Namelaka

Name: Namelaka
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4
Ingredients: Milk Chocolate at 36% 6.4 oz; Fresh liquid cream 0.8 cup; Whole milk ½ cup; Glucose 1 ½ tsp; Gelatin in sheets 0.07 oz

it es de fr br

381

Calories per serving

Gluten Free

Energy Kcal 381
Carbohydrates g 27.7
of which sugars g 27.7
Protein g 6.2
Fats g 27.3
of which saturated fat g 15.89
Fiber g 0.4
Cholesterol mg 47
Sodium mg 82

Difficulty: Easy
Prep time: 15 min
Cook time: 3 min
Serving: 4
Cost: Low
Note + the crystallization time in the fridge (12 h)

PRESENTATION

Satiny and rich, Namelaka stands out thanks to its gorgeously smooth finish and deep chocolate flavor that serious chocolate lovers appreciate. A visually impressive chocolate cream, this luxurious treat brings a real sense of occasion to birthday cakes, dinner party desserts, and family celebrations. Every spoonful delivers that creamy, almost melt-in-your-mouth sensation everyone talks about—seriously DELICIOUS and always satisfying for chocolate fans. The glossy look and velvety silky texture make it not only attractive but also tempting for both kids and adults (nice for holiday tables or everyday desserts). Have to say, the way it looks on top of a cake or piped into pastry cups just feels special...plus, the Namelaka name often gets guests curious. Since it offers the indulgence of chocolate cream with the versatility of a ganache substitute, this kitchen favorite brings a premium touch people remember—totally reliable and visually pleasing, making good-looking desserts easy for regular families.

Busy home cooks and bakers like that Namelaka works for all kinds of desserts, from topping cupcakes to layering between sponges, acting like a pastry cream but with way better creamy richness. It holds its own when used for glazing or dessert decoration, always keeping that soft, scoopable consistency (great for piping swirls or smooth finishes—kids love it, adults appreciate the professional look). Whether you use couverture chocolate for classic elegance or experiment with different chocolates for unique style, this cream never disappoints. Families like that it adapts to different occasions—works well for weekday treats or special parties—while keeping cleanup simple. For anyone who wants reliable chocolate flavor, easy serving ideas (try fresh fruit, nuts, or even plain as a dessert bowl), and universal crowd-pleasing results, Namelaka truly delivers. Every dessert turns out nice, impressive, and genuine...leaving everyone wanting another bite—the best sort of feedback for any home baker who loves sharing good food.

How to prepare Namelaka

To prepare milk chocolate namelaka, first soak the gelatin in cold water 1. Finely chop the chocolate 2 and transfer it to a bowl 3.

Melt the chocolate in the microwave, activating it for a few seconds at a time and stirring frequently to avoid burning it 4. Pour the milk, cream, and glucose into a saucepan 5 and bring to a simmer. At this point, pour about half of it into the chocolate 6 and mix with a spatula.

Drain the gelatin and add it to the saucepan 7. Stir with a whisk to dissolve it completely 8 and pour it into the chocolate mixture 9. Stir again with a spatula 9.

At this point, work the cream with an immersion blender, keeping it immersed to avoid incorporating air 10, until it is smooth, fluid, and shiny. Then transfer it to a bowl 11. Cover with plastic wrap 12 and let it crystallize in the refrigerator for 12 hours.

After this time, remove the namelaka from the refrigerator 13. It will be compact and creamy, perfect for filling a dessert. Otherwise, work it with electric beaters for a few minutes 14; this way, it will become airy 15 and perfect for decorating many desserts!

Storage

Milk chocolate namelaka can be stored in the refrigerator for 3 days.

Freezing is not recommended.

Advice

You can flavor the namelaka by infusing a vanilla pod (even if the seeds have already been removed) or a piece of cinnamon in the milk.

Tips and Curiosities

• Can the cream rest in the freezer to reduce resting times?

Unfortunately, it is not possible; the cream would start to freeze, and proper crystallization would not be achieved.

• Can dark chocolate be used?

Dark chocolate can be used, but the proportions of other ingredients will change. You can find the recipe here.

• Is it necessary to chop the chocolate?

For a successful result, it's important to chop the chocolate. This way, it will melt immediately and won't overheat.

• What can be used instead of glucose?

Acacia honey can be used, although it is not exactly the same.

• What is the purpose of gelatin? Can it be omitted?

Gelatin is used to give the cream the right consistency. We recommend not substituting it.

For the translation of some texts, artificial intelligence tools may have been used.