Since we only have one more week to go before Valentine’s Day, I prepared two easy and quick dessert recipes for you to share with that special someone. I don’t normally make desserts so this is a very special week on Just One Cookbook!
Today I’m sharing a Japanese chocolate dessert called Nama Chocolate. I had received several requests from readers last year asking for this recipe and I apologize for the delay if you have been waiting for me to share. Thank you for waiting!
If you are a frequent visitor to Japan, you either had a chance to taste or heard of this Japanese chocolate delicacy “Nama Chocolate” before. Nama chocolate is very rich and moist. This delicate and silky chocolate literally melt in your mouth. It is very similar to French truffles (See my guest blogger Sissi’s delicious truffles) since the main ingredients are the exactly the same, just fresh cream and chocolate. Unlike ball-shape truffles, Nama Chocolate comes in small squares. The cooking method is slightly different from one for Truffles and it’s even easier to make than truffles as we don’t need to roll.
By the way, you might wonder what “nama” means? Nama (na-ma) means “raw” or “fresh” in Japanese, and in this case it’s coming from abundant “fresh” cream being used. Therefore, it must be kept it in refrigerator all times and is best enjoyed fresh so you have to eat them within a couple of days. I highly recommend that you use high quality chocolate for this since that’s the most important ingredient for making delicious Nama Chocolate.
The well-known Nama Chocolate brand in Japan is ROYCE’ Chocolate and my readers especially in Asia might be aware of this brand. If you visit Japan, their Nama Chocolate is available at the airports before heading home. 
Their Nama Chocolate is usually packed in a box for sale so I put my Nama Chocolate in the box as well.
Ingredients:
- 400 gram (14 oz) good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste.
- 200 ml fresh cream (heavy whipping cream)
- Liqueur of your choice (optional)
- Cocoa powder to coat the chocolate
- The ratio of Cream (ml) and Chocolate (gram) should be 1:2.
Instructions:
- Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
- Line a baking pan or any square tray (about 8" x 8") with parchment paper. Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.
- Put cream in a saucepan and heat it up until almost boiling. Turn off the heat.
- Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur of your choice (optional).
- Pour the mixture into the prepared baking pan or tray. Smooth the surface (which I forgot) and refrigerate until firm.
- Remove the chocolate from the baking pan and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before each cut.
- Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.
Notes
[Please Read Before Making]
1. Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water can "seize" the chocolate melting process.
2. Dark chocolate should never be heated above 120 degrees F (Milk chocolate and white chocolate should never be heated above 110 degrees F).
To learn more details and how to fix the overheated/seized chocolate, please read HERE.
Enjoy!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 207 comments… read them below or add one }
perfect for valentine’s day!
Looks great. I never realised Japan had its own version of truffles.
That is so so pretty! Love the pink box and the gorgeous chocolate inside!
I love your presentation of these nama chocolate! So tempting and beautiful. I’m a sucker for all kinds of chocolate. I love how easy it is that your recipe doesn’t involve “rolling” (that could get real messy).
What a wonderful Valentine’s Day gift idea.
These chocolates look so tasty and easy to make (hopefully)! I love your special week of recipes and the idea of listing requested recipes from your readers!
Lovely and delightful post!! I have never thought of making chocolate in my own kitchen. This looks so easy beyond belief to make. I would give a try someday. Thanks.
Ciao Nami, how are you? These are lovely, I hope they are not giri choko
Oh I cannot think of anything I would rather be eating right now than this nama chocolate. Your photos are lovely!
Gosh! I love ‘Royce’ chocolate! Thank you very much for sharing this recipe. Would love to make this for Valentine’s day
I don’t know why you don’t make more desserts because you really do them so well! These are really pretty and homemade chocolates are perfect for Valentine’s Day!
Oh I’ve had Royce chocolate before and it’s so lovely and smooth. So it’s like a ganache but with more cream than normal? Really interesting!
wow homemade ROYCE?!?!! i didnt know you could make it. They look exactly like ROYCE!
I used to get them from the nrt airport when i visited tokyo – i rem they had to be refrigerated all the time!
i cant wait to try this soon (maybe after my sisters wedding as i am trying to fit into my bridesmaid dress!)
Wow. Wow. WOW! These look sinfully perfect!
Sensational Nami! They look just like Royce chocolates! And they are definitely easier and less messy compared to making truffles. Your presentation is gorgeous…you’re really quite an expert at food styling now. Love the pretty ribbons and pink background
You must know how I approve of your foray into the world of desserts! These chocolates look marvelous…and my family would be thrilled if I made these beauties! Have a great week, Nami!
