Matcha Nama Chocolate: A Quietly Decadent Dessert
White chocolate and matcha come together in a way that feels both indulgent and restrained. Smooth, softly fudgy, and delicately bittersweet, matcha nama chocolate offers a dessert experience that’s rich without being heavy.
Served chilled, these green tea chocolates have a silky texture that melts effortlessly on the tongue. The gentle bitterness of matcha balances the sweetness of white chocolate, creating a dessert that feels considered rather than overpowering. Finished with a light dusting of matcha powder, it’s a simple way to satisfy sweet cravings while letting matcha remain at the center.
What Is Nama Chocolate?
“NAMA” means raw or fresh in Japanese.
Nama chocolate is a Japanese-style ganache made with chocolate and fresh cream. Because it contains fresh dairy, it must be stored chilled. The texture is one of its defining qualities—soft, rich, and smooth, with a melt-in-the-mouth consistency.
Traditionally, the ganache is poured into a square pan, chilled until set, then cut into small cubes and lightly dusted with cocoa powder or other toppings. It’s a dessert that relies on quality ingredients and careful handling rather than baking or complex techniques.
Why Matcha Works So Well Here
We chose to pair matcha with white chocolate for this recipe because of white chocolate’s mild, creamy flavor. Unlike darker chocolates, it doesn’t overpower matcha, allowing its grassy, bittersweet notes to come through clearly.
A few key tips make all the difference when working with white chocolate:
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Use white chocolate made with cocoa butter, not vegetable fats
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Melt gently over low heat to avoid separation
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Stir the chocolate and butter into the cream while it’s still warm, before it begins to set
Matcha nama chocolate can be stored in the refrigerator for up to 4 days, or frozen for up to 1 month.
Choosing Matcha for Nama Chocolate
Because this recipe uses very few ingredients and no baking, matcha quality matters.
We recommend using a high-quality matcha with:
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A vivid green color
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A clear, assertive matcha flavor
Ceremonial grade matcha isn’t necessary and can make the recipe unnecessarily expensive. However, dull or low-quality matcha will result in muted color and flavor.
The goal is balance: enough matcha presence to stand up to the richness of the chocolate, without overwhelming it.
Easy Matcha Nama Chocolate Recipe
No baking required
Ingredients
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14 oz / 400 g white chocolate
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4 oz / 125 ml heavy cream
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8 oz / 226 g unsalted butter
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2 tbsp matcha powder
Method
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Line a baking tray with parchment paper.
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Chop the white chocolate and butter into small pieces to help them melt evenly.
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Heat the heavy cream in a saucepan over medium heat. Once small bubbles appear, remove from heat immediately.
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Add the white chocolate and butter to the hot cream and gently fold until smooth.
Tip: Work quickly while the cream is warm to prevent the mixture from seizing. -
Sift the matcha powder into the mixture and stir until fully incorporated and smooth.
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Pour the ganache into the prepared tray and refrigerate for 4–5 hours, until set.
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Warm a sharp knife, then cut the chocolate into blocks and further into small squares.
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Lightly dust with matcha powder to prevent sticking.
Serve chilled.
