Nama Matcha Chocolates
生チョコレート - Ingredient Roles, and Variations. Use what Makes You Happy. Vegan or Not. Chocolate or Not. (Behind the Paywall)
Nama Matcha Chocolates (生チョコレート) are a Japanese confection known for their smooth, ganache-like texture and rich flavor. The term nama (生) means fresh or raw in Japanese, referencing the high moisture content and melt-in-the-mouth consistency of these soft chocolates. Traditionally, they are made with white chocolate, heavy cream, and matcha powder, cut into cubes and dusted with matcha. They are served chilled and meant to be consumed within a few days.
White chocolate forms the structural and flavor base of classic nama matcha chocolates. It provides sweetness, fat, and a mild, creamy backdrop that allows the earthy bitterness of matcha to stand out. White chocolate also contains milk solids and sugar, which contribute to the smooth texture and stability of the emulsion. It is crucial to use real white chocolate made with cocoa butter rather than compound coatings, which do not melt or emulsify properly.
Heavy cream is added to soften the texture and increase richness. Its high fat content (typically around 35–40%) supports emulsification and gives nama chocolates their signature velvety consistency. The cream also balances the sweetness of the white chocolate and moderates the bitterness of the matcha. Without it, the mixture can become too firm or overly sweet.
Matcha powder adds both color and flavor. It provides a vibrant green hue and a characteristic bitterness and depth. The choice of matcha is important—culinary or ceremonial grade can be used depending on desired intensity. Sifting matcha before incorporating prevents clumping and ensures even distribution throughout the ganache.
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