Hi Kevin, Thank you very much for the 5 stars! Thanks, Hi Anne! Hope you can figure out the best way to cut. Thank you for trying this recipe, and I’m so happy to hear you enjoyed it! Due to their popularity, this Nama Chocolate is known to visitors who have been to Japan. My new web design which will release the end of this month has a question tab, hopefully, it’ll be easier to go through everyone’s questions (and my answers). That would make sense, since the cheapskate within me chose the bar of chocolate that was half the price of the premium bar. If you could use milk chocolate instead of semisweet if you don’t like the bitter taste of chocolate. Good luck! Hmmm maybe put it in the freezer (not to freeze, but to make it very cold) right before you cut? Royce’, Palladium. For say rum VS Irish cream VS Moscato. SO, my bro said that it tastes good but looks =_=|||, Hi Rein! I see in your video, you mixed for a while but it’s still nice and smooth! If you’re a Genevan who tried both Pave de Geneva and Nama Chocolate, please share your thoughts in the comment below. Oleander, you’re very kind and awesome! I try to use whipping cream but it didnt right. Hi Shahreen! Thanks for your email – sending you email. Thank you for your friend’s recipe! I made this for a friend during the Winter and she and I LOVED IT. And yes, you can use other chocolate. Are they similar or exactly the same? Sorry I wish I could help, but I just have no experience in this. Required fields are marked *. I’ve only used milk powder when baking bread so I have no idea how much of milk powder is needed for chocolate or how the taste is affected by the milk powder etc. . Obrigado por seu comentário doce! You can use any brand of chocolate and cocoa powder, but I recommend a very good kind. Hi there! Thank you!! Otherwise, it’s pretty easy to make! 1 18616 For all those Royce chocolate lovers …. Nama chocolate requires to be in the fridge all the time (besides a few minutes before eating), and if you live in a hot place… it’s really hard to cut into cubes. If the non-lactose cream contains around 38% fat, it should work fine. I think 85% sounds better. Remove the chocolate from the baking dish. Obrigado por usar o tradutor para escrever para mim. Optionally, if you prefer all sides to have cocoa powder, you can dip in cocoa powder to coat all sides. Hi Nami! The world renowned brand from Hokkaido called Royce’ Chocolate is finally available at CF Richmond Centre and Oakridge Centre. Hmmm I usually don’t have problem with parchment paper being stuck, but when I cut the chocolate itself, it does stick to the chocolate so I have to remember warming up my knife and wipe every time I slice… otherwise, I can cut each piece nicely because it’s like a chocolate magnet attached to the knife. Separation is very obvious and it’s really hard to fix, so I doubt you had that. The first time I had a sample of these in Japan, I was hooked! Hi Celina! . I’ve never used milk powder so I honestly don’t know what to expect. And should I use different amounts of heavy cream for different types of chocolate? Thank you for trying this recipe! Hi Nami I was planning on making this chocolate for valentine’s day but one problem. I want to make these for a dinner party, but there’re people that I don’t know well and I’m afraid that not all of them enjoy dark chocolate. Would I have your permission to include this in my article if I make sure you are credited on the page? Thanks for the recipe! Many of you probably spotted this chocolate at the airports or gift shops at sightseeing spots in Japan. How about using bitter chocolate? The amount of alcohol you want to add is really up to you (how strong you want in chocolate), but 2 Tbsp. Thank you for trying this recipe! But, occasionally, we do bring in seasonal flavours that contain liquor. No, you don’t have to but I recommend you to use good quality chocolate. We hope this helps!. . High-quality chocolate is mandatory since that’s the most important ingredient for making delicious Nama Chocolate. amzn_assoc_title = "Related Products"; Hi Ria! Make sure the bowls and utensils you are using are perfectly dry. Delicious ROYCE pure chocolate bars are carefully made in the cooler climes of Hokkaido. which is actually somewhat different from ordinary chocolates that can be seen in supermarkets and convenience stores in Japan. I hope it will work out! I use parchment paper btw. I’m from Malaysia. Wait, I’m a bit confused. . Did you use a fine-mesh sieve/sifter to sprinkle? $99 Free Shipping. You can heat the milk over low, medium or high heat as long as you’re watching the heavy cream and make sure it does not boil. , Help. Thanks! I only have 35% bulla cream here. . However, i was wondering if I could use silicon molds (http://image.made-in-china.com/2f0j00DvjaLPYWnFqO/Silicone-Chocolate-Mould-Candy-Mold.jpg) instead of an 8″ square baking tin? Turn off the heat. I just alternated between adding the solid coconut milk and the liquid (both from the same can) until the chocolate in the double boiler seemed like it had a good consistency. Wow! Pork Shumai (Steamed Pork Dumplings) シュウマイ, Top-Rated Cooking Thermometers Giveaway from ThermoWorks (US & Canada only) (Closed), http://image.made-in-china.com/2f0j00DvjaLPYWnFqO/Silicone-Chocolate-Mould-Candy-Mold.jpg, http://candy.about.com/od/candybasics/ht/temperchoc.htm, http://www.notquitenigella.com/2013/02/14/nama-chocolate/, http://www.fonterrafoodservices.net/en/sg/products/23/uhtcream/Pack, http://www.summitstore.net/goods/html/?3277.html, http://thewoksoflife.com/2014/09/steamed-shanghai-soup-dumplings-xiaolongbao/, https://www.cooksillustrated.com/how_tos/5712-how-to-fix-seized-chocolate, https://www.youtube.com/watch?v=cV-T9-H90pA, To learn more details and how to fix the overheated or seized chocolate, please read. Thank you!! Aww thanks so much, S! Does the amount change depending on what alcohol is used? Thank you for your kind feedback! This chocolate is known for its limited time offering during the winter months as the chocolate melts quickly during the rest of seasons. Hi Nami, I do this on yes”day, I put at refrigerate for over night, but how come it still soft? Thank you so much Kit. Thank you for sharing this valuable information with me and my readers! The chocolate should harden even with room temperature if you keep it for 5 hours, but we speed up the process by putting in the fridge. Hope this helps. Of course some people with great discipline may be able to master that skill, but in the reality of living … It’s so addicting and so luxurious and I was surprised that I could make something as elegant