Nami! glad u post this recipe since I’m a BIG fan of dark chocolate!
as always… chocolate is everyone fav dessert, even when we make it in a simpliest way
How I wish I lived next to ur house so I can get one of them before the box go to ur brother in law! Haha ha!
I’m sure he will enjoy the nama
Tq for sharing sweetie!
These are so pretty Nami! You know how excited I get when I see desserts on your site. I could see these on one of my dessert tables. Gorgeous!!!
Nami, what an incredible recipe, perfect for Valentines Day and every other day of the year!
Mandy
I’ve tried ROYCE chocolates in Singapore before and it’s delicious! I love how smooth it is and it’s real popular in Singapore. I didn’t realise that it’s so easy to make though. They also had this chocolate covered potato chips which sounds a little odd but they actually went quite well together! Lovely photos as always!
Wow Nami,
These looks so beautiful and delicious! Cannot wait to make these.
Lovely chocolate and look tempting , nice presentation too.
They look awesome!! So sweet to melt one’s heart! Your presentation is fantastic!
Nami,
I love having an excuse to eat up fresh goodies like this in a couple of days! They look delicious. Great to hear of Nama – beautifully romantic.
I have never herd about this delicacy, thank you for sharing it with all of us. the parcels are so pretty , i like it!
An ideal gift for Valentine’s Day…but really good anytime because chocolate is just so yummy!
I would love to get this sweet treat for Valentine’s day!! It looks amazingly rich and decadent!! Perfectly done!
We used to travel on JAL a lot and I became addicted to the truffles they’d bring around. Oh to be before the financial crisis and be able to fly first class again. LOL
Now I can make my own Japanese truffles!
This is divine and How lovely to make your own. I feel like running to the kitchen and make some.
Yummm! These look amazing and easy to make! About how much liquor would you add? Thanks
Hi Jess! Hmmmm maybe about 2-4 Tbsp…but it’s really up to you.
How beautiful! And they are easy as well! Love them!
Hi Nami! I can just imagine how creamy this chocolate must taste, too bad my skin would get horrible breakouts if I eat even a little bit of chocolate, so this recipe can only be appreciate by afar… Hope you have a great week, it’s pretty cold at Houston so I am thinking stews for dinner would be good!
Lovely chocolate bites Nami! Have a nice week!
I like these chocolates! And they’re easier to make then truffles (’cause they’re cut with a knife, instead of rolled into balls)!
Great recipe, Nami..!
What an amazing treat for Valentine’s Day.
My mouth is watering, Nami. LOVE this!
Nami, these are beautiful! PERFECT for the special people in our lives!
They look perfect! I love the thought of truffles without the messy rolling
Never heard of this kind of chocolate treat, very similar to ganache indeed. The squares look wonderful, love chocolate that melts in my mouth.
Beautiful!!!!!
I am a chocolate addict, this will make me so happy Nami…
Beautiful presentation….
These look so amazing, and the steps are so easy to follow! Thanks for sharing the recipe and the lovely photographs. I definitely plan on trying these out when I get the chance~
YAY a dessert and chocolat recipe
I know you don’t really make a lot of sweets but I love it when you sure these recipes with us! I’ve definitely had NAMA chocolates before but i didn’t know that it meant ‘fresh’ and that it was so similar to French truffles hehe
I’ve bought Royce nama chocolates before but didn’t really like them and i think it’s because the lady that served me wasn’t very nice either >_< so i think i'm just gonna make my own hehe
Perfect for Valentine's day that's only a week away!!! I have NO idea what i'm gonna make or get Mr Bao ~
Thanks again for the recipe and i'm sure you're brother in law is enjoying the truffles!
Nami, the chocolates look extraordinary! Especially with your lovely presentation. I wish I had such a box now. I would finish them instantly. Instead of the dinner. You are totally right: they are like a simplified version of black chocolate truffles
I must try making them one day. Thank you for your kind mention and link!
WOW! WOW! WOW! Not many more words to describe this than WOW! You are so amazing woman!
I’m with Jessica….WOW! You did such a wonderful job, I love when you bake on here.
Fantastic Valentine’s Day gift. And gorgeous photos, as always!! x
Yummy! I’ve never had Japanese truffles before but I’m so willing to try
This looks so yummy!
Thank you so much for sharing such a delicious looking treat!
Oooh these look just like melty blends! Awesome job Nami! 2012 is the year of sweets for you.
I’ve never heard of this, but it looks awesome! I love that the base is dark chocolate–the only chocolate I’ll eat as candy.
Dear Nami,
Even though I’m not a big fan of chocolate, these ones look so exquisite and best of all they are homemade too! They rival those very expensive ones that I have seen at specialist chocolate shops.
