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Lavender Nama Chocolate

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.

Ingredients:
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

 Method:

  1. Line a 7” square tin with parchment paper.
  2. Chop chocolate into small pieces and place chocolate in a heat-proof bowl.
  3. In a saucepan, steep lavender flowers in whipping cream over low heat until it just begins to bubble. Remove from heat immediately.
  4. Strain hot whipping cream into the bowl of chocolate, whisking gently to blend and emulsify the mixture.
  5. Stir in butter and honey until mixture is smooth
  6. Pour into parchment-lined tin, cling wrap over the tin and refrigerate until set.
  7. When set, use a warm sharp knife to cut into squares, cleaning your knife between each cut.
  8. Dust with cocoa powder and serve.

 

 

17 thoughts on “Lavender Nama Chocolate

      1. Hi Vivien, you can buy lavender flowers from Phoon Huat or most gourmet food stores. For chocolate, use a brand you like to eat. I usually use Valrhona (if I have the budget!) or Lindt (available at supermarkets).

    1. It’s mostly up to your taste but I would start out with 1 tbsp of tea leaves or 2 tbsp of alcohol or 1 tsp of chili powder. Hope this helps!

    1. Hi, this recipe is using dried lavender flowers. Just make sure your dried lavender is for culinary use and hence edible 🙂

      1. Couverture chocolate is best because it contains the right amount of cocoa butter, compound chocolate is not so suitable

    1. The butter makes it shinier, gives it a melt-in-your-mouth feel and helps it set up a little firmer so I wouldn’t omit it

      1. Hi, I have tried yesterday but why the chocolate cannot set it hard like yours. It always soft and sticky. Very hard to cut the chocolate, is it I miss out certain steps?😭

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