Stir until all chocolate is melted and add a pinch of salt.
5. Add cognac to the chocolate mixture.
6. Pour into a 20cm X 28cm (It can be smaller or bigger you will just get thinner or thicker chocolates!)
7. Make sure the top is smooth and keep in fridge overnight. (it takes about 6 hours to become firm)
8. Mix 1 tsp ground cinnamon with 1 tbsp of cocoa powder.
9. Use a warm knife and cut the chocolate into little squares
10. Dust with the cocoa powder cinnamon mixture

1. The chocolate I have tried this with is Lindt And Valhorna, the latter being a bit more difficult to get and also pricier. (But I think it is better)
2. Be careful when it comes to temperature. If it is too hot the chocolate will split – think grainy chocolate – but it is fixable. (I speak from experience, I did it so many times)
3. Chop that chocolate so that it is really fine, it just ends up being smoother and melts easily.
4. Consume within 3 – 4 days (not that it will be difficult to do so)
5. If your ganache splits, add 1 tbsp of milk to it gradually til it becomes smooth again. (speaking from one too many ruined batches)
6. Avoid getting water in it at all costs, so make sure your utensils are dry.
(You can fix your ganache with water but let’s just avoid that for now!)

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