I love Royce chocolate! どれどれ、ロイスさんに近い味か調べてみようーっと！実は昨日作ろうかなと思ってました。私も似たようなレシピ持ってますよ。写真がとってもきれいです。
I really like these cocoa covered chocolates! original, beautiful and surely delicious
Great #chocolate bloghop!
These look amazing, Nami! They look exactly like store-bought ones! haha.
Gosh! Nami u you have again caught our heart on this quick and easy Nama Chocolate!!! Looking at it now makes me craving for some… i think i can eat 5 or more in one go :p And your photos look awesome!!!!
They look so lovely in the box. Good as a valentine’s day gift.
こんばんわ！
ホームメイドのチョコ、、すご〜い！
私は甘いのがそんなに好きじゃないので、自分では食べないのですが
家族はチョコとか大好きです！
そして箱もとっても可愛らしい〜〜
This looks amazing! I love anything chocolate; I didn’t realize Japan had much chocolate. If I wasn’t trying to eat healthier, I would be making this tomorrow!
Wowsers! Very impressive. I’m hooked on Ghiradeli so this recipe definitely has my attention!
So when should I visit your house for a pick up for these chocolates ?
Looks sooooo yummy!
I have never had this type of chocolate, but it looks so rich and delicious! I would love to get a box of these for V-Day!
I have no doubt your brother in law is enjoying your silky, gorgeous Japanese chocolates Nami…(what a perfect gift!) – they look beautiful and the dusting of cocoa is the perfect finish. Happy Valentine’s Nami
.
mmmm… chocolates! You’re really amazing to think of all this recipes and love your presentation.
You’re driving me crazy with this chocolate! Rather than make it myself, can I just order a batch or two? Seriously, I’ve never made chocolate but both Bobby and I love it so I can see this in our near future. Thanks so much for sharing this!
Hey Nami! Long time, no see! Wow, these chocolate look delicious and yet, so easy to make! I will definitely try them! Perfect gifts for family and friends! I see that your blog is doing SO well! Congratulations!! Jon and I are restarting our blog after a few months of neglect :/ Looking forward to more recipes! – Jackie
I am so in love with Japanese chocolates. I love the creaminess and richness of these delicacies but I have never thought of making it myself. I can’t wait to try these out soon. Thanks for sharing!
Hi Nami
Thanks for another lovely recipe. May I know what size of the tray did you used?
Hi Caroline! It’s 8″x8″. I added to tray’s size in the recipe after I published the post, so you didn’t probably see it in my email subscription. I’m sorry about that.
If you want to get bigger squares, use smaller containers (anything square works) so the height of chocolate will be taller.
If you plan to give it away as a gift and want to put in the box, you can line the box with plastic wrap and then pour the chocolate directly into the box, so that you chocolate squares will match the box. Hope this helps.
Hi Nami
I was planning on making this chocolate for valentine’s day but one problem. The chocolate melts very easily and i was wondering whether it would get melted by the time i reached school. I can’t find 70% cocoa, can i use some other chocolate?
Hi Shahreen! You need to use ice packs to keep it cool especially if where you live is warm. And yes, you can use other chocolate.
What! You make fancy chocolate too? That is a most beautiful gift!
I sure would love a box of those… ^_^ You’re too sweet!
Those are perfect Valentine treats, Nami! I’m so jealous of your brother-in-law! Is there a box of those yummy chocolates coming my way too?
Hi Nami – I just adore ROYCE chocolate – I think it’s made in Hokkaido, right? (I’d love to visit Hokkaido… but anyway) – My ex girlfriend always used to bring me some boxes when she came to visit – I’ve been trying to get my friend who lives in Japan now to send me some but he says he can never find it. In Tokyo apparently there are not so many places where you can get it – I think there’s a store at Shinjuku train station… maybe?
Anyway – I’m so glad you posted this, and to be honest I didn’t realise it was so simple to make. I might just be making this for Valentine’s Day
Impressive you are making your own chocolates.
A great Valentine’s Day treat/gift! Those look so divine. I’d love to taste Japanese chocolates.
Cheers,
Rosa
Just in time for Valentines Day! Too bad I’m overseas and can’t make this at home.
I’ll try to find it in Japan instead. 
These would be perfect for valentines day! Your pictures are stunning Nami!
I love this no bake dessert! I can imagine that it does melts in the mouth. Beautiful photos and great recipe too..I will try making it! Thank you for sharing dear friend and have a great day!!!!
Nami Nami Nami
D
D
Happy Val’s day~
Ready to try this recipe!!!
