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Royce’ Nama Chocolate

 
Anybody who has sampled Royce’s Nama Chocolate can easily agree that it is possibly the most exquisite form of chocolate to ever be tasted. These cubes of indulgence are just so rich in taste, smooth in texture and meltingly sinful that there is no such thing as just one cube of Nama Chocolate. Of course some people with great discipline may be able to master that skill, but in the reality of living only once, it is highly recommended that you enjoy as much as you can. Remember, moderation is key.

Bear Naked Food Royce' Nama Chocolate

 

Giving friends and family Royce’s Nama Chocolate is possibly one of the greatest delights and gifts to be presented. Unless you are allergic to chocolate of course. However why not give this opportunity to kick it up a notch, by making your own Royce’s Nama Chocolate? Did I also mention it is incredibly easy to make? As the star ingredient is chocolate, it is definitely worth using good quality chocolate.

Bear Naked Food Royce' Nama Chocolate

 

The bright side of knowing how to make your own Nama Chocolate, is the amount of flavors, variations and degree of personalization you can create out of it. Going to a fancy dinner party? Why don’t you bring some white chocolate mojito flavored Nama Chocolate for the host? Cut into diamond wedges instead of the usual squares. Christmas gathering? Dark chocolate mint Nama Chocolate works wonders. The possibilities are endless. Spike up your chocolate with port or whiskey, or add in some grated orange zest, the choice is yours.

Bear Naked Food Royce' Nama Chocolate

 

So set a day aside to master this technique and recipe fast, and be prepared for an eternal showering of praises and compliments from grateful relatives, colleagues and friends. Do not be surprised if some envy comes your way too. 

 

Ingredients:
160 g dark chocolate (I’m using Valrhona Caraibe 66%)
120 g semi-sweet chocolate (I’m using Valrhona Equartoriale 55%)
3/4 cup (200 ml) whipping cream
1 tbsp (15 g) unsalted butter
Pinch of salt
2 tsp crème de cacao / rum (optional)
2 tbsp unsweetened cocoa powder for dusting

 

makes one 6″ x 6″ square (cuts into 36 x 1″ pieces)

The line up.

The line up.

I'm using Valrhona 66% dark

I’m using a blend of Valrhona 66% and 55 % chocolate.

 

Chop both types of chocolate finely and place into a medium heatproof bowl.

g

 

Bring the whipping cream to a gentle boil and turn off heat. Allow to cool for a couple minutes.

h

 

Add the butter, pinch of salt to the bowl of chocolate and pour in the warm cream.

j

 

Let it rest for 1 minute before stirring the mixture.

Your chocolate ganache should be smooth and silky. Add in liqueur if using.

j

 

Line a 6” x 6” square tin with non-stick baking paper and pour the ganache into it.

Step 1: Place baking tin on a piece of non-stick baking paper

Step 1: Place baking tin on a piece of non-stick baking paper.

Step 2: Cut off the corners

Step 2: Cut off the 4 corners.

Step 3: Line the tin with prepared baking paper

Step 3: Line the tin with prepared baking paper.

j

 

Smooth the top with a spatula and refrigerate for at least 4 hours.

I like to secure the flaps with bulldog clips.

I like to secure the flaps with bulldog clips.

Remove the baking paper from the tin and flip over the nama chocolate onto a clean sheet of baking paper.

l

 

Using a clean knife, cut the chocolate into equal pieces.

For a cut, wipe knife with a slightly damp cloth after cutting into each section.

For a clean cut, wipe knife with a slightly damp cloth after cutting into each section.

Dust generously with unsweetened cocoa powder and serve.

Bear Naked Food Royce' Nama Chocolate

 

They keep well in the fridge for 2 weeks.

Bear Naked Food Royce' Nama Chocolate

 

Bear Naked Food Royce' Nama Chocolate

 

Bear Naked Food Royce' Nama Chocolate

 

 

Royce' Nama Chocolate
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: one 6" x 6" square
Ingredients
  • 160 g dark chocolate (I’m using Valrhona Caraibe 66%)
  • 120 g semi-sweet chocolate (I'm using Valrhona Equartoriale 55%)
  • 200 ml whipping cream
  • 15 g unsalted butter
  • Pinch of salt
  • 2 tsp crème de cacao / rum (optional)
  • 2 tbsp unsweetened cocoa powder for dusting
Instructions
  1. Chop both types of the chocolate finely and place into a medium heatproof bowl.
  2. Bring the whipping cream to a gentle boil and turn off heat. Allow to cool for a couple minutes.
  3. Add the butter, pinch of salt to the bowl of chocolate and pour in the warm cream.
  4. Let it rest for 1 minute before stirring the mixture.
  5. Your chocolate ganache should be smooth and silky. Add in liqueur if using.
  6. Line a 6” x 6” square tin with non-stick baking paper and pour the ganache into it.
  7. Smooth the top with a spatula and refrigerate for at least 4 hours.
  8. Remove the baking paper from the tin and flip over the nama chocolate onto a clean sheet of baking paper.
  9. Using a clean knife, cut the chocolate into equal pieces.
  10. Dust generously with unsweetened cocoa powder and serve.
  11. They keep well in the fridge for 2 weeks.

 

 

Darren

Darren

Contributing Author at Bear Naked Food
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.
Darren

Latest posts by Darren (see all)

Darren
Darren
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

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