Manjari Nama Choco

Ingredients

360g Cream 35% Fat
36g Glucose Syrup DE60
350g Valrhona Manjari 64% Dark Chocolate
110g Butter

Namachoco is a really popular confection in Japan and Asian bakeries and confectioneries around the world, and you can create your very own dark chocolate namachoco with this recipe from Valrhona! Chef Circle used Manjari 64% dark chocolate couverture and cream to create these moreish, indulgent bites of chocolate heaven. Perfect for keeping in the fridge and enjoying on a hot summer's day!

How to Make Manjari 64% Dark Nama Choco:

Ingredients

360g Cream 35% fat
36g Glucose syrup DE60
350g Valrhona Manjari 64% dark chocolate
110g 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? Nama Choco is an incredibly versatile recipe, try Milk Chocolate Earl Grey Nama Choco, or even Raspberry Inspiration Nama Choco! Take a look at Valrhona's Mini Essentials booklet for more nama recipes using Valrhona's couvertures.

Approximate costs

£12.89

Makes approx. 400

£0.03

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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