Royce' Nama Chocolate
Prep time
Total time
Recipe type: Dessert
Serves: one 6" x 6" square
  • 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
  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.
Recipe by Bear Naked Food at