Dark Milk Nama Choco

Method

This creamy, light confection is made with Valrhona's cocoa rich Hukambi 53% dark milk chocolate, resulting in a rich and satisfying taste and texture. Nama, in Japanese, literally translates to 'fresh', and with the higher cream content and lower amount of chocolate in this style of ganache, Nama Choco is a really indulgent, but lighter way to enjoy chocolate.

How to Make Hukambi 53% Dark Milk Nama Choco:

Ingredients 

• 207g Cream 35% fat 
• 55g Glucose syrup DE60
• 374g Valrhona Hukambi 53% dark milk chocolate
• 92g 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 make Nama with any Valrhona chocolate couverture, and even Inspiration fruit couvertures! Take a look at the Mini Essentials booklet from Valrhona for more recipes for nama and other fillings using Valrhona's range of couvertures.