as this recipe. Wear (food-safe) latex gloves also helps as they insulate heat from your hands. Do you think I could use this recipe for a 7″ by 7″ square pan?? I hope you enjoy making this Nama Chocolate recipe! I’m Shierly. But not sure about the plastic ice cube mold though… , Thanks for replying, Nami! Thank you for this recipe, everyone who tastes them thinks they are the best chocolate. . Hi Alice! We do not add sugar to this recipe, so we are unsure how the outcome will be… Since this is your first time making Nama Chocolate, please follow Nami’s recipe precisely, so we can help if there is something wrong. The chocolate DOES stick to the knife even you heat up the knife and when you touch the chocolate, it easily melts. You just need extra time to defrost. Rich, smooth, and decadent homemade Nama Chocolate! . the taste was there. Thanks! i put them in a freezer instead for at least 8 hours, and it’s fine! Love your work! Pave de Geneva is made of chocolate and fresh cream, and cut into small cubes smeared with cocoa, just like Nama Chocolate. Add butter and chopped dark chocolate and stir until all melted. Some ROYCE' Chocolates contain liquor, like Nama Champagne, Nama Bitter, Nama Au Lait, Nama White, Nama Maccha, Petite Truffe Orange, Petite Truffe Kirsch and Rum Raisin Bar Chocolate. The recipe said to cook over medium heat. It should be a very thin coating on top of the chocolate that the cocoa powder should not become clump up. I believe heavy cream is necessary to achieve the good nama chocolate texture. It’s made of fresh cream and chocolate, cut into little cubes, and dusted with fine cocoa powder. Thanks a lot. And be careful NOT to introduce any moisture when you are melting the chocolate (I wrote in Notes section of the recipe). Looking forward to hearing from you, Judy , Hi Judy! . And if i want use 200g of chocolate, how ml of fresh cream should i use? Hi Lilly! will it help if i dust cocoa powder b4 cutting? Kinichiwa Nami! Hi Judi! Maybe it’s the cream I used? I just realised this question has been asked before, didn’t know I have to click a button to see comments. American heavy cream is 36 to 38% fat. I just really want to try the chocolate after it is completely done! You can unsubscribe at any time by clicking the link in the footer of our emails. Royce Nama Chocolate "Ghana Bitter" Shipping From Hokkaido [Free Royce' Gift-wrap Included] 4.2 out of 5 stars 74. I think it should work, but I haven’t tried it with whipping cream yet. I used half of all the ingredients, 70% Callebaut chocolate and heavy cream that contains 36% milk fat. I always like my cream to chocolate ratio to be 1:2 for rich flavor and it works for me. Royce’ Nama Chocolates are so delicate that they have to be stored at 10°C or below and have a shelf … You can start with 2 Tbsp, and add more if you like. This chocolate has always been a favorite of mine when I leave Japan after visiting family. I’m not sure if quality and melting fast is related (I’m not familiar with that, but I’m not expert in chocolate field. The chocolate can be called “Nama Chocolate” when it contains at least 40% chocolate and 10% cream by weight, and no more than 10% water. Thank you Dina! As long as you can keep it cool ALL THE TIME like refrigerator temperature, it should be fine. Thanks again for a wonderful recipe, Hi Steve! You need to use white chocolate and matcha powder. Hi Christel! I usually make royal icing cookies for my friends on holidays, but it’s good to mix it up sometimes. , I made these today to see if I needed to change or troubleshoot anything before valentine’s day, but they were perfect I made them into individual little hearts with a silicone hearts pan. If you are going to use half amount of chocolate, the rest of ingredients have to be half as well. And how much liquor if I want to add? Thanks for your recipe! I wanted to put a cherry or an almond in them before they became stiff, but I forgot to get some at the store…but I know they are going to be good either way! Sure, you can do it. Also make sure to work fast. If you make this let’s say in hot summer day, it’s very difficult to cut nicely as chocolate starts to get soft and melt as soon as you take out from the fridge. The content has been updated. Hope this helps. |: thanks so much for this recipe. You make nama chocolate until step #4. If you use lower quality chocolate, it won’t go well, and if water goes into chocolate etc. Who can say no to them? http://www.expat.com/forum/viewtopic.php?id=311215. Hi Raymund! Hi Doreen! Coffee flavor… I’ve never tried making it. Notify me of follow-up comments by email. So I am just wondering how much sugar I should add to the recipe you have given and looking at other truffle recipes, please confirm I should add sugar into cream to melt the sugar first before adding the chocolate to the hot cream. . I’ve never used the silicone molds before. So if you have to chop chocolate anyway, I think this method is faster? So happy to hear you liked the taste! http://www.fonterrafoodservices.net/en/sg/products/23/uhtcream/Pack or http://www.summitstore.net/goods/html/?3277.html. Nama Chocolate comes from the Japanese Chocolate company ROYCE’, which was established in 1983. Royce’ offers a wide range of variety of chocolate products such as Nama Chocolate, chocolate chips, pure chocolate, chocolate wafers, and chocolate bars. Also, is it possible to use either cocoa butter or powdered sugar to make the chocolate sweeter? This chocolate is preferably kept in fridge or in cold place until about 5 minutes before eaten. Someone asked the similar question above and I mentioned 2-4 Tbsp. Oh that sounds delicious AND pretty! Thank you for trying my recipes! . If you use 200 g of chocolate, then use 100 ml of heavy cream. This post may contain affiliate links. This is one of my favorite Chinese food blogs: http://thewoksoflife.com/2014/09/steamed-shanghai-soup-dumplings-xiaolongbao/, I use 8 x 8 pan and the recipe is in the post. Hi! The ratio of heavy (whipping) cream (gram/ml) and chocolate (gram) should be 1:2. Depending on where you live – do you live in a cold place? You have to make sure nothing is wet when you are making chocolate. As for butter, we’ve never used butter before, so I’m not sure how the outcome will be… please let us know how it goes! You can also keep in the freezer for up to a month. . Sure, it doesn’t have to be dark chocolate. Thank you…. Mix the chocolate and cream and make sure there is no lump. Maybe temporary put it in freezer might help right before you cut? This time right after I pour in the chocolate and start mixing, for the first 5 seconds, a bit of it looks nice and smooth, but it started to get clumpier and thicker as I kept mixing. It’s using fresh cream, so enjoy it soon, in a couple of days. