Скачать или смотреть Making Nama Chocolate with Thermomix TM6

Nama chocolate is easy to make with the Thermomix. Make your own version of the ‘Meiji Melty Kiss’ or ‘Royce Nama Chocolate’ by adapting from this recipe!

Ingredients :
250g 70% dark chocolate ( cut into small pieces )
125g 38% cream
1 tbsp Bailey’s Espresso or Irish Cream ( or liqueur of choice )
Some dutch-processed cocoa powder

Method :
1)Chop dark chocolate. Turbo 2s, 2 times.

2)Add cream and liqueur

TM6 - Warm up mode 50c
TM5 - 4min 50c Sp2

Halfway through, scrape chocolate down.

3)Pour into 26cm by 16cm tray. Refrigerate for 4 hours.

4)Run a sharp knife under hot water. Dry & cut nama chocolate into 2cm strips and 1.5-2cm widths. Dust with cocoa powder.

Tips :
Make sure utensils are perfectly dry. Any liquid will cause ‘seizing’ which will transform smooth chocolate to a lumpy and grainy mass of chocolate.

Make sure the chocolate is made of 100% cocoa butter and doesnt include vegetable fat.

Dark choc should not be heated beyond 50c. For milk and white choc, the limit is 45c.

Can be stored in the fridge for 5 days or in the freezer for 1 month. Leave at room temperature for 10min before serving. If taken from freezer, thaw before serving.

Do not replace dark chocolate with white chocolate. The ratio of cream to chocolate is 1:2.

24 Dec 2021

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