Nama chocolate, derived from the Japanese word “nama” meaning “fresh” or “raw,” is a type of ganache-like chocolate made with high-quality cocoa and fresh cream.
Its rich, dense and creamy taste makes it a standout treat among chocolate lovers.
Unlike traditional chocolates, Nama chocolate has a higher moisture content due to the fresh cream, which gives it its signature smoothness. It’s often cut into small squares and dusted with cocoa powder for a refined finish.
Where Did Nama Chocolate Originate?

The concept of Nama chocolate was popularised in Japan in the 1980s by Royce’, a confectionery company based in Hokkaido.
Royce’s inventive take on combining chocolate with fresh cream took over the Japanese chocolate industry and introduced a new category of chocolate that prioritised texture and freshness.
While Royce’ remains the most iconic brand associated with Nama chocolate, many artisanal chocolatiers have since adopted and adapted this unique chocolate.
What Makes Nama Chocolate Unique?
- Fresh Ingredients
Nama chocolate typically contains fresh cream, which not only adds richness but also shortens its shelf life, making it a “fresh” chocolate. Always store in your fridge.
2. Melt-in-Your-Mouth Texture
The perfect balance of cocoa butter and cream ensures that each bite melts effortlessly on your palate.
3. Minimal Additives
Unlike mass-produced chocolates, Nama chocolate is free from excessive preservatives, allowing the quality of the ingredients to shine through. This is why you need to store it in the fridge at all times.
4. Presentation
Nama chocolate is often elegantly packaged and sold in small, square pieces, dusted with a light layer of cocoa powder for added sophistication.

How to Enjoy Nama Chocolate
Nama chocolate is best enjoyed chilled. Here’s how to elevate your experience:
- Straight from the Box – Savour the creamy texture and rich taste as it melts in your mouth.
- With a Beverage – Pair it with green tea, coffee, or even a glass of red wine to complement its flavours.
- As a Gift – With its elegant presentation, Nama chocolate makes for a perfect gift on special occasions.
How to Store Nama Chocolate
Due to its high moisture content, Nama chocolate requires careful storage:
- Refrigeration – Store Nama chocolate in the refrigerator at a temperature of around 5°C to 10°C (41°F to 50°F).
- Air-Tight Container – Use an air-tight container to prevent it from absorbing any odours from the fridge.
- Consume Quickly– For the best taste and texture, enjoy it within a week of opening.
How to Make Nama-Style Chocolate at Home with Lipem.
INGREDIENTS
- 200g Lipem dark chocolate, chopped
- 100ml fresh cream
- 20g unsalted butter
- Cocoa powder for dusting
Instructions.
- Heat the cream in a saucepan over low heat until it begins to simmer. Remove from heat.
- Add the chopped chocolate to the warm cream, stirring until smooth.
- Stir in the butter until fully incorporated.
- Pour the mixture into a lined square baking tin. Smooth the surface with a spatula.
- Refrigerate for 4-6 hours or until firm.
- Once set, cut into small squares and dust with cocoa powder. Serve chilled.
Variations of Nama Chocolate
- Matcha Nama Chocolate – Infused with Japanese green tea powder for a subtle, earthy flavour.
- White Nama Chocolate – Made with white chocolate for a sweeter, creamier profile.
- Alcohol-Infused Nama – Add a splash of rum, brandy, or whisky for a sophisticated twist.
Final Thoughts
Nama chocolate is more than just a dessert—it’s an experience. Its delicate balance of flavour, texture, and presentation makes it a chocolate lover’s dream.
Why not try crafting your own Nama chocolate with Lipem’s premium range and enjoy a taste of luxury at home?
Check them out HERE.