nama chocolate

A vegan take on this classic Japanese treat! These rich and creamy chocolate truffles literally melt in your mouth!

Vegan Nama Chocolate

cashews (soaked overnight)

water

chocolate

cashew cream

tbsp liqueur of choice (optional)

butter

tsp cacao powder (for dusting)

Drain the soaked cashews and transfer them to a blender. Add the water and blend until fully smooth, about 1 minute.

Cashew Cream

Line two 3-inch square pastry cutters or one 3x6-inch rectangle cutter with parchment paper. Another option is to use a small baking dish.

Finely chop the dark chocolate and transfer it to a small mixing bowl.

Heat the cashew cream (only 90g, not the whole batch of cashew cream) over medium heat in a small saucepan. Just before it comes to a boil, pour the hot cashew cream over the chopped dark chocolate and stir until the chocolate is fully melted.

Stir in the liqueur if using, and the vegan butter. Once fully combined, pour the ganache into the lined pastry cutters, or baking dish. Tap the baking dish a few times on the counter to remove air bubbles.

Refrigerate for at least 3 hours or until the ganache has firmed up.

Remove the chocolate from the baking dish. Run a large knife under hot water and pat it dry with a kitchen towel. Repeat this step before every cut. Cut the chocolate into 1-inch squares.

Using a fine sieve mesh, sprinkle cacao powder all over the top of the squares of chocolates. Transfer the chocolates to a plate or box and store them in the refrigerator.

Nama chocolates are best served chilled. It will keep for up to 5 days in the refrigerator.

Nama Chocolate

Bonjour à tous les deux ... 
Absente, depuis juillet dernier, heureuse de vous retrouvez ! Que de découvertes en prévision, Génial !
J'ai réalisé ta recette de Nama végan, c'est sublime *****
Comme j'ais supprimé le sucre rapide de mon alimentation, j'ai pris du chocolat 85% et le résultat est Top, charnu et surtout à peine sucré pile poil comme j'aime !!! Ce sera donc ma version, de mon Nama préféré.

Par contre, je dois en faire pour des amies, qui eux préfèrent le chocolat au lait, 

A ton avis, je procède de la même façon, que pour le chocolat noir, juste en changeant le chocolat, ou y a t-il d'autres modifications à faire ? 

Merci beaucoup pour cette fabuleuse recette, qui va rester dans le cœur et la mémoire de tous ceux qui vont la réaliser. C'est un plaisir addictif mais totalement maitrisé ...

Nama chocolate is my love, nama chocolate is my life. After being a vegan, this is the thing that haunted me the most. I couldn’t find good ones in the areas near my place. Thanks to your blog, now I have good nama chocolate to eat and I also can gift them to my family and my friends. Next time, I’ll try to make a different flavor :)

If you are a fan of nama chocolate, this recipe is perfect for you. I tried and it was surprisingly easy to make. Plus, it tasted soooo good. Thank you for the recipe!!!😁👍🏼

Our version of the famous Royce' Nama Chocolate is made with quality dark chocolate and easy-to-find ingredients. Enjoy every bite of silky, smooth, and rich chocolate that you can also share with your loved ones.

Royce&#8217; Nama Chocolate Hack Recipe

14¼ oz dark chocolate bar

heavy cream

cocoa powder

brandy

Step 1.1

Grease a baking casserole of your choice and line it with parchment paper, preferably 8-inches. Allow excess parchment paper to hang over its edges.

Step 1.2

In a saucepan, add the heavy cream and heat for approximately 15 minutes or until simmering. Remove from the heat.

Step 1.3

Add the shaved dark chocolates and your choice of liqueur into the heavy cream and whisk until melted and completely smooth.

Step 1.4

Pour the mixture into your prepared baking dish and smoothen the surface. Tap the baking dish onto the counter a few times to release any air bubbles.

Step 1.5

Pour the mixture into your prepared baking dish and smoothen the surface. Tap the baking dish onto the counter a few times to release any air bubbles

Step 1.6

Wrap with cling film and transfer to a chilled area. Allow the chocolate to firm up for at least 6 hours, preferably overnight.

Step 1.7

Prepare a pot with very hot water, when you’re ready to portion your chocolate.

Step 1.8

Once the chocolate has firmed up, using the excess parchment paper for leverage, lift to release from the baking casserole and transfer to your working area.

Step 1.9

Dip the blade of the knife in the pot of hot water then dry it well with a towel or heat the blade of the knife with a kitchen torch.

Step 1.10

Cut the excess chocolate around the edges to have nice sharp corners.

Step 1.11

Make sure to constantly clean and warm your knife before each cut to achieve a nice sharp cut. Cut the chocolate into 1-inch strips then cut the strips into cubes.

Step 1.12

Sprinkle cocoa powder on top. If you want all sides to have cocoa powder, you may dip in cocoa powder to coat all sides. Work quickly, as the chocolate has to be maintained cold. You may need to chill the chocolate at intervals while portioning.

Step 1.13

Serve your nama chocolates on a plate and enjoy!

https://www.youtube.com/watch?v=BiMzktIvg2c

There's something about Nama chocolate's rich and velvety texture that when you take a bite, it just melts in your mouth. With our easy-to-follow recipe, it's a perfect Valentine's Day gift idea to give to your loved one. 💖

🔴 Check the full recipe on how to make this wonderful Royce’ Nama Chocolate Hack here: https://recipes.net/dessert/chocolate-desserts/royce-nama-chocolate-hack/

Ingredients
14¼ oz dark chocolate bars, at least 70% cacao content, shaved
¾ cup heavy cream
½ cup cocoa powder, plus more as needed
1 tbsp brandy, rum, whiskey, or bourbon

⬇️ How to make Royce' Nama Chocolate Hack ⬇️
0:09 Grease a baking casserole of your choice & line with parchment paper, preferably 8-inches. Allow excess parchment paper to hang over its edges
0:16 In a saucepan, add heavy cream and heat until simmering. Remove from heat
0:26 Add shaved chocolates & your choice of liqueur into the heavy cream and whisk until melted & completely smooth
0:39 Pour the mixture into your prepared baking dish and smoothen the surface. Tap the baking dish onto the counter a few times to release any air bubbles
0:49 Transfer to a chilled area, sealed, & allow the chocolate to firm up for at least 6 hours, preferably overnight. Prepare a pot with very hot water, when reading to portion your chocolate.
0:54 Once the chocolate has firmed up, using the excess parchment paper for leverage, lift to release from the baking casserole & transfer to your working area
0:59 Cut the excess chocolate around the edges to have nice sharp corners. 
1:04 Cut the chocolate into cubes. Make sure to constantly clean and warm your knife before each cut to achieve a nice sharp cut. Then cut the strips into cubes. 
1:19 Sprinkle cocoa powder on top. If you want all sides to have cocoa powder, you may dip in cocoa powder to coat all sides. Work quickly, as the chocolate has to be maintained cold. You may need to chill the chocolate at intervals while portioning. Serve on a plate and enjoy!

🔴 For more recipes: https://recipes.net/
🔴 For more Valentine's Day Recipes https://recipes.net/seasonal/valentines-day/

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Top 2 nama chocolate recipes from across the web

The most viewed nama chocolate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Nama Chocolate

Royce&#8217; Nama Chocolate Hack Re...

The most viewed nama chocolate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Royce’ Nama Chocolate Hack Re...