Are you looking for a last-minute Valentine’s Day gift? If yes, this recipe would just be perfect for you. Airy Nama Chocolate is my new favourite chocolate, and it uses 3 simple ingredients and takes less than 20 minutes to prepare. It was a pleasure to collaborate with MUJI Canada and Paragon Tea Room to host a virtual workshop via Zoom. And in case you missed this workshop, I included our video, recipe, and some frequently asked questions below.
What is the difference between Airy Nama Chocolate and Regular Nama Chocolate?
We incorporate air into Airy Nama Chocolate to create a fluffier and creamier texture, whereas regular nama chocolate is denser in texture.
Where can I purchase Tea Powder in Canada?
You can purchase all three featured tea powder, including matcha, genmaicha, and hojicha powder at Paragon Tea Room. They are available in-store or online, and they offer free shipping across Canada on orders over $60.
How do I prevent chocolate from separating?
When melting the chocolate, use the double boiler method (see the recipe for more details). Prevent melting chocolate using a microwave or on direct heat.
Can I pipe the chocolate mixture into a silicone mould?
As the texture is slightly softer than regular nama chocolate, it might not hold its shape when removing it from the mould. Therefore, I would recommend using a piping bag to create individual pieces.
How long does the Airy Nama Chocolate last?
You can store the chocolate in an airtight container and in the freezer. They are good for 1-2 weeks.
Airy Nama Chocolate
- MUJI Silicone Spatula
- MUJI Stainless Steel Whisk (preferably a Hand Mixer)
- MUJI Stainless Steel Mixing Bowl
- Plastic Wrap
- Parchment Paper
- Piping Bag
- Wilton Open Star Cake Decorating Tip 1M (optional)
- Disposable Gloves
- 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
- Boil water in a saucepan. Set aside.
- In a medium mixing bowl, add white chocolate chip. If you are using white chocolate blocks, make sure to chop beforehand. This allows the chocolate to melt easily.
- Melt the chocolate in a double boiler by placing the heat-resistant bowl on top of the saucepan. Stir often and watch it melt. Remove bowl from the heat once the chocolate is melted to prevent burning.
- Sift in your preferred tea powder (matcha, houjicha, or genmaicha) into the melted white chocolate. Use a spatula to mix until combined with no clumps.
- In a small saucepan, heat the whipping cream over medium-high heat, until bubbles start showing on the edge. This should take less than 30 seconds, so do not leave it unattended. Do not boil the whipping cream.
- Pour the whipping cream into the melted chocolate. Use a spatula to mix until combined with no clumps.
- Wrap the bowl, touching the surface of the chocolate, with a plastic wrap. Freeze for 30-35 minutes (max 30 minutes if you are using a whisk; max 35 minutes if you are using a hand mixer).
- Whisk (preferably using a hand mixer) the chocolate mixture until stiff peak. This should take less than 30 seconds with a hand mixer, or about 100 times using a whisk.
- Line a baking sheet (or plates that can fit into your freezer) with parchment paper.
- Prepare the piping bag with the piping tip. Put the chocolate into the piping bag and remove all excess air using a plastic scraper. Pipe on to the lined baking sheet. It can turn into a vertical ribbon-like shape. If you do not have a piping tip, you can cut the piping bag to create a big, round tip. Pipe into a ball shape and try to do each piping in one go. This will help with shaping later.
- Put in the freezer for 1 hour or overnight. Dust with your preferred tea or cacao powder. Ready to serve.
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