Nama Chocolate (生チョコ) was invented in Japan by chef Masakazu Kobayashi in the 1980s, probably inspired by Pave de Geneva (a Swiss dessert). The main Japanese company that produces it is Royce, based in Hokkaido.
Even today, Nama Chocolate is one of the most appreciated gifts by the Japanese, especially on Valentine's Day.
- 200 ml liquid fresh cream
- 180 g dark chocolate
- 60 g butter
- 1 tablespoon of rum
- to taste unsweetened cocoa powder
- Heat the cream in a saucepan, without boiling.
- Stirring constantly, add the butter, chocolate and rum. Form a homogeneous cream.
- Pour the mixture into a lined rectangular container. Refrigerate at least 4 hours.
- Remove from the refrigerator and place the "block" on a work surface. Cut it into many small square-shaped chocolates.
- Dust with bitter cocoa on all sides.