Nama Chocolate Recipe
This nama chocolate recipe yields 49 silky, fudgy Japanese ganache squares made with 60% bittersweet chocolate, heavy cream, and butter, chilled until firm and dusted with cocoa powder.
Equipment
- 9x9 square pan
- Scale
- Glass Mixing Bowl
- Powdered Sugar Duster
Ingredients
- 12 ounces 60% cacao bittersweet chocolate chopped into small pieces (good quality baking chocolate bars or chips)
- 1½ cups heavy cream
- 2 tablespoons unsalted butter cut into small pieces
- 2 tablespoons brandy or cognac (optional, but if omit, use 2 more tablespoon of heavy cream)
- Cocoa powder as needed for dusting
Instructions
Prepare the baking pan and chocolate
- Fit parchment into a 9x9-inch square pan, then gather the chopped chocolate and butter in a heatproof bowl and gently shake them into an even layer. A level layer lets the hot cream reach the pieces more evenly.
Make the chocolate ganache
- Warm the heavy cream in a saucepan over medium heat, stopping when small bubbles begin appearing around the edge. The cream should look hot and steamy without reaching a rolling boil or scorching.
- Cover the chocolate and butter with the hot cream, then leave the bowl undisturbed for about 5 minutes. This pause gives the heat time to soften the chocolate throughout.
- Work a spatula slowly through the center, gradually widening the circles until smooth, then gently incorporate the brandy or cognac if using. The finished mixture should flow in a glossy ribbon without visible chocolate pieces or oily streaks.
Chill the ganache
- Transfer the ganache to the lined pan, gently shake it level, tap the pan a couple of times against the counter, and refrigerate for at least 3 to 4 hours until set. The surface should settle evenly, release large bubbles, and become firm enough to hold a cut edge.
Cut, garnish, and serve
- Lift the firm slab from the pan and divide it into seven rows and seven columns with a sharp knife. The resulting grid gives 49 squares, each approximately 3 by 3 centimeters.
- Sift cocoa powder evenly over the cut pieces. A thin, velvety coating should cover the tops without heavy clumps.
Notes
Alcohol-free swap: Omit the 2 tablespoons of brandy or cognac and add 2 extra tablespoons of heavy cream directly to the saucepan with the rest of the cream.
Slicing tip: Dip a sharp, thin knife in hot water and wipe it completely dry before every cut, cleaning away chocolate smears between slices for neat edges.
Texture tip: Stir the ganache slowly from the center outward with a spatula rather than whisking vigorously to avoid trapping air bubbles.
Storage: Keep the squares refrigerated in a clean, dry, tightly closed container in a single layer, and let the portion you plan to eat soften slightly before serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.