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Tea Recipe: Matcha Nama Chocolate

mariko |

matcha-nama-choco2Matcha Nama Chocolate* Recipe
Servings: 3cm x 3cm, about 20 pieces


  • White chocolate 120g
  • Fresh cream (heavy whipping cream) 1/2 cup
  • Matcha powder 1 tablespoon for chocolate mixture | as much as you like to coat chocolate
    (Matcha Kitchen Grade for mixing with chocolate and Matcha Ceremonial Grade for coating recommended)


  1. Chop white chocolate into small pieces.
  2. In a small sauce pan, heat heavy whipping cream over midium-high heat until boil, then turn off heat and mix in [1].
  3. Stir and melt the white chocolate completely.
  4. Stir in matcha (1 tablespoon) and whisk thoroughly.
  5. Pour the mixture into a tray covered with parchment paper.
  6. Drop the tray from about 10 cm above the counter/table several times to even out the chocolate, or simple smooth out the surface with a spatula.
  7. After the chocolate cools, place in refrigerator for about 3 hours. Once the chocolate is firm, take out from the tray and cut into desired size with a knife (if possible use warm knife).
  8. Sprinkle matcha powder (as much as you like).

Use Hojicha Powder to make Hojicha Nama Chocolate.

*What is Nama Chocolate?
Nama chocolate is referred to as “nama-choko” 生チョコ in Japan. Nama means “raw” or “fresh” and choco is “chocolate”. Nama-choco is a Japanese chocolate dessert similar to truffles or ganache – chocolate with high cream content that is smooth and melts in your mouth.

Ceremonial Grade Matcha

[product_category category=”matcha”]

Kitchen Grade Matcha

[product_category category=”matcha-kitchen”]

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