Dark Chocolate Namelaka

17/11/2023

I can provide you with the recipe for Dark Chocolate Namelaka, a velvety and smooth Japanese cream that melts in your mouth. It’s perfect for use as a filling for desserts or simply enjoyed by the spoonful. We will be making a classic dark chocolate version.

Ingredients

200 g of dark chocolate (at least 70% cocoa)
6 g of sheet gelatin (or an equivalent amount of powdered gelatin)
60 g of water
140 g of whole milk
280 g of fresh liquid cream

Preparation

Begin by soaking the gelatin in cold water to hydrate it (if using sheets, immerse them in a little cold water for about 10 minutes; if using powder, follow the package instructions for hydration).
Finely chop the dark chocolate and place it in a heat-resistant bowl.
Bring the 60 g of water to a boil along with the milk.
Squeeze the now hydrated gelatin to remove excess water and add it to the boiling water and milk, stirring until completely dissolved.
Pour the hot liquid over the finely chopped chocolate and let it rest for a minute to allow the chocolate to melt.
After a minute, begin to gently stir with a spatula or a hand whisk starting from the center and widening outwards to create a smooth and homogeneous emulsion.
When the mixture is homogeneous, add the fresh cream (it is important that it is cold), and mix again until a smooth cream is obtained.
Pour the Namelaka into a container and cover it with cling film in contact. Let it rest in the refrigerator for at least 12 hours before use, so it can reach the right consistency.

After resting in the fridge, your Dark Chocolate Namelaka will be ready to be used. You can put it in a pastry bag for precise fillings or toppings, or use it as a spreadable cream. Remember that the key to perfect Namelaka is the quality of the dark chocolate you choose and being precise with the temperatures and resting times.

Trivia

The term “Namelaka” means “creamy” in Japanese and perfectly reflects the texture of this cream. Moreover, being neutral and smooth, it can be flavored in many different ways, for example with spices, extracts, or liqueurs to best match it with your favorite dessert.