Nama Chocolate Trio

In Japanese, nama means “raw” or “fresh” — conveying the delicacy and purity that define Nama Chocolate. These incredibly silky pavé truffles are made of 70% chocolate melted into a high ratio of sweet, fresh cream, sourced from Japan’s northernmost island of Hokkaido. Nama’s extra-high cream content creates a light, decadent ganache that melts into smooth luxury on the tongue. Once firm, the fresh ganache is pressed tightly and cut into cubes, then dusted with fine, unroasted natural cocoa powder, also sourced from Zorzal Comunitario.  

Developed in Tokyo, all three Nama Chocolate varieties showcase the subtle flavor nuances of Dandelion Japan’s 70% Zorzal Comunitario, Dominican Republic chocolate.  The Nama Chocolate Trio contains three 16-piece boxes, each containing a single pavé flavor. (All three varieties are also available separately.)

Trio varieties are:

Classic Chocolate celebrates velvety Zorzal Comunitario, Dominican Republic chocolate ganache, featuring notes of rich brownie and milk chocolate pudding, balancing warmth with a hint of tartness.

Hojicha blends Zorzal Comunitario, Dominican Republic chocolate ganache with hojicha tea — a nutty, lightly roasted Japanese green tea which enhances the cocoa’s subtle herbal aromas.

Japanese Citrus: Ikoyan features Zorzal Comunitario, Dominican Republic chocolate ganache melded with tangy-sweet Miyauchi iyokan; the citrus’ juicy, mandarin-like sweetness complements the cocoa’s natural brightness.

Nama Chocolate is best kept chilled until ready to enjoy. Savor immediately — indulgence in its purest form.