I do love choco~ Easy to make :9
I hope my BF and family would loved this choco~
THANK YOU
This is indeed “fresh” and beautifully simple – the chocolate is the star as it should be.
Wow, do you accept orders? Ship me a few boxes please
These gorgeous homemade chocolate make beautiful valentine gifts. perfect!
This a perfect for Valentine’s…beautifully done Nami.
Oh! I live near LA…if you have a chance to be in the area, please let me know and we sure should meet.
Hope you are having a wonderful week
Your Nama chocolates look beautiful and rich. What a special gift indeed. I’m thinking that you have a very lucky brother in law!
Oh my. This is such a sweet recipe! Perfect for V-day!
I LOVE chocolate and I can’t even recall why I haven’t made my own homemade chocolate before. Since you posted this recipe (which I am so happy you did), I will definitely be trying it this weekend.
Oh my gosh, how talented are you!
That looks fantastic Nami! A good idea to make. Thank you for sharing the recipe.
That looks SO good!!!! It’s like…Meiji chocolate truffles, right?
Mmm, looks like little squares of decadent ganache. You can’t beat that!
That looks super yum. Did you line the pan with parchment paper, is that’s what’s shown in the one picture?
Yes, it’s in step #2.
Nami-your chocolate squares remind me of truffles, but made in a sheet pan. Love the recipe, and the gorgeous photos!
Congratulations…yet, on another fabulous dessert you made:DDD
Hi Nami, thanks for sharing this wonderful delicious chocolate. Looks extremely good and tempting. Love your presentation. Have a nice day.
Nami, I’m so glad you shared this recipe! I’ve had these Japanese chocolate before – they really just melt in your mouth. So delicious! And I’m surprised to find out that they are not that difficult to make. And next time I’m in a Japanese grocery store, I should look for the Joyce brand as well.
Oh I would love to go to Japan and among other wonderful things taste such chocolate
divine recipe, Nami! and such charming photos. I’m not one for making sweet things – but I know what to ask for next time my husband goes to Japan, that’s for sure!
Oh yes! I know Royce’s chocolates very well! I’m so glad you shared this post- It’s a winner and great for any occasion for presents!
Perfect for Valentine’s Day! This chocolate must not be too sweet as no sugar is used. Very easy to make too. Will have to give it a try one of these days.
Hi Nami – I fell in love with Nama chocolate the first time I tasted it!
Thanks for this great recipe, I’m definitely going to make it! How would you make a maccha version?
Hi Jack! I haven’t created the recipe yet, but I know you need white chocolate, fresh cream, and matcha powder. The method is pretty much the same. But be careful to use white chocolate because it’s harder to handle compared to regular chocolate.
Thanks so much Nami! I will try and make both the dark chocolate as well as match a
WOW! Homemade chocolate?? Pretty sure this is the best thing I’ve come across today!
I was looking at your gorgeous chocolates and I was thinking that they just look like french chocolates. lol I have to try this recipe out, I still have some belgian dark bitter chocolate in my freezer (its in the freezer because of the ants), I can surely use that one right? arrigato nami! XD
Hi Nami! I love the simplicity and elegance of this dessert. I would love to grab a piece and just devour it! Beautifully styled too!
P.S. I think you should do more dessert posts
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This is so perfect for Valentine’s Day, or any day for that matter! Need chocolate now!!!
Homemade chocolate nothing can beat that. And with few ingredients no messy rolling this recipe is gonna be on my cookbook. Thanks Nami.
Why buy some when you can make it? These chocolates ARE perfect for valentines day coming up and they are not even difficult to make! Another great post, Nami
I love all your recipes, food styling and photography but I hope you keep posting more desserts! 
I will definitely try this. Thanks for sharing.
Hi Nami, It has been far too long since I last visited your lovely website. Just subscribe to your feed so I won’t miss your posts anymore:) Nama chocolate is new to me but it looks amazing! I love that you made this for readers requests, so sweet
These look absolutely perfect!! I love easy truffles like this and can’t wait to try. I haven’t heard of nama chocolate before, but now I must try them!
Who knew the Japanese loved chocolate as much as we do? Reminds me of fudge!
How fresh looking is that, Nami! Nami’s Nama Chocolate!
I love it that it rhymes
I am just drooling over your homemade chocolate. If you do ship some to Shannon, can you ask her to hand some over to me too please? LOL.. Simple and delectable and it’s Sharffen Berger. I bought a couple back while I was in San Fran. I have yet to use them. Lets just say I couldn’t bear to use it since I have no clue when will I be back. Missing ya and Happy Valentines Day in advance!!! Hugggsss
Hey Jo! I remember you were talking about Sharffen Berger. Glad you bought a couple of them. If you want more, let me know. I’ll ship to you more, so bake something delicious with them!
