Melty texture chocolate (nama choco)

Nama chocolate（生チョコ）

“Nama choco” is characterized by its melt-in-your-mouth texture.

This is ganache coated with cocoa, powdered sugar, matcha, etc. Ganache is a liquid mixture of chocolate and heavy cream that is cooled and hardened again.

Heavy cream is called “Nama cream” in Japanese. “Nama cream mixed with chocolate” is abbreviated as “Nama choco”.

In Japan, Nama choco has clearly defined standards.

First of all, the chocolate contained in the ganache must be 60% or more of the total weight, the cream must be 10% or more of the total weight, and the water content must be 10% or more of the total weight.
In addition, ganache after coating must be for 60% or more of the total weight, and chocolate must be for 40% or more of the total weight.

The prototype of Nama choco was born in Switzerland in the 1930s. Locally it is called “Pavé Grasse” (cold cobblestone) or “pave au chocolat” (cobblestone chocolate).

In Japan, it is common to sprinkle cocoa on the surface of Nama choco, but in Switzerland it is common to sprinkle powdered sugar. “Pavé Grasse” (cold cobblestone) got its name because its appearance reminds us of snowy cobblestones.

A Western-style confectionery shop in Kanagawa started selling it in 1988. Nowadays, there are a wide variety of flavors such as Western liquor and matcha, tea, strawberry, sesame, etc.

cooking point

The most common mistake with this recipe is separating the chocolate and heavy cream. Chocolate contains a lot of cocoa butter, while heavy cream has a lot of water. Water and oil do not mix normally. Therefore, it needs to be emulsified.

There are various recipes, but the most reliable method is “How to add warm heavy cream to moderately melted chocolate”.

Heating the chocolate and heavy cream together in the microwave will overheat the chocolate and cause it to separate. If you pour warm heavy cream over cold chocolate and try to melt the chocolate, the temperature of the cream will either be too high or too low.

If you are careful about the temperature, you will surely be able to make it well.

Also, if you are afraid of failure, it is recommended to use couverture chocolate. It is difficult to separate because it does not contain excess oil.

The site ”Cotta” deals with all kinds of confectionery ingredients. Check it out.　👉　https://www.cotta.jp

NUTRITION FACTS

2033 kcal Protein 35g Fat 144g Carb 138.7g Salt Equivalent 0.7g

Calories when using vegetable cream.

INGREDIENTS

chocolate (black or milk) 240g
heavy cream or vegetable cream 120g
unsalted butter 10g
cocoa powder 50g

In the United States, cream with a milk fat content of 36% or more is classified as heavy cream, and milk with a milk fat content of 30-36% is classified as whipped cream. Cream sold in Japan generally has a milk fat content of around 40%. I always use vegetable cream with 30% vegetable fat. It is said that when using vegetable cream to make nama chocolate, the chocolate and cream tend to separate, but I was able to make it without any problems. If flavor is important to you, I recommend using heavy cream.