Chocolate Namelaka
Chocolate Namelaka is light and creamy yet stable enough to pipe, making it perfect for decorating your favorite desserts!
This uncomplicated recipe requires just four ingredients and 10 minutes of active prep!
What is Namelaka?
The word Namelaka comes from the Japanese term for a smooth or creamy texture.
It’s difficult to pinpoint the exact origin of Namelaka, as various chefs have contributed to its development and refinement. The technique generally involves combining cream, a stabilizing agent (such as gelatin or agar agar), and a flavoring agent. The mixture is then whipped or blended to create the velvety smooth texture.
While chocolate is the most well-known variation, other options to add flavor include fruit purees, caramel, coffee or tea.
Key ingredients
Today, we’re making dark chocolate Namelaka, a version that has been made popular by l’École Valrhona. The recipe calls for just milk, heavy cream, chocolate and gelatin. No additional sugar is added, which results in a confection that is perfectly balanced and not overly sweet.
Tips for choosing chocolate
- I recommend using dark chocolate with a 70% cocoa content to give the Namelaka an intense chocolatey flavor.
- Avoid chocolate chips and make sure to use high-quality chocolate bars or chocolate pieces. High-quality chocolate has a richer flavor and also tends to melt and re-solidify more smoothly.
- Valrhona, Callebaut and Guittard are excellent brands for quality chocolate, but a good bar of baking chocolate from your grocery store will work in a pinch.
- While I sometimes use chocolate labeled “bittersweet” for this recipe, distinctions such as “bittersweet” and “semisweet” aren’t well-defined. Aim for something with a cocoa percentage of about 70% for best results.
Making Namelaka
Chocolate Namelaka can be made in three easy steps:
- Heat the milk and then combine it with the bloomed gelatin.
- Pour the milk over the chopped chocolate and whisk until the chocolate is fully melted.
- Whisk in the heavy cream (or use an immersion blender) and then chill until set!
Preparing the gelatin
- Bloom the gelatin. Blooming gelatin refers to hydrating the gelatin to soften and activate it. To bloom the gelatin, simply sprinkle it over cold water and allow the gelatin to absorb the liquid for 10 minutes.
- Dissolve the gelatin completely. To make sure your Namelaka isn’t lumpy, you’ll pour the bloomed gelatin into the warm milk and whisk until the mixture is completely smooth and the gelatin is dissolved.
Storage
Chocolate Namelaka can be stored in the refrigerator for 3-4 days.
Make sure to cover it with plastic wrap pressed directly into the cream to prevent a film from forming.
How to use Namelaka
- Frost cupcakes with decorative swirls.
- Alternate layer cakes with decadent layers of Namelaka.
- Decorate cakes by piping Namelaka borders and designs.
- Use it as a macaron filling.
- Fill Fruit Tartlets with chocolate Namelaka before topping with fresh berries.
- Pipe Namelaka into eclairs or profiteroles.
FAQs
Ganache is a mixture of cream and chocolate and is generally more dense than Namelaka. Namelaka includes gelatin and has a light and airy texture.
Chocolate Namelaka is lighter and more delicate than mousse or custard, but it’s stable enough to pipe. This makes it an excellent option for frosting cupcakes, decorating cakes or filling pastries!
Chocolate is the star of the show, so you’ll want to make sure you are using a quality chocolate with at least 70% cocoa. That being said, you don’t have to use something incredibly expensive. Of course a Namelaka using Valrhona chocolate will have a superior flavor, but a good-quality baking chocolate from your local grocery store will still produce delicious results.
A 9×5 inch (23×13 cm) loaf pan is the perfect size, but really any baking dish or a set of ramekins will work well.
Chocolate Namelaka Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Category: dessert
- Method: no bake
- Cuisine: global
Description
Chocolate Namelaka is a light, airy, and pipeable cream that will add a touch of decadence to your favorite desserts!
Ingredients
- 2 tablespoons (30 ml) cold water
- 1 3/4 teaspoon (5 grams) gelatin powder
- 3/4 cup (180 ml) whole milk
- 8 ounces (225 grams) dark chocolate, finely chopped* (I recommend 70% cocoa content)
- 1.5 cups (355 ml) heavy cream, cold
Instructions
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Pour the cold water into a small bowl and sprinkle the gelatin over the top. Let sit for 10 minutes.
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Place the finely chopped chocolate in a large heatproof bowl. Set aside.
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In a small saucepan, bring milk to a boil over medium heat. We’re not looking for a rolling boil here, but more of a rapid simmer with small bubbles.
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As soon as the milk comes to a rapid simmer, remove from heat and whisk in the gelatin mixture until dissolved. Immediately pour over the chopped chocolate.
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Whisk until the chocolate is completely melted and the mixture is smooth.
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Pour in the cold heavy cream and use an immersion blender to mix until completely smooth. If you don’t have an immersion blender, you can whisk the mixture together until smooth.
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Transfer the Namelaka to a loaf pan or baking dish. Cover with plastic wrap pressed directly into the cream. Place in the refrigerator until set (at least 4 hours).
Notes
Chocolate: Opt for a high-quality chocolate with a cocoa percentage of around 70%.
Storage: Namelaka can be stored in the refrigerator for 3-4 days.
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I haven’t try it yet but I will, keep sending more please. I will comment after I try it.