Airy Nama Chocolate
Looking for a delightful last-minute Valentine’s Day gift? This recipe for Airy Nama Chocolate is just what you need. With only three simple ingredients and a preparation time of under 20 minutes, it’s a quick and delicious treat that anyone can make. Recently, I had the pleasure of collaborating with MUJI Canada and Paragon Tea Room to host a virtual workshop via Zoom. If you missed the workshop, don’t worry—I’ve included the video, recipe, and answers to some frequently asked questions below.
What is Airy Nama Chocolate?
Airy Nama Chocolate is a delightful variation of the traditional nama chocolate, distinguished by its light and fluffy texture. Unlike regular nama chocolate, which has a denser and richer consistency, airy nama chocolate incorporates air into the mixture, giving it a softer, creamier mouthfeel. This airy texture is achieved through a careful blending process that introduces air bubbles into the chocolate, creating a confection that melts delicately on the tongue. This makes it softer and creamier, giving it a smooth, melt-in-your-mouth texture. It’s a delicious twist on the traditional treat, perfect for a special chocolate experience.
What is the difference between Airy Nama Chocolate and Regular Nama Chocolate?
When it comes to nama chocolate, the texture is what truly sets the different types apart. Airy Nama Chocolate is a delightful twist on the traditional nama chocolate, known for its denser, melt-in-your-mouth consistency. The key difference lies in the incorporation of air into the mixture. By introducing air, we create a lighter, fluffier, and creamier texture that feels almost cloud-like when you bite into it. While both versions are rich and decadent, the Airy Nama Chocolate offers a unique, softer experience that’s perfect for those who enjoy a more delicate and creamy treat.
Where to Find Premium Tea Powders in Canada
For those looking to recreate this recipe with the highest quality ingredients, sourcing the right tea powder is essential. In Canada, you can find all three featured tea powders—matcha, genmaicha, and hojicha—at Paragon Tea Room. Known for their commitment to quality, Paragon Tea Room offers these powders both in-store and online, making it easy to get your hands on them no matter where you are in the country.
Tips for Melting Chocolate Without Separation
One of the most common challenges when making nama chocolate is preventing the chocolate from separating during the melting process. To achieve a smooth, homogeneous mixture, it’s crucial to melt the chocolate using the double boiler method. This technique allows the chocolate to melt slowly and evenly, reducing the risk of it becoming grainy or separating. It’s important to avoid using a microwave or melting chocolate directly over high heat, as these methods can cause the chocolate to seize or become unevenly melted, resulting in a less-than-perfect final product.
Can I Pipe the Chocolate Mixture into a Silicone Mould?
Given the softer texture of Airy Nama Chocolate compared to its denser counterpart, piping the mixture requires a bit of care. While it’s possible to use silicone molds, the delicate nature of Airy Nama Chocolate means it may not hold its shape as well when you attempt to remove it from the mold. To ensure the best results, I recommend using a piping bag to create individual pieces directly onto parchment paper or a lined tray. This method not only helps maintain the shape of the chocolate but also allows for more creative freedom in designing each piece.
How long does the Airy Nama Chocolate last?
Store your Airy Nama Chocolate in an airtight container in the freezer to keep it fresh for 1-2 weeks. This preserves the airy texture and prevents odor absorption. Before enjoying, let it soften at room temperature for a few minutes.
Airy Nama Chocolate
Equipment
- Plastic wrap
- Parchment paper
Ingredients
- 140 g baking white chocolate recommend using Hershey's white chocolate chips or Baker's White Chocolate
- 1 tbsp Houjicha Powder can sub with Matcha or Genmaicha powder
- 70 g whipping cream
Instructions
- Boil water in a saucepan. Once it reaches a boil, set it aside.
- In a medium mixing bowl, add white chocolate chips. If you’re using white chocolate blocks, chop them into small pieces beforehand to ensure they melt evenly.
- Create a double boiler by placing the heat-resistant bowl with the chocolate over the saucepan of hot water. Stir the chocolate frequently as it melts. Once fully melted, remove the bowl from heat to avoid burning the chocolate.
- Sift your preferred tea powder (matcha, hojicha, or genmaicha) into the melted white chocolate. Use a spatula to mix thoroughly until the mixture is smooth and free of clumps.
- In a small saucepan, heat the whipping cream over medium-high heat until bubbles form along the edges, about 30 seconds. Be careful not to boil the cream.
- Pour the heated whipping cream into the melted chocolate mixture. Stir with a spatula until the mixture is smooth and well-combined.
- Cover the surface of the chocolate mixture with plastic wrap, pressing it directly onto the chocolate. Freeze the mixture for 30-35 minutes (30 minutes if you plan to whisk by hand; 35 minutes if using a hand mixer).
- After chilling, whisk the chocolate mixture until stiff peaks form. This should take less than 30 seconds with a hand mixer or about 100 vigorous strokes if whisking by hand.
- Line a baking sheet or plates (that will fit in your freezer) with parchment paper. Prepare a piping bag with a piping tip, then fill the bag with the chocolate mixture, removing any excess air.
- Pipe the mixture onto the lined baking sheet, forming either ribbon-like shapes or small balls. For a smooth shape, try to complete each piping motion in one continuous squeeze.
- Freeze the piped chocolate for at least 1 hour or overnight. Before serving, dust the chocolates with your choice of tea or cocoa powder.
Video
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