Good morning here we will give you a recipe salted caramel 'nama' chocolates which is interesting The way preparing it is very very easy. You just need to be careful to get results from salted caramel 'nama' chocolates which has aroma and taste that can evoke our tastes.

So that the result of salted caramel 'nama' chocolates, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare salted caramel 'nama' chocolates delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required exist for make

1. Use Caramel topping
2. Prepare 50 gm Sugar
3. Prepare 1 gm Salt (or more as per taste)
4. Prepare 10 gm Honey
5. Prepare 80 gm Milk
6. Use 15 gm Unsalted Butter
7. Use 100 gm Heavy Cream
8. Prepare Ganache layer
9. Take 120 gm Couverture Chocolate (as dark as you like it, i used 70% dark)
10. Take 100 gm Heavy Cream

Our Blog Posts Welcome to DEEPER chocolate world The Secret of meltiness of chocolate. Royce Nama Chocolate is well known in Japan and it's overseas outlets in Singapore, China, Malaysia, Thailand, Philippines, Brunei, Indonesia, Taiwan and South Korea. This Japanese delicacy is so rich, moist, delicious and addictive that you can't stop at one! Enjoy every bite of this guilt-free, velvety smooth and luxuriously creamy chocolate, perfect for an afternoon coffee or tea break.

Instructions to make Salted Caramel 'Nama' Chocolates:

1. Identify a suitable pan/container of any material, to use as a mould for the chocolate. I used a 9 x 5 inch loaf pan, which translates to any pan with a maximum surface area of 45 sq inches and a minimum height of an inch, any larger and the resultant chocolate will be too thin to be any fun
2. Layer the pan with parchment paper
3. Take Sugar, Salt, Honey, milk and butter in a pan and heat it over a med-low flame and cook it till the mix caramelizes to required level.
4. Take off the flame and add the heavy cream and mix till combined
5. Put back on flame and cook till the caramel thickens to required level. Keep stirring all the while with a rubber spatula.
6. Pour the caramel into the pan, spread and smooth the surface with the spatula.
7. Freeze the pan for an hour, or till the caramel solidifies
8. Chop the chocolate into small chunks and put in a heat proof bowl
9. Heat the cream over a low flame, till you see bubbles forming on the very edges of the cream.
10. Pour the cream on to the chopped chocolate and let it rest for a minute
11. Using a spatula gently mix the chocolate, which the hot cream will have melted by now. Mix till all the cream is fully incorporated into the chocolate and no white streaks are visible. The ganache should be completely smooth with no lumps
12. Pour the ganache onto the caramel layer and smooth over with the spatula.
13. Freeze the pan again till the chocolate ganache solidifies and becomes hard to the touch
14. Remove the pan from the freezer, gently lift the chocolate, holding the parchment paper edges, invert onto a clean cutting board and peel off the parchment paper.
15. At this stage you can choose to sprinkle some sea salt flakes on to the caramel surface to make it additionally salty(optional)
16. This chocolate bar can now be cut up into ½ inch squares using a hot, thin serrated edge knife (the knife can be heated up by either dipping in hot water or over a direct flame) OR cut using a plain unflavored dental floss
17. Done and ready to serve!

Slowly mix dark chocolate, milk chocolate, and butter into the whipping cream. The Salted Gula Melaka, meanwhile has a caramel like-sweetness that is nuanced and pronounced, while The Teh Tarik boasts a quite strong sweet tea flavour that might be a smidgen too saccharine. Try the champagne truffles and nama chocolate. And, they have the best fruit spreads! Remove the chocolate salted caramel from the pan and cut it into cubes.

I say thank you for reading the recipe that we convey on this page. hope we Hope it’s useful and good luck!