NAMA CHOCO--Chocolate Truffles / Pavés
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In the East Asia countries, these chocolate truffles are called “Nama Choco” which means “raw or fresh chocolate”, has been very popular chocolate confection in recent years. Many well-known chocolate shops and confection companies produce their own brand name and products. However it is basically “square cut” of French chocolate truffle.
All you need is just 2 ingredients to make; good chocolate and heavy cream, plus whatever flavor you wish to add; fruit based liquor, vanilla, almond or orange extract, salted caramel and etc. Perhaps a bit of chili powder or good sea salt flakes, even sesame seeds or Asian citrus zest as new fashion in these days. So you can create endless new flavor you wish! “Square cut’ choolate truffles are nothing new. One of most delicious one I had ever tasted was a friend of mine brought me back from Paris a long time ago, made by famous Chocolate maker, Michel Chaudun. And locally where I live (San Francisco Bay Area), NEO COCOA, a small chocolat artisan company makes wonderful assorted flavored “paves” chocolate truffles.
Nama Choco is very easy to make, no baking involved; all you need to do is melt chocolate in hot cream, and then pour into the prepared mold. Chill the chocolate/cream mixture for a few hours or over night (recommended). It is a great gift item for your friends of chocolate lover but for me, I indulge them all by myself. Probably you would do the same, because you cannot stop eating before wrapping them out.
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- 400g dark chocolate (60-70 %), finely chopped (you may mix with some milk chocolate if wish)
- 200 g heavy cream (38% fat) preferably organic raw milk cream
- 1 tablespoon (10ml) liquor (rum, brandy, Grand Marnier), optional
- ¼ cup natural unsweetened cocoa powder (no Dutch processed), sifted for dust the pavés
- Place about a 12”x12” square parchment Lined parchment paper over the mold
- Heat up the cream in a saucepan over medium low heat. Whisk in the chocolate. Add the liquor and mix well.
- Pour in the parchment lined mold and chilled for at least 4 hours.
- Cut the truffles into your desired size and dust all over with the cocoa powder.
- To keep: transfer the truffles in a clean dry container lined with parchment paper, place another parchment paper over the truffle and cover with a lid. Place in a cool place for a few days, or refrigerate up to a week.
- Your hands need “cold” and wear plastic gloves if you have when cut and dust the cocoa powder. Remember chocolate melts by body temperature, so you need to work quickly. It gets harder if you use less cream, or add some butter. You can make a half portion of this recipe if you have smaller mold.
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