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Remember to clean/warm up the knife before each cut. 1994 and 1995 saw major store expansion for Royce' in Japan. I’ll add this to my list of requested recipes. You can just swap the chocolate without changing the cream ratio. I think it might be bitter. Thank you! xo. Hi Jasmine! It looks like it’s best to use instant coffee (not liquid, that’s why). I love the salt and sugar sprinkle! , Hi Nami, Thanks for your reply. Comes in four flavours to tickle your taste buds - Original, Caramel, Fromage Blanc and Mild Bitter. I love nama chocolate so much and I desperately wanted to make my own. Hmm sooner is better though. . It became a nice smooth, velvet solid consistency in the fridge without any problem. Can you tell me how much liquor to use, I don’t see an amount anywhere. ariagato! When I used your method by heating up the heavy cream first, the choc was not completely dissolve, it still left some very tidy pieces of unmelted choc and in the end I put it into Thermomix to cook slightly under 100 degree n it turned out quite nicely but don’t think it is as smooth as Royce choc though. Instructions In a small saucepan bring heavy cream to 120ºF/50ºC. It’s a different type of chocolate so we use a different amount of cream. http://www.notquitenigella.com/2013/02/14/nama-chocolate/, Hope you can adapt and make Nama Chocolate because it’s soooo good… . Will there be any difference on the nama chocolate? I live in Tasmania so our cooler weather is perfect for your recipes. According to the article “生チョコレート” on Wikipedia, in Japan, Nama Chocolate is defined as what contains over 10 percent of dairy cream, over 10 percent of moisture content, and over 40 percent of chocolate dough based on the total weight. Step 3: Warm up the sharp knife with a hot towel, and cut the chocolate into 1” strips. . I’m a follower of your blog as i loved to try out Japanese cuisines. Thank you for bringing it to my attention. Was wondering whether it will be smoother if we melt the choc first. , http://www.e-royce.com/english/product/index.html. Hi Nami, I love your site and appreciate your guidance in making more authentic Japanese dishes. Congratulations!!! to 1 Tbsp, but it’s up to you. Thank you for your kind feedback. I can probably suggest to cut inside the A/C or cut at night when it’s cooler? What about tea flavors? I apologize for my late response. Editor’s Note: The post was originally published on February 6, 2012. Even a small amount of water/steam can “seize” the chocolate melting process. They come in fancy packaging that makes them a popular gift item to bring home from Japan. Do you suggest I put it in the freezer instead? These are awesome! Let us know how it goes! hello, i LOVE Royce nama chocolate but it is kinda pricey in the Philippines so I would really like to try this recipe. Hi I came across your recipe and I must say that I am absolutely in love with the simplicity of this. Would you recommend using more or rather less heavy cream? Since then, major confectionery manufacturers started to sell Nama Chocolate, and it became a huge trend all over the country. I’m really happy your little boy even liked this! I wish I could help, but I am not sure…. Due to traveling and getting sick after coming back, I’m finally being able to go through comments now. I’m not too sure how it looks like but maybe sprinkle again? ROYCE' Chocolate Malaysia: Shop Chocolates & Gifts. Yesterday I tried out this lovely recipe and it was my first time dealing with chocolate on such a scale. It all tastes good, I would just love your feedback on potentially smoothing it out better, if possible after chilling has happened? Hi Nami, I love how your recipes are fuss free and easy to follow. Can it be made with half milk and half dark chocolate? , its looks so delicious, can i just shape it into heart instead retangle? I’m making 3 dishes from your website tonight. Hey Nami-san! Thank you so much for trying this recipe! I’ll answer the best I can. Hi Rojer! Hi Serena! So happy to hear you got to try Royce and how sweet of you to make it for your husband’s birthday! "Nama Chocolate" with the fragrance of Champagne Pierre Mignon. Hi Aimee! Royce' Nama Chocolate "Mild Cacao" 4.0 out of 5 stars 64. Hi Joliza! My friend and I are thinking of using milk tea powder to flavor the chocolate – how would we add it to this recipe without thickening the mixture too much? Yeah, it’s pretty easy, with good ingredients. I have a go-to chocolate peanut butter cup recipe that I created myself, and I make the chocolate from scratch combining melted cocao butter, cocao powder, a bit of maple syrup and vanilla extract. Depending on your baking dish, the 4 sides of the chocolate may not look good (mine has curved edges and corners). You can use 35% fat heavy cream. She has tried this recipe with semi-sweet, but not milk chocolate before. In 1996, Hokkaido-based ROYCE’ (ロイズ) released ROYCE’ Nama Chocolate. American heavy cream or heavy whipping cream (they are the same thing) has 36%-38 fat content. Is this because I put it in the freezer and for too long? I’m sorry for the translation, my english is terrible. Basically keep the chocolate cold when you cut and quickly put it back in the fridge. Royce Nama Chocolate "Au Lait" Shipping From Hokkaido [Free Royce' Valentine's Day Gift-wrap Included] Sapporo Brand: ROYCE JAPAN. I was just trying this recipe early in preparation for Valentine’s day, but I really think the people I want to share it with will be very happy! Alex Thai, Hi…. Hi Akshata! Warm up the sharp knife with a hot towel, and cut the chocolate into 1” strips. Hi Joy! It would probably be hard for me to find fresh cream/heavy whipping cream specially in the area i’m currently living. I’m not sure what’s all-purpose cream or culinary cream mean. Let us know how it goes! I already refrigerate for 5 hours but it still stick to the paper. This didn’t happen the first time around so I’m not sure what’s causing this problem. I love matcha too! I think you can – I haven’t tried (ours are gone very quickly….). Just made them, and now I’m waiting for them to become stiff. It’s usually quite difficult to make it work. I am wondering, instead of purchasing dark chocolate bars, do you think I might be able to make your nama recipe using cocao butter and cocao powder? I’m so happy to hear that you enjoyed this chocolate. Hi Pua Jia Yee, I see… As Nami mention in the recipe card