Thai Tea Nama Chocolates

I first had Nama chocolates on my first international trip to Japan! I saw the aesthetic Royce chocolates shop at the airport while waiting to catch my flight back to the US and was immediately intrigued. I actually bought the chocolates on whim, never having tried them or even having heard of them before. I headed back to my gate afterwards and immediately went to try a piece and it’s safe to say my life was changed by these chocolates.

For anyone who hasn’t had nama chocolates before, its basically a more solid chocolate ganache, much like a French truffle. These chocolates are so silky smooth yet incredibly rich and decadent. There’s not really anything quite like it out there, but I’ll say its easily the best way to have chocolate.

A great thing about nama chocolates is that they’re so easy to make! There’s no need to head to Japan to pick up one of these chocolates or even a need to go to your local Royce store (where they’re still a bit on the pricey side). These chocolates require 3 main ingredients and you basically pour them all into a pot until combined, and then leave to chill overnight.

Thai Tea Nama Chocolates

ryanllee FacebookTweet Pin I first had Nama chocolates on my first international trip to Japan! I saw the aesthetic Royce chocolates shop at… Recipes Thai Tea Nama Chocolates European Print This

Prep Time: 5 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

• 2 cups white chocolate (chips or chopped up white chocolate bar)
• 1/2 cup heavy whipping cream
• 2 tbsp unsalted butter
• 3 tbsp Thai tea leaves

Instructions

1. Start by pouring the heavy cream into a small pot and turn on medium heat
2. Heat up the heavy cream until it is just about to boil, then add in the thai tea leaves
3. Take the pot off the stove and place a lid on the pot, allowing the thai tea leaves to steep for 5 minutes
4. Strain out the leaves and transfer the hot heavy cream to another pot and place it on the stove again on low heat
5. After a minute on the heat, pour in the white chocolate and cubed butter
6. Constantly stir the mixture until all the chocolate and butter has melted and then remove from heat
7. Line a 8x8 pan with parchment paper and pour the liquid chocolate into it
8. Place the pan in the fridge and allow to cool until solidified
9. To serve, heat up a knife under hot running water and cut into cubes!