Columnists,Shavinya Illankoon,Main Slider,TRAVEL & CUISINE l by Shavinya Illankoon l 28 Feb 2021     - 113

Grow into a homemade chocolatier overnight!


Still, having trouble baking a cake at home? Not familiar with the likes of the kitchen just yet? 

Well, here’s something nice and easy for you to make in less than a few hours-time; Nama Chocolate. If you’re a rookie to cookery, like me, and are constantly drooling over ASMR Food videos on YouTube, then this dessert is one to start with!

Let's learn a bit about Nama Chocolate. Nama (pronounced “na-ma”) means raw or fresh in Japanese. The name “Nama” Chocolate refers to the plentiful use of rich, fresh cream in the chocolate. This mouth-watering slice of absolute joy was produced by a Japanese company named “Sapporo” in 1995! It is a smooth & rich sweet which melts right inside your mouth and is made up of a chocolate couverture (i.e. chocolate made with extra cocoa butter to give a high gloss effect) of 2:1. This can also be identified as a form of ganache and is very similar to the filling inside French truffles. 

If you have been to Japan, you would’ve most definitely seen these available in their airport gift shops. But the good news is, you don’t have to book a flight to Japan to buy them. This can be easily prepared by anyone right from home with no hassle at all! 

Here’s how to make it.

All you need is three items (That's it! Only THREE!!) :

250g of Dark Chocolate; chopped into small pieces (I would personally go with Revello Dark Chocolate because it has the perfect balance between sweet and bitter. If not, even cooking dark chocolate would do the trick. )

150g of Whipped Cream

50g of Unsalted Butter

You will also require a square-shaped mold, 15cm in size. 

First, pour the cut bits of dark chocolate into a bowl.

Next, turn your stove on to moderate temperature and place a saucepan to heat the whipped cream and butter. Make sure to stir well so that the base of the pan will not burn. When it starts to rise, turn off the heat and gently pour the mixture into the bowl. 

Get a wooden spoon and mix continuously until the mixture melts into the chocolate. 

Finally, pour the well-mixed paste into the mold and refrigerate for three hours.

Once it’s taken out and sliced into perfectly even square pieces, you are good to go! You can add a shimmer of cocoa powder on top to give it a finishing touch. 

Because of the fresh whipped cream, Nama Chocolate must be kept in the refrigerator at all times. It is best enjoyed fresh- preferably within 3-4 days- after being made. You can also keep it in the freezer for up to a month.

Make sure to enjoy this with a good cup of tea or coffee after a tiring day working from home. It’s probably the best mood-shifter! 

Bon Appetite!

ABOUT THE AUTHOR

Shavinya Illankoon

I am an independent solo artist that debuted last October. I write lyrics, make my own music and collaborate with fresh and talented producers. I focus on themes such as Mental Health and psychological aspects of people in order to provide a voice to them and to let them know that we're all in this together and they are not alone.

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Grow into a homemade chocolatier overnight!

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