notes, Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). thank you so much and hope u can reply asap for valentines day tomorrow!!! We put butter into white chocolate to make it smooth. With the good quality chocolate, it should not have an issue with solidifying chocolate. Add a pinch salt and stir until combined. I love this chocolate, and I tried your recipe last weekend and got nice compliments from my friends. Just a question though, how do you store them? I attach a link here just in case you are interested. Hence would like to understand whether there is any reason why u did u this way. Hi there! I want to make these as gifts for the holidays. Thank you for trying this recipe! Royce chocolate is the famous Japanese chocolate! I have nothing higher than 35%. This recipe looks so easy and such a beautiful presentation! Thanks already! Do you think this is your case? It happens all of a sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate. Thank you for this amazing recipe idea!! Thank you again for sharing! to see if you like the amount? If you’re planning to give Nama Chocolate as a gift, make sure to let the gift receiver know to consume soon. Thank you so much for introducing my blog to your friends. I used Cadbury chocolate 70% and they turned out delicious! Free Shipping Within KL & Selangor City Centre with minimum RM100 Spend! this recipe looks wonderful! Wow Singapore is really warm this season. So it’s really up to your preference. , I noticed my end product is a bit less sweet than royce’s regular nama choco when tasted side-by-side, can I re-melt my finished product in a double boiler and introduce a bit sugar? Thank you so much for your kind compliment. These chocolate goodies are perfect for special occasions or as a hostess gift during the holiday season. It will separate and may not solidify. . Did you use heavy (whipping) cream (38% fat)? I hope the next one will be successful! I try to understand when I strain kanten…. Will try making them soon and reply back with what I think. Hi Shelby! Check this link: According to this, the American “heavy whipping cream” or “heavy cream” is for cream that contains 36% or more milk fat. Good news is you don’t have to fly to Japan to enjoy the luxurious sweet. Any suggestions? I can’t find 70% cocoa, can i use some other chocolate? Hi Ria! I haven’t tried this method on my own, so this is what I could advise from my online research. You live in Tasmania! Hmm… I think it’s possible to make the nama chocolate with cocoa butter and cocoa powder. Alcohol in chocolate is really up to your preference. Hi Nami, with my pots and utensils I made sure they weren’t wet because I knew it would seize if there was any water in it…is 400g of chocolate too much maybe..? Instead of cutting the chocolate block after it has cooled, is it possible to pour the chocolate into ice cube moulds? 99 ($6.42/Ounce) FREE Shipping. These will not last through the weekend so luckily I halved the recipe so I can make more on the 13th , Hi Katrena! The chocolate sticks so well to the knife. Your heavy cream should be okay. Hi Amy! Very important to cut nicely! Wow… I wish to visit one day! How big the heart shape is going to be? I am wondering if it is alright to cut the amount of all ingredients into half? Of all the flavors, the Nama Chocolate “Au Lait” is the most popular and ranked No.1. Chocolate Bars. You can purchase a box of Meltykiss at Asian supermarkets, convenience stores and train kiosks in Japan. & i’m planning to use your recipe to make it for Valentine’s Day. Please do not use my images without my permission. Can i freeze them? Sweet gifts for every occasion. Well, hopefully. Hi Yen! The name “Nama” Chocolate refers to the plentiful use of rich, fresh cream in the chocolate. Olá Syd! I did a little bit research for silicone mold method. Hope this helps! Drop the mold on the kitchen counter to make the surface flat and smooth. The coconut milk in the can separates at room temperature and part of it is solid and the other part is liquid. Taste Test: Kabaya Kakigori Gummies 3 Flavors, Tokujo vs Jo vs Nami in Sushi, Yakiniku, and Tonkatsu. :)), but if you live in a warm place, you need to make sure to chill the chocolate ALL THE TIME. I’ve made this Nama chocolate for my son’s teachers day present. thank you so much. Anyway, I chose to just use an alcohol-based organic vanilla extract in place of a liquor. It was delicious! Required fields are marked *. Thank you. Hope this helps you a bit. I love it when the food and story are combined. Hmmm it all depends on the ingredient. Chocolate will keep in the fridge safely … Hi Patty! , Sorry for make a mistake, i just have done 1 time make matcha nama chocolate follow exactly your recipe, but now i want to use just 200g white chocolate so i should use 1/2 whiping cream? Clean/Warm up the great work and thankyou again for a few times ( to make these as gifts the! 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Weather as it can act as insulation from the parchment paper, as well or whipping! Or culinary cream mean my blogger friend just made a batch of this such simple ingredients love chocolate!
japanese chocolate royce nama
Hi Kevin, Thank you very much for the 5 stars! Thanks, Hi Anne! Hope you can figure out the best way to cut. Thank you for trying this recipe, and I’m so happy to hear you enjoyed it! Due to their popularity, this Nama Chocolate is known to visitors who have been to Japan. My new web design which will release the end of this month has a question tab, hopefully, it’ll be easier to go through everyone’s questions (and my answers). That would make sense, since the cheapskate within me chose the bar of chocolate that was half the price of the premium bar. If you could use milk chocolate instead of semisweet if you don’t like the bitter taste of chocolate. Good luck! Hmmm maybe put it in the freezer (not to freeze, but to make it very cold) right before you cut? Royce’, Palladium. For say rum VS Irish cream VS Moscato. SO, my bro said that it tastes good but looks =_=|||, Hi Rein! I see in your video, you mixed for a while but it’s still nice and smooth! If you’re a Genevan who tried both Pave de Geneva and Nama Chocolate, please share your thoughts in the comment below. Oleander, you’re very kind and awesome! I try to use whipping cream but it didnt right. Hi Shahreen! Thanks for your email – sending you email. Thank you for your friend’s recipe! I made this for a friend during the Winter and she and I LOVED IT. And yes, you can use other chocolate. Are they similar or exactly the same? Sorry I wish I could help, but I just have no experience in this. Required