As a low carber I miss eating chocolates…especially “Nama-choco”. What is Nama Choco? Literally, it means raw/fresh chocolate. It’s a very popular type of chocolate in Japan. It’s softer and creamer than normal chocolates. They are usually sprinkled with cocoa powder. Yum! My favourite nama-choco is from Royce, a Chocolatier in Hokkaido, Japan. Looks like they ship overseas through Amazon:
Since I can’t eat regular chocolates loaded with sugar anymore, I adapted this easy Nama-choco recipe by Harapeko-Grizzly (a Japanese food/recipe blog) to make it low-carb friendly. I like his recipes because they are simple, few ingredients, and good for the wallet.
Because the original recipe calls for normal chocolate bars, I made some modification.
You only need 4 ingredients. Instead of sugar, I used Swerve Sweetner
65g of Swerve Sweetener (Confectioners)
56g of Unsweetened Chocolate – if you use Baker’s Unsweetened Baking Chocolate Bar that’s about 8 pieces. Break them up into small pieces.
65cc heavy cream
Cocoa powder to sprinkle
1. Heat up the cream until it foams a little bit. I used the Le Creuset Signature Cast Iron Saucepan, it works really well in making sauces.
2. Turn off the heat & add chocolate & sweetener.
3. Put a saran wrap in a container of your choice (I used iittala Teema 6-Inch Square Plate and it worked well) and pour the chocolate mix.
4. Leave it in the fridge for an hour or two, until it hardens.
5. Cut it up into a shape you like using a hot knife (warm up a knife with hot water and wipe it dry). It makes cutting easier.
6. Sprinkle cocoa powder, enjoy and don’t forget to scoop all the leftovers in the pan 🙂
This came out so good and I ended up making a 2 layer peanut butter/chocolate nama-choco. I’ll share that recipe for my next blog entry.