Nama Chocolate (Japanese Silky Chocolate Cubes)
Melt in the mouth cubes of ganache, cut from a set slab and dusted with cocoa and matcha.
- Time20 min plus chilling
- LevelEasy
- Costabout £0.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Line a 15 cm square tin with baking paper, leaving an overhang to lift it out.
- 2
Put the chocolate in a bowl. Heat the cream and golden syrup in a pan until steaming, then pour over the chocolate.
- 3
Leave for 1 minute, then stir slowly until completely smooth. Stir in the butter until melted. Stirring slowly keeps it silky.
1 min - 4
Pour into the tin, tap gently to level and chill for 3 hours until firm.
180 min - 5
Sift half the cocoa over a board. Lift out the slab, cut with a hot knife into 25 cubes, wiping the knife between cuts.
- 6
Toss the cubes in the rest of the cocoa. Sift a little matcha over some of them. Serve straight from the fridge; they soften within minutes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