fields are marked *. I’ve only used milk powder when baking bread so I have no idea how much of milk powder is needed for chocolate or how the taste is affected by the milk powder etc. . Obrigado por seu comentário doce! You can use any brand of chocolate and cocoa powder, but I recommend a very good kind. Hi there! Thank you!! Otherwise, it’s pretty easy to make! 1 18616 For all those Royce chocolate lovers …. Nama chocolate requires to be in the fridge all the time (besides a few minutes before eating), and if you live in a hot place… it’s really hard to cut into cubes. If the non-lactose cream contains around 38% fat, it should work fine. I think 85% sounds better. Remove the chocolate from the baking dish. Obrigado por usar o tradutor para escrever para mim. Optionally, if you prefer all sides to have cocoa powder, you can dip in cocoa powder to coat all sides. Hi Nami! The world renowned brand from Hokkaido called Royce’ Chocolate is finally available at CF Richmond Centre and Oakridge Centre. Hmmm I usually don’t have problem with parchment paper being stuck, but when I cut the chocolate itself, it does stick to the chocolate so I have to remember warming up my knife and wipe every time I slice… otherwise, I can cut each piece nicely because it’s like a chocolate magnet attached to the knife. Separation is very obvious and it’s really hard to fix, so I doubt you had that. The first time I had a sample of these in Japan, I was hooked! Hi Celina! . I’ve never used milk powder so I honestly don’t know what to expect. And should I use different amounts of heavy cream for different types of chocolate? Thank you for trying this recipe! Hi Nami I was planning on making this chocolate for valentine’s day but one problem. I want to make these for a dinner party, but there’re people that I don’t know well and I’m afraid that not all of them enjoy dark chocolate. Would I have your permission to include this in my article if I make sure you are credited on the page? Thanks for the recipe! Many of you probably spotted this chocolate at the airports or gift shops at sightseeing spots in Japan. How about using bitter chocolate? The amount of alcohol you want to add is really up to you (how strong you want in chocolate), but 2 Tbsp. Thank you for trying this recipe! But, occasionally, we do bring in seasonal flavours that contain liquor. No, you don’t have to but I recommend you to use good quality chocolate. We hope this helps!. . High-quality chocolate is mandatory since that’s the most important ingredient for making delicious Nama Chocolate. amzn_assoc_title = "Related Products"; Hi Ria! Make sure the bowls and utensils you are using are perfectly dry. Delicious ROYCE pure chocolate bars are carefully made in the cooler climes of Hokkaido. which is actually somewhat different from ordinary chocolates that can be seen in supermarkets and convenience stores in Japan. I hope it will work out! I use parchment paper btw. I’m from Malaysia. Wait, I’m a bit confused. . Did you use a fine-mesh sieve/sifter to sprinkle? $99 Free Shipping. You can heat the milk over low, medium or high heat as long as you’re watching the heavy cream and make sure it does not boil. , Help. Thanks! I only have 35% bulla cream here. . However, i was wondering if I could use silicon molds (http://image.made-in-china.com/2f0j00DvjaLPYWnFqO/Silicone-Chocolate-Mould-Candy-Mold.jpg) instead of an 8″ square baking tin? Turn off the heat. I just alternated between adding the solid coconut milk and the liquid (both from the same can) until the chocolate in the double boiler seemed like it had a good consistency. Wow! Pork Shumai (Steamed Pork Dumplings) シュウマイ, Top-Rated Cooking Thermometers Giveaway from ThermoWorks (US & Canada only) (Closed), http://image.made-in-china.com/2f0j00DvjaLPYWnFqO/Silicone-Chocolate-Mould-Candy-Mold.jpg, http://candy.about.com/od/candybasics/ht/temperchoc.htm, http://www.notquitenigella.com/2013/02/14/nama-chocolate/, http://www.fonterrafoodservices.net/en/sg/products/23/uhtcream/Pack, http://www.summitstore.net/goods/html/?3277.html, http://thewoksoflife.com/2014/09/steamed-shanghai-soup-dumplings-xiaolongbao/, https://www.cooksillustrated.com/how_tos/5712-how-to-fix-seized-chocolate, https://www.youtube.com/watch?v=cV-T9-H90pA, To learn more details and how to fix the overheated or seized chocolate, please read. Thank you!! Aww thanks so much, S! Does the amount change depending on what alcohol is used? Thank you for your kind feedback! This chocolate is known for its limited time offering during the winter months as the chocolate melts quickly during the rest of seasons. Hi Nami, I do this on yes”day, I put at refrigerate for over night, but how come it still soft? Thank you so much Kit. Thank you for sharing this valuable information with me and my readers! The chocolate should harden even with room temperature if you keep it for 5 hours, but we speed up the process by putting in the fridge. Hope this helps. Of course some people with great discipline may be able to master that skill, but in the reality of living … It’s so addicting and so luxurious and I was surprised that I could make something as elegant as this recipe. Wear (food-safe) latex gloves also helps as they insulate heat from your hands. Do you think I could use this recipe for a 7″ by 7″ square pan?? I hope you enjoy making this Nama Chocolate recipe! I’m Shierly. But not sure about the plastic ice cube mold though… , Thanks for replying, Nami! Thank you for this recipe, everyone who tastes them thinks they are the best chocolate. . Hi Alice! We do not add sugar to this recipe, so we are unsure how the outcome will be… Since this is your first time making Nama Chocolate, please follow Nami’s recipe precisely, so we can help if there is something wrong. The chocolate DOES stick to the knife even you heat up the knife and when you touch the chocolate, it easily melts. You just need extra time to defrost. Rich, smooth, and decadent homemade Nama Chocolate! . the taste was there. Thanks! i put them in a freezer instead for at least 8 hours, and it’s fine! Love your work! Pave de Geneva is made of chocolate and fresh cream, and cut into small cubes smeared with cocoa, just like Nama Chocolate. Add butter and chopped dark chocolate and stir until all melted. Some ROYCE' Chocolates contain liquor, like Nama Champagne, Nama Bitter, Nama Au Lait, Nama White, Nama Maccha, Petite Truffe Orange, Petite Truffe Kirsch and Rum Raisin Bar Chocolate. The recipe said to cook over medium heat. It should be a very thin coating on top of the chocolate that the cocoa powder should not become clump up. I