Namelaka

Name: Namelaka
Cuisine: Japanese
Ingredients: 9 oz. (250 g) bittersweet chocolate, 70 percent cocoa, plus 2 ½ sheets (5 g) gelatin; 9 oz. (250 g) bittersweet chocolate, 70 percent cocoa, plus 2 ½ sheets (5 g) gelatin; Or 12 ⅓ oz. (350 g) milk chocolate, 40 percent cocoa, plus 2 ½ sheets (5 g) gelatin; Or 12 ⅓ oz. (350 g) milk chocolate, 40 percent cocoa, plus 2 ½ sheets (5 g) gelatin; Or 12 oz. (340 g) white chocolate, 35 percent cocoa, plus 2 sheets (4 g) gelatin (the sugar in white chocolate means less is needed); Or 12 oz. (340 g) white chocolate, 35 percent cocoa, plus 2 sheets (4 g) gelatin (the sugar in white chocolate means less is needed); Or 12 oz. (340 g) white chocolate, 35 percent cocoa, plus 2 sheets (4 g) gelatin (the sugar in white chocolate means less is needed); Or 12 oz. (340 g) white chocolate, 35 percent cocoa, plus 2 sheets (4 g) gelatin (the sugar in white chocolate means less is needed); Or 12 oz. (340 g) white chocolate, 35 percent cocoa, plus 2 sheets (4 g) gelatin (the sugar in white chocolate means less is needed); Or 12 oz. (340 g) white chocolate, 35 percent cocoa, plus 2 sheets (4 g) gelatin (the sugar in white chocolate means less is needed); Or 12 oz. (340 g) white chocolate, 35 percent cocoa, plus 2 sheets (4 g) gelatin (the sugar in white chocolate means less is needed); ¾ cup (200 ml) whole milk; 1 ½ teaspoons (10 g) glucose syrup; 1 ⅔ cups (400 ml) whipping cream

Preparation info

Difficulty
Easy

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Namelaka is a particularly unctuous cream that sets slowly. Use it in verrines or add scoops of it to the top of desserts.

Ingredients

Weigh the chocolate according to its cocoa content:

9 oz. (250 g) bittersweet chocolate, 70 percent cocoa, plus 2 ½ sheets (

Asia
Japan
Dessert
Microwave

Method

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring occasionally).

Soften the gelatin in a bowl of very cold water. Bring the milk to the boil in a saucepan. Wring the water out of the gelatin. Add the glucose syrup and gelatin to the boiling milk and stir until just dissolved. Remo