Nama chocolate is a form of ganache, it solidified into a block and cut into pieces and sprinkled with matcha powder on top to form a thin layer matcha flavour. “Nama” means raw in Japanese. It refers to the pureness and freshness of the ganache as it is made with fresh cream and cocoa.
White “Nama” Chocolate with Matcha tastes luxurious and delicate. The fudgey texture, velvety smooth and melt-in-your-mouth texture will leave you with the aroma and bitterness of matcha. Without surprised, it was popularised by Japan, Royce and Meiji. It usually served with a little stick, so you can eat the nama chocolate without melting it with you fingers.
INGREDIENTS
White couverture chocolate – Premium quality white chocolate with at least 25% cocoa butter. Using good quality chocolate is essential for a this matcha raw chocolate set well. It also gives a huge flavor in it. So be sure to check the amount of cocoa butter in the white chocolate package, AVOID white chocolate with vegetable oils!
Matcha – It is recommend to use a good quality matcha powder, at least culinary grade matcha for this nama chocolate recipe. It’ll give the matcha nama chocolates a much green tea flavor and color without the unwanted astringency and bitterness.
TIPS
Clean your cutting knife between each cut to ensure that your nama chocolate looks clean with sharp edges.
BEST WAY TO SERVE
This nama chocolate are best to serve after warm up a little bit at room temperature for about 5 minutes. Once it warmed up a little, the texture will be slightly chewy with fudgy texture and melts in your mouth with a rich, silky smooth matcha flavour. Sometime, I eat it straight from the fridge. It still taste good! The texture will be firm at first bite, then melt melt in your mouth!
STORAGE
These nama chocolates are best stored in airtight container in the fridge for up to 1 week. You may also freeze it for up to a month, can be defrosted at room temperature for 10 – 15 minutes before serving.
Matcha Nama Chocolate
Made with white chocolate, butter and cream, dusted with Japanese Matcha powder. This is Green Tea Chocolate a.k.a Matcha Nama Chocolate. The truffle-like texture and with the right amount of sweetness simply irresistible.
Line a baking tin (18 x 18cm) with baking paper.
Place whipping cream and matcha powder into clean and dry Thermomix mixing bowl, mix 10 sec | Speed 3.
Add white chocolate and melt 6 min | 50ºC | Speed 1.
Scrap down the sides using spatula, add butter and melt 2 min | 50ºC | Speed 1. Transfer to prepare baking tin, smooth out the surface using spatula and give the pan a couple of jiggles to even out the surface. Cover baking tin with cling film and refrigerate for at least 3 hours or until the nama chocolate is firm.
When the chocolate is firm and chilled, carefully remove chocolate from the baking tin. Peel the baking paper from the sides of the nama chocolate and cut it into bite size squares (2cm x 2cm). Hold a sifter over the nama chocolate and sift the match powder on the surface until it is evenly covered with a thin layer of matcha powder. Serve chilled.
Ingredients
Directions
Line a baking tin (18 x 18cm) with baking paper.
Place whipping cream and matcha powder into clean and dry Thermomix mixing bowl, mix 10 sec | Speed 3.
Add white chocolate and melt 6 min | 50ºC | Speed 1.
Scrap down the sides using spatula, add butter and melt 2 min | 50ºC | Speed 1. Transfer to prepare baking tin, smooth out the surface using spatula and give the pan a couple of jiggles to even out the surface. Cover baking tin with cling film and refrigerate for at least 3 hours or until the nama chocolate is firm.
When the chocolate is firm and chilled, carefully remove chocolate from the baking tin. Peel the baking paper from the sides of the nama chocolate and cut it into bite size squares (2cm x 2cm). Hold a sifter over the nama chocolate and sift the match powder on the surface until it is evenly covered with a thin layer of matcha powder. Serve chilled.