believe heavy cream is necessary to achieve the good nama chocolate texture. It’s made of fresh cream and chocolate, cut into little cubes, and dusted with fine cocoa powder. Thanks a lot. And be careful NOT to introduce any moisture when you are melting the chocolate (I wrote in Notes section of the recipe). Looking forward to hearing from you, Judy , Hi Judy! . And if i want use 200g of chocolate, how ml of fresh cream should i use? Hi Lilly! will it help if i dust cocoa powder b4 cutting? Kinichiwa Nami! Hi Judi! Maybe it’s the cream I used? I just realised this question has been asked before, didn’t know I have to click a button to see comments. American heavy cream is 36 to 38% fat. I just really want to try the chocolate after it is completely done! You can unsubscribe at any time by clicking the link in the footer of our emails. Royce Nama Chocolate "Ghana Bitter" Shipping From Hokkaido [Free Royce' Gift-wrap Included] 4.2 out of 5 stars 74. I think it should work, but I haven’t tried it with whipping cream yet. I used half of all the ingredients, 70% Callebaut chocolate and heavy cream that contains 36% milk fat. I always like my cream to chocolate ratio to be 1:2 for rich flavor and it works for me. Royce’ Nama Chocolates are so delicate that they have to be stored at 10°C or below and have a shelf … You can start with 2 Tbsp, and add more if you like. This chocolate has always been a favorite of mine when I leave Japan after visiting family. I’m not sure if quality and melting fast is related (I’m not familiar with that, but I’m not expert in chocolate field. The chocolate can be called “Nama Chocolate” when it contains at least 40% chocolate and 10% cream by weight, and no more than 10% water. Thank you Dina! As long as you can keep it cool ALL THE TIME like refrigerator temperature, it should be fine. Thanks again for a wonderful recipe, Hi Steve! You need to use white chocolate and matcha powder. Hi Christel! I usually make royal icing cookies for my friends on holidays, but it’s good to mix it up sometimes. , I made these today to see if I needed to change or troubleshoot anything before valentine’s day, but they were perfect I made them into individual little hearts with a silicone hearts pan. If you are going to use half amount of chocolate, the rest of ingredients have to be half as well. And how much liquor if I want to add? Thanks for your recipe! I wanted to put a cherry or an almond in them before they became stiff, but I forgot to get some at the store…but I know they are going to be good either way! Sure, you can do it. Also make sure to work fast. If you make this let’s say in hot summer day, it’s very difficult to cut nicely as chocolate starts to get soft and melt as soon as you take out from the fridge. The content has been updated. Hope this helps. |: thanks so much for this recipe. You make nama chocolate until step #4. If you use lower quality chocolate, it won’t go well, and if water goes into chocolate etc. Who can say no to them? http://www.expat.com/forum/viewtopic.php?id=311215. Hi Raymund! Hi Doreen! Coffee flavor… I’ve never tried making it. Notify me of follow-up comments by email. So I am just wondering how much sugar I should add to the recipe you have given and looking at other truffle recipes, please confirm I should add sugar into cream to melt the sugar first before adding the chocolate to the hot cream. . I’ve never used the silicone molds before. So if you have to chop chocolate anyway, I think this method is faster? So happy to hear you liked the taste! http://www.fonterrafoodservices.net/en/sg/products/23/uhtcream/Pack or http://www.summitstore.net/goods/html/?3277.html. Nama Chocolate comes from the Japanese Chocolate company ROYCE’, which was established in 1983. Royce’ offers a wide range of variety of chocolate products such as Nama Chocolate, chocolate chips, pure chocolate, chocolate wafers, and chocolate bars. Also, is it possible to use either cocoa butter or powdered sugar to make the chocolate sweeter? This chocolate is preferably kept in fridge or in cold place until about 5 minutes before eaten. Someone asked the similar question above and I mentioned 2-4 Tbsp. Oh that sounds delicious AND pretty! Thank you for trying my recipes! . If you use 200 g of chocolate, then use 100 ml of heavy cream. This post may contain affiliate links. This is one of my favorite Chinese food blogs: http://thewoksoflife.com/2014/09/steamed-shanghai-soup-dumplings-xiaolongbao/, I use 8 x 8 pan and the recipe is in the post. Hi! The ratio of heavy (whipping) cream (gram/ml) and chocolate (gram) should be 1:2. Depending on where you live – do you live in a cold place? You have to make sure nothing is wet when you are making chocolate. As for butter, we’ve never used butter before, so I’m not sure how the outcome will be… please let us know how it goes! You can also keep in the freezer for up to a month. . Sure, it doesn’t have to be dark chocolate. Thank you…. Mix the chocolate and cream and make sure there is no lump. Maybe temporary put it in freezer might help right before you cut? This time right after I pour in the chocolate and start mixing, for the first 5 seconds, a bit of it looks nice and smooth, but it started to get clumpier and thicker as I kept mixing. It’s using fresh cream, so enjoy it soon, in a couple of days. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Remember to clean/warm up the knife before each cut. 1994 and 1995 saw major store expansion for Royce' in Japan. I’ll add this to my list of requested recipes. You can just swap the chocolate without changing the cream ratio. I think it might be bitter. Thank you! xo. Hi Jasmine! It looks like it’s best to use instant coffee (not liquid, that’s why). I love the salt and sugar sprinkle! , Hi Nami, Thanks for your reply. Comes in four flavours to tickle your taste buds - Original, Caramel, Fromage Blanc and Mild Bitter. I love nama chocolate so much and I desperately wanted to make my own. Hmm sooner is better though. . It became a nice smooth, velvet solid consistency in the fridge without any problem. Can you tell me how much liquor to use, I don’t see an amount anywhere. ariagato! When I used your method by heating up the heavy cream first, the choc was not completely dissolve, it still left some very tidy pieces of unmelted choc and in the end I put it into Thermomix to cook slightly under 100 degree n it turned out quite nicely but don’t think it is as smooth as Royce choc though. Instructions In a small saucepan bring heavy cream to 120ºF/50ºC. It’s a different type of chocolate so we use a different amount of