Recipe information
Make Nama in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Nama Chocolate (soft ganache) Ingredients
Coating & Finish
Equipment (not eaten)
Nama Chocolate (soft ganache) Directions
1. Prepare pan
Line an 8-inch (20 cm) square pan with plastic wrap or parchment, leaving an overhang on two sides to lift the set ganache out easily. Ensure the lining is smooth against the pan.
2. Chop chocolate
Place the finely chopped dark chocolate in a heatproof bowl so it will melt quickly and evenly when hot cream is added.
3. Heat cream
In a small saucepan, combine the heavy cream and golden/corn syrup (if using). Heat gently over medium heat until it just begins to simmer and small bubbles form around the pan edge — do not let it boil vigorously.
4. Make ganache
Pour the hot cream over the chopped chocolate. Let sit undisturbed for 1 minute to soften the chocolate, then stir gently from the center outward with a spatula until the mixture is smooth and glossy and all chocolate is melted.
5. Incorporate butter and salt
Add the softened unsalted butter and fine sea salt to the chocolate mixture. Stir until the butter is completely incorporated and the ganache is silky. Taste and adjust salt if desired.
6. Strain (optional)
For an extra-smooth texture, push the ganache through a fine-mesh sieve into another bowl to remove any unmelted bits or air bubbles.
7. Pour and chill
Pour the ganache into the prepared pan, smoothing the top with an offset spatula. Tap the pan gently on the counter to remove large air pockets. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or until firm enough to slice cleanly. For a firmer, sliceable texture, chill up to 6 hours or overnight.
Coating & Serving Directions
8. Trim and cut
Lift the set ganache from the pan using the overhanging liner. Peel away the liner and place the block on a cutting board. Using a sharp knife warmed under hot water and wiped dry between cuts, trim the edges if desired and cut into 16 equal squares (4 x 4).
9. Dust with cocoa
Sift the unsweetened cocoa powder into a shallow bowl or onto a tray. Using a fine-mesh sieve, dust each square evenly with cocoa. If you prefer a slightly sweeter coating, mix a little powdered sugar with the cocoa before sifting. Handle the squares gently to avoid melting.
10. Serve & store
Arrange the nama chocolates in paper cups if desired and serve at cool room temperature (not warm). Store in an airtight container in the refrigerator for up to 10 days. For best flavor and texture, let sit at room temperature 10–15 minutes before serving so they soften slightly.
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