porfyra

Hi all, a quick update on my so far trials , though i was busy and could only do 2-3 trials so far. #1 batch I made using dark chocolate, cream and additional cocoa butter --> pretty good results tastewise, would like it a bit smoother though #2 batch: dark chocolate, cream, glucose syrup and cocoa butter --> good but felt slightly gummy with glucose syrup, maybe i could use less next time #3 batch: dark chocolate, cream, clarified butter --> nuttier taste but then at room temp it got way too soft and oily next batches will be using coconut butter vs regular butter , pectin and lecithin.

It seems Valrhona made a recipe to replicate the Nama chocolate, in a lighter version, using Pectin. Attaching it here if anyone's interested in venturing into chocolate 😄 Valrhona.com - Recette - Gourmandise- Raisonnee-Namachoco EN.pdf

thank u ! i 'll try it out. would u suggest a 1:1 ratio of chocolate to cream if i use dark chocolate (65%) ?

Thanks for taking the time to help out I was thinking actually that one of the things bringing the melt-in-mouth texture may be cocoa butter because of its melting point at 32C, a bit below human temperature. I 'll try it with cocoa butter and coconut as well to compare and let u know! butter ganache would be a good idea, i m not sure how smooth the texture is i 've never tried it but i ll let u know how my experiments go ! thanks

Just found a recipe online, it only uses melted chocolate and coconut oil. i 'll try it out once i manage, maybe i 'll try coconut oil vs cocoa butter to compare . i 'll keep u posted about the results when I do it https://sweettraveller.wordpress.com/2012/07/04/pave-de-geneve/

i just found it online (it seems I can borrow it online for free for 1 hour on archive.org ), but I didn't find a recipe about Paves, only about Palets which is chocolate coins, maybe u had that in mind? Thank you though , much appreciated!!!

I don't know this book, tried looking for it to chekc if there's a table of contents online but no luck yet. Is it "A passion for chocolate" ? Would be great to see if there's a sample recipe over there indeed

wow thank you all for such a fast response! maybe you are right @Duvel, it's been several years since I last tried one, though I felt they were a bit lighter than the classical ganache. I tried chocolate ganache on a 1:1 ratio of 65% chocolate to fresh cream, added some cocoa butter too but I think i still have a long way to go. they do have that light melt in mouth texture that i think is due to cocoa butter, but if i remember correctly, the authentic one seemed a bit lighter and drier to touch than the one i got. For reference, i tried a small batch with these amounts: 120g fresh cream 35% 120g couverture 65% 30g cocoa butter (did i overdo it?) ☺️ I forgot to mention, after googling (for hours..days..weeks etc), i found out that they have a pretty similar truffle in Switzerland, known as Pavés de Genève, not sure how different it is taste or texturewise but it looks pretty similar.

Hi all ! Has anyone ever tried Nama chocolate made by Royce? It's a kind of Japanese chocolate truffle that is made into cubes instead of rounded, and dusted with cocoa. They are delicious, they do not have a very strong chocolate taste but they simply melt in your mouth and are divine! I tried replicating them but I am not close at all yet. They also seem to have a relatively short half life since they are not enrobed, surprisingly they say they last up to 3 months, I would expect much less if I made these at home. You can check out their variations here: https://roycechocolate.com/collections/nama After going through their ingredient list they seem to add milk powder and cocoa butter. Maybe the addition of cocoa butter is what gives that melt in mouth texture, while milk powder keeps it a bit "drier" and helps extend its shelf life? I started trying out recipes to experiment till I get close ! Any ideas would help