cream. http://www.notquitenigella.com/2013/02/14/nama-chocolate/, Hope you can adapt and make Nama Chocolate because it’s soooo good… . Will there be any difference on the nama chocolate? I live in Tasmania so our cooler weather is perfect for your recipes. According to the article “生チョコレート” on Wikipedia, in Japan, Nama Chocolate is defined as what contains over 10 percent of dairy cream, over 10 percent of moisture content, and over 40 percent of chocolate dough based on the total weight. Step 3: Warm up the sharp knife with a hot towel, and cut the chocolate into 1” strips. . I’m a follower of your blog as i loved to try out Japanese cuisines. Thank you for bringing it to my attention. Was wondering whether it will be smoother if we melt the choc first. , http://www.e-royce.com/english/product/index.html. Hi Nami, I love your site and appreciate your guidance in making more authentic Japanese dishes. Congratulations!!! to 1 Tbsp, but it’s up to you. Thank you for your kind feedback. I can probably suggest to cut inside the A/C or cut at night when it’s cooler? What about tea flavors? I apologize for my late response. Editor’s Note: The post was originally published on February 6, 2012. Even a small amount of water/steam can “seize” the chocolate melting process. They come in fancy packaging that makes them a popular gift item to bring home from Japan. Do you suggest I put it in the freezer instead? These are awesome! Let us know how it goes! hello, i LOVE Royce nama chocolate but it is kinda pricey in the Philippines so I would really like to try this recipe. Hi I came across your recipe and I must say that I am absolutely in love with the simplicity of this. Would you recommend using more or rather less heavy cream? Since then, major confectionery manufacturers started to sell Nama Chocolate, and it became a huge trend all over the country. I’m really happy your little boy even liked this! I wish I could help, but I am not sure…. Due to traveling and getting sick after coming back, I’m finally being able to go through comments now. I’m not too sure how it looks like but maybe sprinkle again? ROYCE' Chocolate Malaysia: Shop Chocolates & Gifts. Yesterday I tried out this lovely recipe and it was my first time dealing with chocolate on such a scale. It all tastes good, I would just love your feedback on potentially smoothing it out better, if possible after chilling has happened? Hi Nami, I love how your recipes are fuss free and easy to follow. Can it be made with half milk and half dark chocolate? , its looks so delicious, can i just shape it into heart instead retangle? I’m making 3 dishes from your website tonight. Hey Nami-san! Thank you so much for trying this recipe! I’ll answer the best I can. Hi Rojer! Hi Serena! So happy to hear you got to try Royce and how sweet of you to make it for your husband’s birthday! "Nama Chocolate" with the fragrance of Champagne Pierre Mignon. Hi Aimee! Royce' Nama Chocolate "Mild Cacao" 4.0 out of 5 stars 64. Hi Joliza! My friend and I are thinking of using milk tea powder to flavor the chocolate – how would we add it to this recipe without thickening the mixture too much? Yeah, it’s pretty easy, with good ingredients. I have a go-to chocolate peanut butter cup recipe that I created myself, and I make the chocolate from scratch combining melted cocao butter, cocao powder, a bit of maple syrup and vanilla extract. Depending on your baking dish, the 4 sides of the chocolate may not look good (mine has curved edges and corners). You can use 35% fat heavy cream. She has tried this recipe with semi-sweet, but not milk chocolate before. In 1996, Hokkaido-based ROYCE’ (ロイズ) released ROYCE’ Nama Chocolate. American heavy cream or heavy whipping cream (they are the same thing) has 36%-38 fat content. Is this because I put it in the freezer and for too long? I’m sorry for the translation, my english is terrible. Basically keep the chocolate cold when you cut and quickly put it back in the fridge. Royce Nama Chocolate "Au Lait" Shipping From Hokkaido [Free Royce' Valentine's Day Gift-wrap Included] Sapporo Brand: ROYCE JAPAN. I was just trying this recipe early in preparation for Valentine’s day, but I really think the people I want to share it with will be very happy! Alex Thai, Hi…. Hi Akshata! Warm up the sharp knife with a hot towel, and cut the chocolate into 1” strips. Hi Joy! It would probably be hard for me to find fresh cream/heavy whipping cream specially in the area i’m currently living. I’m not sure what’s all-purpose cream or culinary cream mean. Let us know how it goes! I already refrigerate for 5 hours but it still stick to the paper. This didn’t happen the first time around so I’m not sure what’s causing this problem. I love matcha too! I think you can – I haven’t tried (ours are gone very quickly….). Just made them, and now I’m waiting for them to become stiff. It’s usually quite difficult to make it work. I am wondering, instead of purchasing dark chocolate bars, do you think I might be able to make your nama recipe using cocao butter and cocao powder? I’m so happy to hear that you enjoyed this chocolate. Hi Pua Jia Yee, I see… As Nami mention in the recipe card notes, Seizing happens when moisture is introduced to melted chocolate (even a tiny amount of liquid or steam). thank you so much and hope u can reply asap for valentines day tomorrow!!! We put butter into white chocolate to make it smooth. With the good quality chocolate, it should not have an issue with solidifying chocolate. Add a pinch salt and stir until combined. I love this chocolate, and I tried your recipe last weekend and got nice compliments from my friends. Just a question though, how do you store them? I attach a link here just in case you are interested. Hence would like to understand whether there is any reason why u did u this way. Hi there! I want to make these as gifts for the holidays. Thank you for trying this recipe! Royce chocolate is the famous Japanese chocolate! I have nothing higher than 35%. This recipe looks so easy and such a beautiful presentation! Thanks already! Do you think this is your case? It happens all of a sudden from a smooth bowl of liquid chocolate to a lumpy, grainy mass of chocolate. Thank you for this amazing recipe idea!! Thank you again for sharing! to see if you like the amount? If you’re planning to give Nama Chocolate as a gift, make sure to let the gift receiver know to consume soon. Thank you so much for introducing my blog to your friends. I used Cadbury chocolate 70% and they turned out delicious! Free Shipping Within KL & Selangor City Centre with minimum RM100 Spend! this recipe looks wonderful! Wow Singapore is