Nama chocolate is a beloved Japanese treat known for its rich, creamy texture and indulgent flavor. This unique confection has gained popularity both in Japan and internationally, often found in gift boxes and specialty shops. If you’re curious about the origins, variations, and why it has become such a cherished part of Japanese sweets culture, keep reading to learn more about this delicious delicacy!
What is Nama chocolate?
Nama chocolate is a uniquely Japanese sweet made by blending fresh cream and Western liquor like brandy or rum with chocolate. In addition to raw chocolate, other sweets that use ganache include bonbons and truffles. It’s an improved version of ganache, commonly used in confectionery. The “nama” refers to the fresh cream in the recipe. Chateraise’s Nama Chocolate, for example, uses high-quality pure fresh cream from Hokkaido and carefully selected chocolate, emphasizing the importance of premium ingredients in its rich taste.
Couverture Chocolate
Couverture chocolate is a term commonly used in Japan to refer to coating chocolate for sweets. However, internationally, it refers to a specific category of chocolate defined by the Codex food standards, based on precise regulations for cocoa mass and cocoa butter content. Couverture chocolate, such as the one advertised by Chateraise, must contain at least 31% cocoa butter and meet international standards for quality, not just being used for confectionery.
Nama chocolate History
Raw chocolate originated in Switzerland in the 1930s, with the creation of “Pavé de Genève” (also called “Pavé Glacée” or “Pavé au Chocolat”), a popular chocolate shaped like cobblestones. It was introduced to Japan in 1988 by a pastry shop in Hiratsuka, Kanagawa, and gained widespread popularity after a chocolate manufacturer in Hokkaido began selling it year-round in 1995. Today, raw chocolate in Japan is known for its diverse flavors, such as matcha and strawberry, evolving over the years into a unique treat.
Difference between Regular chocolate and Raw chocolate
The key difference between regular chocolate and raw chocolate is their moisture content. Regular chocolate contains 3% or less moisture, while raw chocolate must have a moisture content of at least 10%, as required by the National Chocolate Industry Fair Trade Council. Additionally, regulations specify that the chocolate dough must account for at least 60% of the total weight, and cream must make up at least 10%. This higher moisture content and the generous amount of cream give raw chocolate its smooth, melt-in-your-mouth texture, which is one of its main attractions.
FAQ
- What is raw chocolate?
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Raw chocolate is a unique Japanese confection that incorporates moisture-rich ingredients such as fresh cream and liqueur into chocolate. It has a texture similar to the center of truffles, known as “ganache” in Western countries, and has been refined to be eaten on its own.
- What is the shelf life of raw chocolate?
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Raw chocolate’s shelf life varies based on storage conditions. Freezing raw chocolate made with distilled spirits preserves it for about six months. However, it does not keep well at room temperature, so be careful when giving it as a gift.
- How can I enjoy raw chocolate?
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Chocolate becomes smooth and easy to spread when it returns to room temperature after refrigeration. Once opened, the moisture evaporates and hardens the chocolate, but warming it to room temperature makes it easier to eat.
Nama chocolate Recipe
| Ingredients for 4 persons | Measurements |
|---|---|
| Dark chocolate (60-70% cacao) | 100g |
| Fresh cream | 100g |
| Cocoa powder | 15g |
How to make raw chocolate?
Finely chop the chocolate and place it in a bowl. Line a tray (11 x 11 cm) with parchment paper.
Pour the cream into a saucepan and heat over medium heat until it is almost boiling. Pour the hot cream into the bowl with the chopped chocolate, wait for the steam to subside, then whisk until the chocolate melts and the mixture becomes smooth.
Pour the mixture into the prepared tray, smoothing the surface. Refrigerate for 1-2 hours to harden. Once chilled, remove from the tray and peel off the parchment paper. Trim the edges with a warm knife and cut into desired sizes. Finally, dust cocoa powder over the chocolate using a tea strainer.
Nama chocolate Stores
Sils Maria (シルスマリア)
Before the birth of Nama Chocolate, Sils Maria mainly sold chocolate confectionery, baked goods, cakes, etc. Particularly popular was the “Nama Pie Berg,” a confectionery made by mixing chopped chestnuts, plenty of fresh cream, and custard cream, wrapped in a crispy pie crust. The first product to be released, “Koen Dori no Ishidate Sils Milk,” was so delicious that word of mouth spread and it soon became a big hit. Now it has become a well-known chocolate dessert, and Sils Maria has become known as “the store where Nama Chocolate originated.”
Conclusion
Nama chocolate is a true indulgence that captures the essence of Japan’s dedication to quality and craftsmanship in confectionery. Its rich, smooth texture and unique flavor make it a must-try for anyone with a sweet tooth. If you ever find yourself in Japan, be sure to pick up a box of this delectable treat and experience its luxurious taste for yourself. It’s a perfect souvenir or gift, and a delightful way to savor a piece of Japanese chocolate artistry.
We highly recommend exploring other Japanese delicacies, such as matcha sweets, mochi, or dorayaki, to further experience the unique flavors and craftsmanship of Japanese cuisine.
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