Nama Chocolate Recipe

Hayley Parker | The Domestic Rebel

Nama Chocolate is an absolute must-try. A legendary chocolate from Japan.

Nama Chocolate Photo

Okay, so you’re probably wondering what the heck 'Nama Chocolate' is. And to be honest, I didn’t understand what it was for awhile either! But this chocolate is legendary, people. LEGENDARY. You do want legendary chocolate, don’t you?

Nama Chocolate Picture

Nama Chocolate comes from the Japanese Chocolate company ROYCE’, which was established in 1983. In 1995, their famed Nama Chocolate was born. Nama Chocolate is basically a really thick and creamy chocolate made of high-quality cacao and cream. It’s then poured into the prepared dish, allowed to set, and then cut into squares and dusted with cocoa powder. It’s super rich, almost like eating a solidified ganache, and it’s super decadent; one square could easily satisfy even the hungriest chocoholic.

And since Nama Chocolate (and the whole ROYCE’ corporation) is new to the USA (they only opened their first store – in NYC – in 2012) Americans are finally starting to experience this indulgent Japanese favorite. (And according to the website, all the chocolate is still made in Japan and shipped to the USA). Pretty cool, right?

Nama Chocolate Image

Since I’m in California and all ROYCE’ stores are in NYC, I figured I had to give this infamous Nama Chocolate a try and lucky for me, I found a pretty easy and straightforward copycat recipe for it that basically requires three ingredients: chocolate, heavy cream, and cocoa powder. Can’t beat that, right?

Nama Chocolate Pic

For this recipe, I wanted to mimic the Mild Cacao flavor, which is made without liqueur, as their other chocolates contain liqueur to enhance the chocolate flavor. My version is made with 60% cacao and semi-sweet chocolate for a great mild chocolate.

It’s a tad more bitter than your standard chocolate bar, but that’s because it’s made with a higher quality chocolate for that authentic flavor. You guys won’t regret making this easy treat!

Now, who wants chocolate? I know I do!

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Nama Chocolate Recipe

      64 Servings


  • 12 ounces High Quality 60% Cacao Chocolate Bar, I recommend Ghirardelli Chocolate Bars
  • 2 ounces Semi-Sweet Chocolate Bar, I recommend Ghirardelli or Baker's Chocolate
  • 200 milliliters Heavy Cream
  • a dusting of Cocoa Powder


  1. Line a square 8x8” baking pan with parchment paper, allowing the edges of the parchment to hang over the pan. Set aside. Chop the chocolate bars into very small chunks and set aside.
  2. Meanwhile, in a large saucepan, heat the heavy cream on medium heat. Watch the cream very closely. When the cream just begins to form small bubbles around the edge of the pan, remove from the heat immediately and add the chocolate to the saucepan. Stir completely until chocolate melts and is glossy and smooth.
  3. Pour the chocolate mixture into the prepared pan and smooth out into an even layer. Refrigerate for at least 6 hours to harden and set up.
  4. Using a sharp, warm knife, cut the chocolate into squares. You may want to wet your knife with hot water, then wipe it after each cut to ensure a clean edge on the chocolate. Dust the tops with cocoa powder using a sifter or dusting wand. Serve the chocolate immediately and store leftovers in the fridge.


Source: Recipe courtesy of Just One Cookbook
Recipe courtesy of Just One Cookbook
Cooking Method:
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Related Recipes:
Chocolate Recipes, Homemade Candy Recipes, Dessert Recipes, Snack Recipes, Copycat Recipes, Simmered Recipes
Recipe Yields:
64 pieces
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Hayley Parker
Source: Recipe courtesy of Just One Cookbook
Recipe Yields: 64 pieces
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 375 minutes

Nutrition Facts

Servings Per Recipe 64

Amount Per Serving
Calories from Fat 19
Calories 39

% Daily Value*
Total Fat 2g
  Saturated Fat 1g
Sodium 0mg
Total Carbohydrate 3g
  Dietary Fiber 0g
  Sugars 2g
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Hayley Parker

About Hayley

Hayley is known for over-the-top desserts of all kinds on her blog, The Domestic Rebel. Since she's fanatical about cookie dough, she's our cookie dough fanatic!

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