Nama Chocolate 日本生巧克力(生 チョコレート)

My first encounter with nama chocolate was the one from Royce. It was smooth, velvety, melt in the mouth and  irresistibly good. I can't tell you how much I was addicted to it. Every single cube of chocolate was so precious that I tried to push it to a corner of the fridge, hoping that everyone would have forgotten about it , so that I can have it all for myself (my secret, heh)!

To 'redeem' myself from my selfish act, I had spent some time figuring out how to make nama chocolate. The quality of the chocolate used is crucial, because that will pretty much determine the taste of your nama chocolate. So, don't waste your effort, pick a good quality one!

Nama Chocolate

Ingredients

• 150g semisweet chocolate chips (use a good quality chocolate)
• 50g whipping cream
• 15g butter
• cocoa powder for dusting

Cooking Directions

1. Line a 4.5" x 4.5" baking dish with parchment paper (the height of your chocolate will depend on the size of your baking dish).
2. In a pan (make sure the pan is completely dry), add whipping cream, chocolate chips and butter.
3. Cook over low heat (the chocolate may separate from oil under high heat) and keep stirring until the chocolate chips dissolved and well combined.
4. Pour the mixture into the baking dish.
5. Keep refrigerate until firm for about 4-5 hours.
6. Remove the chocolate from baking dish. Warm a knife (can warm it with hot water, but make sure to dry the knife completely before cutting) and cut the chocolate into cubes.
7. Sprinkle cocoa powder on top of the chocolate.

Notes and Troubleshoot
The measurement that I have is based on Hershey semisweet chocolate chips, and Emborg whipping cream. A different brand of ingredient might result in slightly different consistency. After refrigerated, if the end product became too soft, melt it again and add more chocolate. Likewise, if the product became too hard, cracky, or lumpy, melt it again and add more whipping cream.

In the case where your chocolate seize (happens if the bowl or pan not completely dry), or separate (when the chocolate overheated, the oil separated from the chocolate), don't be dismay yet, read here to find out how to salvage it.

材料
150 克 半甜巧克力豆
50 克 忌廉
15 克 牛油
可可粉

做法
在4.5” x 4.5” 的模子里垫好油纸。

牛油，忌廉和巧克力一起用小火（如果太热巧克力和油会分开），不时搅拌煮直融化（锅子一定要干燥，千万不能有水）。

把煮好的巧克力浆倒入模子里。

放进冰箱冷却4-5小时。

热刀（可用热水，不过要把刀子擦干才可以切巧克力），把巧克力从冰箱取出，切成方块。

在巧克力上撒上可可粉即可。