Nama (Japanese for fresh or raw) chocolate is a chocoholic’s dream come true! Made popular by Royce’, these rich, smooth, creamy ganache tablets melt in your mouth into a pool of bliss. They are extremely easy to make and highly versatile – flavour yours with tea, coffee, alcohol, even chilli! Since chocolate is the main ingredient, always use a good quality dark chocolate with 55% – 72% cocoa content. And because these fresh chocolates have no preservatives and contain a high proportion of cream, they are best consumed within 3 days after they are made.
Yields: 7” square pan
400g dark chocolate (55% – 72%)
200g whipping cream
20g unsalted butter
1 tbsp honey
1 tbsp culinary lavender flowers
Cocoa powder for dusting
- Line a 7” square tin with parchment paper.
- Chop chocolate into small pieces and place chocolate in a heat-proof bowl.
- In a saucepan, steep lavender flowers in whipping cream over low heat until it just begins to bubble. Remove from heat immediately.
- Strain hot whipping cream into the bowl of chocolate, whisking gently to blend and emulsify the mixture.
- Stir in butter and honey until mixture is smooth
- Pour into parchment-lined tin, cling wrap over the tin and refrigerate until set.
- When set, use a warm sharp knife to cut into squares, cleaning your knife between each cut.
- Dust with cocoa powder and serve.