Stop cooking/baking right now and become a chocolatier! If only my mouth were my eyes! So delicious my mouth is already set at drool factor five! Have a good valentines Nami!
Those are just gorgeous!! I personally love that you don’t have to roll them!
Gorgeous! Love the neat little squares.. my husband doesn’t like cocoa powder coated chocolate (crazy, right?), so I might dust this with some drinking chocolate instead… Love this recipe, Nami! Your brother-in-law has finished the whole box, I’m sure… Thanks for sharing
These look delicious! I just love your photos. They make me want to reach in and take a bite!
I really love this version of truffles, they look amazing!
Hi i was given some boxed chocolates and LOVED them so went looking where i could buy them in aust and came across this reciepe, my friend said she’d give it ago and put a bit of baileys liquor in it and they turned out bitter and not very nice she used your normal type of thickened cream & Lindt 70% chocolate. Should she be using a different cream?? HELP as i really wanted to make my own and give to her
Hi Stella-May! If it’s bitter, then try with milk or semisweet chocolate instead of dark chocolate. It will be less bitter. You have to use cream, and that’s not the reason why it’s bitter. I really like rich dark chocolate, but I know some people prefer milk or semisweet chocolate. Hope this helps!
thankyou so much, I will try with a semi sweet chocolate, i am inlove with this chocolate and not sure where to buy it, so try and make i shall… again thanks will let you know how it goes
wow, this is so easy to do…I love to make this on Nami is it okay to use a tray with different shapes?
Hi Raquel! Sure, you can use small mold etc. If it’s big container, make sure you cut into small pieces. It’s very rich chocolate and you definitely don’t want to bite a big piece. Small tiny bites and you enjoy eating one after another…
I am waiting for a box — these look divine, Nami
Your brother in law is super lucky. And I am jealous 
These are awesome Nami
LOVE IT!!
I didn’t realise (without sounding ignorant I hope) that Japanese had their own version of truffles – I know there are a lot of cute sweet snacks, etc but didn’t know rich chocolate truffles were one of them!
Nami, your homemade chocolate is incredible! It looks so rich and intense… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration
Nami, what a great recipe! I can’t wait to try it. Perfect Valentine’s gift for my husband!
Really, home made chocolate? Amazing Nami!
Thank for this recipe, I will definitely try it 
This version sounds so simple N. I make one with milk powder butter and sugar. When overcooked, the chocolate doesn’t turn out well. Everytime I make them, I will be stressed he he
But now I am going to try your version. Simple and straightforward.
Oh, I miss the chocolates from Royce. They never last in this house. What a wonderfully easy recipe. As I’m not much of a baker, I’m so glad your recipe has such simple ingredients. Definitely would like to give this a try as your pics are just too appetizing.
Thank you so much Kit.
I hope you enjoy making and eating it! 
Those chocolate bars look divine! What a great recipe for Valentine’s Day! Also a great gift idea to give out. Hope you are having a wonderful day.
Natalie
Ah, it’s so nice to see you making desserts! And chocolate! Love the chocolate! These treats would make stunning gifts for any occasion (at least I’d be happy to receive them any time)!
I’ve tried once to make chocolate and let’s just say – it didn’t turned out as expected
I love how simple yours is. And the photos are stunning! You’ve come so far since I started reading you!
If you still have some chocolate left I’ll be glad to take it off your hands, you know, that’s what friends are for :d
Hi Nami…was wondering is the cocoa dusted over the top if the chocolate only or all over each slice?
Hi Fern! It’s up to you. I dusted on top, then I also applied more on sides when I transfer to box and plates. I like cocoa texture, but if you don’t care for it, it’s not necessary.
I’m SO impressed that you made your own chocolate! WOW!
Made these yesterday and relished them! I couldn’t believe how easy it was. Since I made these for my lil one, i simply avoided adding any liqueur and it was pleasure to watch him enjoy homemade chocolate
surprisingly for a 20 month old, he rather likes bitter chocolates! Thanks, Nami for posting a winning recipe!
Hi Sia! Thank you for trying this recipe. I’m really happy your little boy even liked this!
Yay!
Hi there! I was just wondering if you could tell me what the fat percentage of the heavy cream is? I can’t find it over here (i guess they just don’t call it heavy cream) but i figure if something has a similar fat content it should be ok?
Thanks!
I just threw away the package this afternoon (arh!), but according to Wiki, the fat content is 36% or more. Hope it helps.
http://en.wikipedia.org/wiki/Cream
oh what a shame! but thanks! ^_^ I’ll make them this weekend!
