Nama Chocolate

Preparation: 20 min
Cooking time: 2-3 min
Waiting time: 8-12 hours
Portion: 9-12 nama cubes medium size
Difficulty: 3/5

-Dark chocolate: 270 gr (over 50% cocoa)
-Whipping cream: 130 ml (30% fat)
-Rum: ½ tsp or you can replace with other liquor like Brandy,…
-Cocoa powder: 10-20 gr

Kitchen utensil
-Saucepan: 1
-Square pan 16×16 or 16×20 cm: 1


  • Chop dark chocolate into small pieces, then place in a clean bowl
  • Add 130 ml whipping cream in a saucepan, then cook for 2-3 minutes, stirring occasionally, until you see tiny bubbles around the edge of the saucepan. Turn off the heat
  • Pour hot milk into chopped chocolate bowl and stir until the chocolate has completely melted and the mixture is glossy and smooth.

In case if the chocolate cannot melt completely because the cream is not hot enough, you can bring it cook above hot water, stir quickly until it’s completely melt then remove it immediately from heat to prevent chocolate from burning. 

  • Add ½ tsp rum in melted chocolate bowl, stir quickly until it dissolved completely in chocolate
  • Prepare square pan that lined parchment paper, then pour melted chocolate mixture into

With the same amount of ingredient, you should use small pan or tray (max 16×20 cm) as container to prevent nama from being too flat

  • Tap chocolate pan on table several times to spread the melted chocolate through its surface and bring to freeze in freezer/ refrigerator in 8-12 hours or overnight
  • When chocolate nama is firm and its surface is harden, remove from tray
  • Dip knife blade in hot water, wipe and cut nama into smaller pieces. Clean the blade after every slice.
  • Put the nama back to fridge and refrigerate in 30-60 minutes
  • Sieve a thin layer of cocoa powder on its surface before serving. Reserve in fridge for 1-2 weeks


  1. Don’t overcook whipping cream or it will get clumsy easily 
  2. If you bring chocolate to melt by cook above hot water (bain-marie), stir quickly until it’s completely melt then remove it immediately from heat to prevent chocolate from burning. 
  3. All equipments or kitchen utensils must be dry completely because any drop of water may turn melt chocolate into a paste and cannot be harden back
  4. Depends on freezer/ fridge temperature, you will need to adjust nama freezing time to make sure it’s completely firm before cutting or serving
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