Dark Chocolate Namelaka

Name: Dark Chocolate Namelaka
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 0
Ingredients: Dark chocolate 55% 5 oz; Fresh liquid cream 0.875 cup; Whole milk 0.375 cup; Glucose 2 tsp; Gelatin in sheets 0.1 oz; Vanilla bean seedless (optional) 1

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Gluten Free

Difficulty: Easy
Prep time: 15 min
Cook time: 3 min
Makes: pieces
Cost: Average
Note + the crystallization time in the refrigerator (12 h)

PRESENTATION

And Dark chocolate namelaka is like the ultimate treat. Velvety texture? Oh yeah, it melts effortlessly with each bite. This Japanese chocolate cream is not your typical chocolate custard. Why? Well, it’s both egg-free and flourless, which means it’s incredibly smooth—almost dreamy, really. You can serve it in tiny cups as a dark chocolate dessert or use it to layer inside cakes. Pretty simple. It chills in the fridge to a silky consistency, setting it apart from the usual dark chocolate mousse. If you love experimenting or want something lighter than a heavy ganache, namelaka’s your thing.

So here's the deal: What makes this dark chocolate namelaka super interesting is its flexibility in baking. Some folks whip it up for a super airy finish—think of it as a super light dark chocolate filling or a modern twist on dark chocolate ganache. Seriously good. It’s perfect for decorating cakes with moist, creamy swirls that look just stunning. In Japan, namelaka is often paired with fruit or nuts, or used as a soft layer in multi-texture desserts, sparking endless ideas for culinary creativity. And listen, its taste is rich and tender, yet not overly heavy—ideal for innovative uses.

Trying dark chocolate namelaka is like discovering a new technique for anything from fancy events to cozy nights. For real. Whether you’re enjoying it straight from the bowl or layering it in a cake, this Japanese cream adds an elegant touch to any chocolate creation, bringing a unique flair to your dessert repertoire. Plus, next time you’re in the mood for something special, give dark chocolate namelaka a shot. Trust me, it’s sure to become a new favorite in your kitchen—no question.

How to prepare Dark Chocolate Namelaka

To prepare the dark chocolate namelaka, first chop the chocolate 1 and transfer it to a tall and narrow container. Soak the gelatin in cold water 2. In a small pot, pour the milk and add the glucose 3.

If you have a vanilla bean already scraped of seeds, add it to the milk 4 and bring everything to a boil. Remove any remaining vanilla bean 5 and pour half of the milk into the chocolate 6.

Blend with an immersion blender for a few seconds 7, then drain the gelatin and melt it in the remaining hot milk 8. Add the milk and gelatin mixture to the chocolate 9 and blend again with the immersion blender for a few seconds.

At this point, add the fresh liquid cream 10 and blend again 11 until you obtain a smooth and fluid cream, then pour it into a bowl 12.

Cover with plastic wrap and let it crystallize in the refrigerator for 12 hours. After this time, take the namelaka out of the refrigerator 13: it will be firm and creamy, perfect for filling a dessert. Alternatively, work it with electric beaters for a few minutes 14: this way it will become airy 15 and whipped, perfect for decorating many desserts!

Storage

You can store the dark chocolate namelaka in the refrigerator for 3 days, covered with plastic wrap in contact. Adding spices of your choice to infuse in the milk.