Thank you for the great recipe, it taste exactly how I remember Royce to be. Can’t thank you enough!!
Aww thanks so much, S! I’m really happy to hear you enjoyed it. I need to make your cognac version soon!
hello, i LOVE Royce nama chocolate but it is kinda pricey in the Philippines so I would really like to try this recipe. I have no knowledge about alcohol so can you recommend good liqueur? and how much should i add? thank you so much.
anyway your site is awesome
Hi girlie! I also don’t put alcohol but I know people put Grand Marnier or Cointreau. You can start with 2 Tbsp, and add more if you like. Thank you for your compliment!
Hi, Nami I have been missing for a while trying to catch up on things Iv’e missed this looks so good and your explanation of the word (Nama) only adds to my chocolate vocabulary. The + side as well is I can experiment with the alcohol element.
I really love chocolate, and these looks sooo good at this hour:)
I just made it today and it turned out great, I love it, I heard about nama chocolate for awhile but since I live in America, I couldn’t taste the “real” nama chocolate, now I have my own nama at home. Thank to u
Btw, I really love green tea flavor so I hope that u can give us the recipe for that by any chance
Thank u so much !!!
Hi Mimi! Thanks for trying this recipe and I’m glad to hear you enjoyed this nama chocolate! I haven’t created a recipe for the green tea version, but the method is pretty much the same: you will need white chocolate, fresh cream, and matcha powder. But be careful to use white chocolate because it’s harder to handle compared to regular chocolate.
I am so glad to learn that Nama Chocolate can be made. I thought that’s the range of chocolate under Royce brand. Tasted it once when my friend brought it back from Japan. Yah, he got it at Narita Airport. We can get it locally in Isetan but it costs more than double the price paid in Japan. Now I can make my own Nama Chocolate in my kitchen!!! Yabedabedoooooooo! My birthday is just around the corner. Probably will made it as a treat for myself and as an offering to the monks in our temple on my birthday.
Thanks a lot for this recipe!
I just saw this recipe on Fern’s blog and found out that it’s your recipe! Cool! I love chocolate. Homemade chocolate? Sounds delicious! I’m saving the recipe for Christmas time.
Thanks for posting this! I love ROYCE’ Chocolate. I used to buy it when I was still in the Philippines. Unfortunately there’s none here in the US. So thanks for posting, I will try this soon!
why i cant release or remove the nama chocolates from baking sheet, it stick very firm, how to remove it
Did you line with parchment paper? If so just lift it up and peel from side – it should come off quickly.
is it the paper we use to bake cake?i was using that paper, is hard to release, sticky and i need to cut it off especially the bottom part and waste part of it.anyway i would like to thank you for providing such good recipe, can be say is 90 per cent similar to royce name chocolates, i love it so much, thanks again Nami.
Thanks for your feedback – I really appreciate it! Yes, so you used the parchment paper but stick to the bottom part. I try to think what could cause it, but I’m not sure. Maybe fat content inside the chocolate? I don’t make dessert enough that I’m not experience enough to come up with any possible reasons. I’m very sorry I’m not very helpful here.
I’m glad though that the taste was okay. I hope you didn’t ruin too much of a good chocolate! >_< Thanks again for leaving your feedback!
Hi Nami, I made some nama chocolate with a recipe similar to yours last week, but it is very hard and not soft. Need help, do you have any solution to save my precious chocolate?
Hi Lilian! It’s hard for me to say why yours is very hard even the recipe you used is similar to this recipe. Mine is not like a chocolate bar hard, and it’s soft enough when biting into it. If I leave it at room temperature it would probably melt or get too soft. If you keep it out and doesn’t become softer, I’m not sure how you can save it… Sorry I couldn’t help more.
Hi Nami! Came to this post from Mel’s blog and I’m going to make this for Xmas! Thanks for sharing!
Hi Nami, just saw this post, utterly tempting! I am going to try making it this weekend. Am thinking of adding alcohol, maybe rum or kahlua. If so, how much should i add? Thanks for this lovely recipe
Hi Esther! I’m terribly sorry for not getting back to you sooner. I assume you already made it this past weekend.
Someone asked the similar question above and I mentioned 2-4 Tbsp. Hope your Nama Chocolate turned out well.
>w<.. Uhm.. me and my friend saw this recipe and decided this was the recipe we are going to use to make Valentine Chocolates. I was just wondering how long can the chocolates last not in a refrigerator/cooler since Valentine's Day will be on a school day?
