Rich and decadent white chocolate with an extra flavor of coconut cream and coffee flavor. Dusted with shredded coconut, this coconut coffee nama white chocolate has a melt in your mouth texture with a right touch of sweetness.
With Valentine’s Day apparently approaching upon us, something chocolat-y is definitely in order. And I am the one who is all in for chocolate, not for only V-day but for all year long. Last year I got him a nama chocolate box from Royce, a famous Japanese brand that he was completely obsessed with. As this year hits us with some challenges, I think I would surprise him with a homemade soft and creamy texture-like chocolate, infused with coffee and coconut flavor.
COFFEE COCONUT NAMA WHITE CHOCOLATE
Alright, so here we are today making a chocolate treat that will showcase a new favorite flavor combination: coffee and coconut. You’ll never know how amazing it tastes until you try it. The bitterness and coffee aroma is coupled with rich and dreamy coconut cream mixed with heavy cream. They all pair perfectly with the sweetness of white chocolate. Everything’s never been so right. This combination, I would say, would take the original chocolate to a new level and I’m gonna play with it in more future recipes.
After testing these babies in 3 batches, I finally found the best ratio to have a silky texture that literally melts in your mouth. This thanks to the ratio between cream and chocolate. The ratio of cream (combine coconut cream and heavy cream) and white chocolate should be 1:2. You will want to use 3 white chocolate bars and 3/4 cup cream for the best outcome. If you do not want to use coconut cream or don’t have it on hand, just omit that and continue to use a whole heavy cream for this recipe. But trust me, you’ll regret not using this because it enhances the flavor of nama chocolate.
When I say coconut cream, it literally means cream. You should not use coconut milk for this recipe. The difference between coconut milk and coconut cream is that coconut cream contains less water, giving thicker consistency. You will want to look for the higher fat content in coconut cream to make the silky and creamy texture. I use Chaokoh coconut cream but use whatever you find in stores, it works fine.
GRIND COCONUT FLAKES (OR SHREDDED COCONUT)
To make the powder for dusting on top of these babies, I use coconut powder. It’s hard to find it in US stores so I have decided to make it on my own. Bring the coconut flakes to the blender and grind until it becomes fine powder. You may press the button for a few times, just to make sure everything is well blended or until you reach your desired coconut powder.
HOW TO STORE COCONUT COFFEE NAMA WHITE CHOCOLATE?
Nama Chocolate must be kept at a low temperature, preferably in the refrigerator at all times because of fresh cream. Nama chocolate is best enjoyed fresh or within a few days after being made. If you gift them through travelling, make sure to keep it cold by using ice packs.
Coconut Coffee Nama White Chocolate
- 13.2 oz (375g/3 bars) high-quality white chocolate bar
- 2 tablespoons (28g) unsalted butter room temperature
- 1/2 cup (120ml) full-fat coconut cream
- 1/4 cup (60ml) heavy cream
- 2 tablespoon (10g) instant coffee powder
- 3/4 cup (55g) shredded coconut (or any available coconut powder)
- Prepare an 8x8 inch square baking pan lined with parchment paper.
- Pulse shredded coconuts in a food processor or blender until powder texture. Set aside.
- In a cutting board, chop the white chocolate into small pieces so it can melt quickly. Put it in a bowl and set aside.
- In a small saucepan whisk together heavy cream, coconut cream and instant coffee powder until combined. Bring it to a simmer and bubbles are just starting to form around the edges of the pan. Remove from the heat. Pour over chocolate, allow to sit for 3-5 minutes.
- With a whisker or a metal spoon, gently stir in the cream and chocolate together until a smooth, silky consistency. Add in butter and stir well while the cream is still warm. Avoid over whisking, which can cause air bubbles to the mixture.
- Pour the chocolate mixture into the prepared baking pan. Tap the baking pan a few times to remove any air bubbles. Smooth out the surface with the rubber spatula if needed. Refrigerate for at least 4 hours (preferably overnight).
- Remove the chocolate from baking pan. Run a sharp knife under hot water for a few seconds to warm it up, then dry it completely. This will help leave the chocolate a nice look while cutting.
- Trim off the sides of the chocolate block to create sharp, straight edges. Cut chocolate into 16 small pieces.
- Sprinkle coconut powder on top. Store the chocolate in the refrigerator before serving. Keep the leftovers chilled.