>Nama Chocolate, or Nama Choco (生チョコ) for short, is a type of ganache made with a simple yet divine blend of chocolate and cream cut into squares and dusted with a generous coating of rich cocoa powder. It’s essentially Japan’s take on the well-loved chocolate truffle.
>The name “Nama Chocolate” comes from the Japanese word “nama” (生) which means fresh (or raw/uncooked) and highlights the use of fresh cream (nama kurimu), as one of its key ingredients. Because of its high moisture content, it has a shorter shelf life than regular chocolate truffles and must be refrigerated.
>Despite Japan not being a center player in the chocolate world, Nama Chocolate is a Japanese creation, invented by Yokohama-based confectionary company, “SilsMaria” (シルスマリア) in 1988. It boasts a silky, almost buttery texture that melts in your mouth, and has a rich, creamy and chocolatey flavor. It is a popular gift or souvenir chocolate, especially the famous brand “Royce” from Hokkaido.
>Due to its simple ingredients and preparation combined with its luxurious taste, it is a popular chocolate to make at home and gift to loved ones on Valentine’s day in Japan.
>The name “Nama Chocolate” comes from the Japanese word “nama” (生) which means fresh (or raw/uncooked) and highlights the use of fresh cream (nama kurimu), as one of its key ingredients. Because of its high moisture content, it has a shorter shelf life than regular chocolate truffles and must be refrigerated.
>Despite Japan not being a center player in the chocolate world, Nama Chocolate is a Japanese creation, invented by Yokohama-based confectionary company, “SilsMaria” (シルスマリア) in 1988. It boasts a silky, almost buttery texture that melts in your mouth, and has a rich, creamy and chocolatey flavor. It is a popular gift or souvenir chocolate, especially the famous brand “Royce” from Hokkaido.
>Due to its simple ingredients and preparation combined with its luxurious taste, it is a popular chocolate to make at home and gift to loved ones on Valentine’s day in Japan.