Hi Kelsey! Depending on where you live – do you live in a cold place? This chocolate is preferably kept in fridge or in cold place until about 5 minutes before eaten. They should be eaten when they are slightly soft and cool. Some readers who commented above live in Southeast Asia and said it started to melt while cutting. Hope this helps…
Hello Nami. I am doing an article for valentines in a independent illustration zine and found this recipe which is wonderful. Would I have your permission to include this in my article if I make sure you are credited on the page?
Warm Regards,
Deborah Clerkin
Hi Deborah! Thanks for your email – sending you email.
its looks so delicious, can i just shape it into heart instead retangle? I want to make it for valentine’s day
Hi El! Sure, you can do it. How big the heart shape is going to be? Ideally, you should cut into pieces before you give away. Nama Chocolate is rich and it melts after you take it out from fridge. If you can, I recommend you to cut nicely before packaging, so you can pick up a piece to enjoy. Hope this helps.
Hey Nami! this recipe looks wonderful! & i’m planning to use your recipe to make it for Valentine’s Day. However, i was wondering if I could use silicon molds (http://image.made-in-china.com/2f0j00DvjaLPYWnFqO/Silicone-Chocolate-Mould-Candy-Mold.jpg) instead of an 8″ square baking tin? I happen to live in Singapore, and I’m afraid it would melt by the time I reach school. Is there any other solution other than using a cool pack to keep them not melted? Also, is it possible to use either cocoa butter or powdered sugar to make the chocolate sweeter? So sorry for the many queries!
Hi Christel! Although I’ve never used silicon molds before, I think it’ll work out just fine.
Well, cool pack or ice or anything to keep it cold is necessary. As long as you can keep it cool ALL THE TIME like refrigerator temperature, it should be fine.
If you could use milk chocolate instead of semisweet if you don’t like the bitter taste of chocolate. I personally prefer more cocoa in it, but milk chocolate will be more mild and you don’t really need to add sugar in it. But of course feel free to adapt to your liking.
Hope this helps!
thanks so much for your help, Nami!
since that i’m using silicone molds, do i need to grease it before pouring in the mixture?
Hi Christel! I did a little bit research for silicone mold method. It looks like the best way is to apply thick coating of tempered chocolate on the mold first (you need additional chocolate for this). Put the mold in the refrigerator to let it cool. You make nama chocolate until step #4. Then let it cool down before you pour the chocolate into the molds. You only put 80% full. Drop the mold on the kitchen counter to make the surface flat and smooth. Keep in the fridge till the chocolate is firm.
I haven’t tried this method on my own, so this is what I could advise from my online research. I hope it will work out! Good luck!
thanks so much Nami! tempered chocolate is where i have to let the chocolate cool until a certain temperature and add cocoa butter right?
really sorry, i researched on tempered chocolate before, and there were so many ways, i’m unsure of which method to use!
No problem at all! Here’s the link of Chocolate Tempering in case someone else is interested: http://candy.about.com/od/candybasics/ht/temperchoc.htm
Hope this helps. Please feel free to ask me.
I’ll answer the best I can.
hey nami!
i would like to do a follow up (:
sadly, due to hot climate, the nama chocolate was still too soft even after refrigerating them for almost a day. i put them in a freezer instead for at least 8 hours, and it’s fine!
as the nama chocolate was too soft, i wasn’t able to take it out from the silicon mold nicely, was they would break.
Wow Singapore is really warm this season. I wish to be in such warm weather as it’s been so cold here.
Thank you for your tip on freezing them. Sounds like that’s a necessary step if the chocolate melts so quickly! Must be hard to give chocolate gifts….and I assume stores won’t carry them at room temperature there.
Thank you very much for trying this recipe and giving me feedback though. I now learned about the difficulty of making this chocolate in hot climate and can advise others properly.
Hello Nami,
I really want to try this recipe of yours as a gift for my boyfriend on Valentine’s. I want to ask if I have to use the type of chocolate that is specially made for cooking, or just any chocolate brand will do (the normal chocolate bars in supermarkets like Lindt or Cadbury). Thank you ^^
Hi Anh! No, you don’t have to but I recommend you to use good quality chocolate. Your choices look good – pick the best one you can find at the supermarket!
Hope you enjoy this recipe. 
Wow! Those look awesome.
I had an attempt at this…I followed the recipe as far as I could…but I didn’t get too far…I used very high quality cooking chocolate 70% cocoa…and the right cream..however in the end when I used all 400g of the chocolate, the end product became super oily and lumpy, what happened? :/
Hi Ceres93! I’m sorry it didn’t work out. I think I know the reason because I’ve done it before. I think some of your utensil or pot might have been wet, even small amount of water could cause this. I attach a link here just in case you are interested.
http://candy.about.com/od/workingwithchocolate/a/chocmistakes.htm
Hi Nami, with my pots and utensils I made sure they weren’t wet because I knew it would seize if there was any water in it…is 400g of chocolate too much maybe..?
