Dark 70% Nama Choco

Method

Decadently dark and indulgent, this creamy, smooth dark chocolate treat is perfect for fans of 70% chocolate. Nama choco is a Japanese confection made with more cream and less chocolate than the traditional ganache, it's best kept in the fridge until serving and makes a delightfully refreshing summer sweet that your customers won't be able to get enough of. Jump on the trend for nama and try one of Valrhona's fabulous recipes, from Inspiration Raspberry to Dulcey!

How to Make Dark 70% Nama Choco:

Ingredients 

• 410g Cream 35% fat 
• 40g Glucose syrup DE60  
• 368g Valrhona Satilia Noire 70%  
• 125g Butter 

Method 

• Heat the cream and glucose to 60/65°C, pour half of it over the partially melted chocolate. 
• Mix using a rubber spatula, add the rest of the cream and mix to perfect the emulsion with an immersion blender. 
• When the temperature of the ganache is between 35/40°C, add the tempered butter (approx. 18°C) diced and emulsify again. 

Assembly 

• Pour the ganache at a temperature of 32/34°C into a 1cm frame. 
• Leave to crystallise in fridge for 24 to 36 hours at 4°C 

Finishing 

• Remove the frame, cut to the desired shape and coat with sieved cocoa powder. 

Enjoyed this recipe? You can use any 70% dark chocolate you prefer, just make sure to check the cocoa butter content in each and adjust the recipe accordingly! If you want to swap the Satilia for one of Valrhona's other couvertures, take a look at the Mini Essentials booklet from Valrhona for the perfect ratio.