When I first tasted Nama Choco, I couldn’t understand exactly how it was so irresistible. What I discovered was although Nama Choco appears simple, it actually holds remarkable contradictions that must sit in perfect balance: it starts bitter, earthy, dry and firm and then becomes sweet, moist, and delightfully soft and creamy. I set about perfecting this symphony of flavours and sensual textures, and present you with my own Nama Choco Selections. I sincerely hope you enjoy them.
Nama Choco Milk
To make 24 squares of luxurious Milk Nama Choco, first combine the finest milk chocolate with fresh Western Australian cream and a touch of vanilla. Then hand roll each one in rich cacoa powder. The result is a silky-smooth chocolate delicacy that can only be described as pure pleasure.