Thank you for your response Ceres93! I always like my cream to chocolate ratio to be 1:2 for rich flavor and it works for me.
My blogger friend just made Nama Chocolate using my recipe but she increased the cream and added butter and honey.
http://www.notquitenigella.com/2013/02/14/nama-chocolate/
Hope you can adapt and make Nama Chocolate because it’s soooo good…
Thank you for your friend’s recipe! I’ll have a go at using hers…hopefully I won’t fail this time! |:
Good luck!
thanks so much for this recipe. i want to try these. royce just came to nyc and i’m addicted. i’d love to make my own.
Thank you Dina! Oh so lucky! Hope SF will get ROYCE’ soon too! Enjoy!
Gratitude chocolates for my family! Just made them, and now I’m waiting for them to become stiff. I tried the “batter”, A-MAZ-ING! It is soooo good! I just really want to try the chocolate after it is completely done! I wanted to put a cherry or an almond in them before they became stiff, but I forgot to get some at the store…but I know they are going to be good either way! Thank you so much for sharing this recipe, I have been looking for this! A-MAZ-ING!
Hi Shelby! Thank you SO much for your feedback, and I’m really happy to hear you and your family enjoyed this chocolate! Thank you for your time to drop by and write feedback.
Do you think I could use this recipe for a 7″ by 7″ square pan??
Thanks. btw, your blog looks great
Hi Raymund! Sure you can use 7″ x 7″ but the height of chocolate will be a little taller than mine. Thank you so much for your kind compliment.
I bought a few boxes of royce chocolates from japan. Can i freeze them?
Hi Grace! From what I found on Internet (I have never made enough that I need to store in freezer), you can freeze in the freezer up to 2-3 months. However, alcohol in the chocolate (if any) will be evaporated by then and the quality will not be as good as when it’s fresh. It’s also highly recommended to pack in air-tight container so your chocolate won’t absorb other food smell in the freezer. Hope this helps!
i made this by adding milkmaid ,coco powder chocolate,
Thank you for trying this recipe! I hope you liked it.
made this yesterday, it was really delicious!!! Thanks for the recipe! But it was SUPER HARD to cut it :’( it’s all sticky and starts to melt few minutes after I took it from the freezer… maybe due to hot weather? SO, my bro said that it tastes good but looks =_=|||
Hi Rein! Thank you for trying this recipe. I heard from some readers in SE Asia that nama chocolate starts to melt when they put it outside. I can probably suggest to cut inside the A/C or cut at night when it’s cooler? Another suggestion is to make small batches so you cut less? Sorry I can’t be much of help….
excellent recipe..easy and yumm..my nama chocolates are getting ready in the fridge:)
I have a question.. Is this the same as Meiji’s MeltyKiss chocolates?
Hi Stephanie! I love those MeltyKiss! But this is a copycat of Royce’ nama chocolate.
http://www.e-royce.com/english/product/index.html
Hi, Nami,
My whole family are chocolate crazy, I would to make myself. May I know using van houten coco powder ? Or have to use coco in bar?
Thanks for your recipe!
Regards,
Lf
Hi Lf! You will need to melt a chocolate bar AND later you sprinkle cocoa powder to finish. You can use any brand of chocolate and cocoa powder, but I recommend a very good kind. van Houten cocoa sounds perfect. Hope I answered your questions…
hi Nami! I’ve just made a batch of this recipe and can’t wait to dig in!!! how long does yours usually take to firm up in the fridge?
Hi Yen! Of course it depends on temperature, but it didn’t take too long, maybe a couple of hours at most. Hope you will enjoy it!
thanks so much! it was perfect after two hours, and i might try using a pizza cutter next time to avoid shards, think that might work? my son loved royce chocolates when we visited singapore so this is a very nice treat for him (if i don’t gobble it all down myself first)!
Hi Yen! Hope your son enjoy(ed) the chococlate.
This nama chocolate is very dangerous to keep it around for me too. About the pizza cutter – hmm good knife always works for me, but never thought of using a pizza cutter. I can use more strength when I use a knife, so as long as it’s sharp, I like using a knife. Don’t forget to warm up the knife when you cut too (but please wipe the water if you use hot water). Enjoy! 
Delicious, thanks Nami, I am a big fan of your blog, what a beautiful project. I will definitively try it with some premium peruvian dark chocolate!!! Saludos!
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