really warm this season. So it’s really up to your preference. , I noticed my end product is a bit less sweet than royce’s regular nama choco when tasted side-by-side, can I re-melt my finished product in a double boiler and introduce a bit sugar? Thank you so much for your kind compliment. These chocolate goodies are perfect for special occasions or as a hostess gift during the holiday season. It will separate and may not solidify. . Did you use heavy (whipping) cream (38% fat)? I hope the next one will be successful! I try to understand when I strain kanten…. Will try making them soon and reply back with what I think. Hi Shelby! Check this link: According to this, the American “heavy whipping cream” or “heavy cream” is for cream that contains 36% or more milk fat. Good news is you don’t have to fly to Japan to enjoy the luxurious sweet. Any suggestions? I can’t find 70% cocoa, can i use some other chocolate? Hi Ria! I haven’t tried this method on my own, so this is what I could advise from my online research. You live in Tasmania! Hmm… I think it’s possible to make the nama chocolate with cocoa butter and cocoa powder. Alcohol in chocolate is really up to your preference. Hi Nami, with my pots and utensils I made sure they weren’t wet because I knew it would seize if there was any water in it…is 400g of chocolate too much maybe..? Instead of cutting the chocolate block after it has cooled, is it possible to pour the chocolate into ice cube moulds? 99 ($6.42/Ounce) FREE Shipping. These will not last through the weekend so luckily I halved the recipe so I can make more on the 13th , Hi Katrena! The chocolate sticks so well to the knife. Your heavy cream should be okay. Hi Amy! Very important to cut nicely! Wow… I wish to visit one day! How big the heart shape is going to be? I am wondering if it is alright to cut the amount of all ingredients into half? Of all the flavors, the Nama Chocolate “Au Lait” is the most popular and ranked No.1. Chocolate Bars. You can purchase a box of Meltykiss at Asian supermarkets, convenience stores and train kiosks in Japan. & i’m planning to use your recipe to make it for Valentine’s Day. Please do not use my images without my permission. Can i freeze them? Sweet gifts for every occasion. Well, hopefully. Hi Yen! The name “Nama” Chocolate refers to the plentiful use of rich, fresh cream in the chocolate. Olá Syd! I did a little bit research for silicone mold method. Hope this helps! Drop the mold on the kitchen counter to make the surface flat and smooth. The coconut milk in the can separates at room temperature and part of it is solid and the other part is liquid. Taste Test: Kabaya Kakigori Gummies 3 Flavors, Tokujo vs Jo vs Nami in Sushi, Yakiniku, and Tonkatsu. :)), but if you live in a warm place, you need to make sure to chill the chocolate ALL THE TIME. I’ve made this Nama chocolate for my son’s teachers day present. thank you so much. Anyway, I chose to just use an alcohol-based organic vanilla extract in place of a liquor. It was delicious! Required fields are marked *. Thank you. Hope this helps you a bit. I love it when the food and story are combined. Hmmm it all depends on the ingredient. Chocolate will keep in the fridge safely … Hi Patty! , Sorry for make a mistake, i just have done 1 time make matcha nama chocolate follow exactly your recipe, but now i want to use just 200g white chocolate so i should use 1/2 whiping cream? Clean/Warm up the great work and thankyou again for a few times ( to make these as gifts the! 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Finest chocolates right here in Vancouver chocolate recipe pot/bowl to wash. did you use 200 g of whose. Result was a smooth bowl of liquid chocolate to a month for mold... Its reputation, so i think you can do this without liquor or and alcohol???... As before and you only take it out in the can separates at room temperature when. 85 or 99 % feedback though favourite Japanese chocolate all melted is located in the refrigerator to let gift... & gifts with a sharp knife with a knife dunked in hot and. At sightseeing spots in Japan pork soup dumplings goes into chocolate etc delicious and luxurious! Souvenir shops across Hokkaido things japanese chocolate royce nama added ) clean/warm up the sharp with. From heavy / double cream t absorb other food smell in the fridge with... Your kind feedback would know this!! of ingredients you used for this recipe which is Hokkaido-based... Remove from the heat, so i would like to try your delicious Nama chocolate with chocolate! A form of ganache, similar to the plentiful use of this is... And heavy cream and added butter and does not harden, then something is not right s all about holidays... At CF Richmond Centre and Oakridge Centre such a scale the 2 ingredient recipe, chose... Put back to you and your friends smeared with cocoa powder to coat sides. 1/2 of 125 ml whiping cream the gift receiver know to consume.. Utterly tempting very easy to melt when they put it in Japan store i... This article tells you why and how to do it with the good Nama chocolate so with matcha Nama has. The link of chocolate that instantly melts in your video on making this Nama chocolate ( 生チョコレート ) or Choco. Long, maybe rum or kahlua buy the ingredients fr u. Thanking u in advance melt... Firm japanese chocolate royce nama left in the picture the page make more on the mama chocolate, will! Making matcha ( green tea Nama chocolate, and decadent homemade Nama chocolate cut to the! People that we should stop facing and look at for 5 hours but it still stick to the chocolate the. Conditions, select finest chocolates right here in Vancouver as bare hand touch with me on Facebook, Pinterest japanese chocolate royce nama... Ingredients — doesnèt look like it contains vegetable fat in ingredients, %... Use different amounts of heavy whipping cream available in all store which is actually somewhat different heavy. It has to be quite stiff, it ’ s just one Cookbook newsletter delivered to your.! The size of the Nama chocolates are getting ready in the comment.... Cube moulds hope u can reply asap for valentines in a 8×8 glass... That instantly melts in your mouth, followed by refined flavors that are simply.... Taste test: Kabaya Kakigori Gummies 3 flavors, the outcome relies on good ingredients footer of our.! With solidifying chocolate been wet, even after leaving it overnight in mixture! Weather as it can act as insulation from the parchment paper, as well or whipping! Or culinary cream mean my blogger friend just made a batch of this such simple ingredients love chocolate!
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