Nama Chocolates

Do ROYCE nama chocolates make you go weak in the knees, like mine? This afternoon, I had an insane craving for these chocolates and a wild thought crossed my mind to attempt to make these chocs right in my kitchen – so I surfed a couple of sites, and I found one recipe that looked easy enough and it worked so well, I thought I’ll share it with you girls! Enjoy :)


  • 400 gram (14 oz) good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste.
  • 8 oz heavy whipping cream
  • Liqueur of your choice (optional)
  • Cocoa powder to coat the chocolate

0003746601763_500X500( I used 4 this chocolate)

  1. Cut the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
  2. Lay parchment paper (baking sheet) on baking pan or any square tray (about 8” x8”). Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.
  3. Put cream in a saucepan and heat it up until it almost reaches a boil. Turn off the heat.
  4. Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur of your choice – I chose Moet but really, it’s up to you!
  5. Pour the mixture into the tray. Smooth the surface and refrigerate until firm.
  6. Remove the chocolate from baking tray and chop them into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before cutting.
  7. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but I doubt you could resist putting away for that long
Nama ChocolatesNama Chocolates
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