Silky Chocolate Namelaka – A Pastry Chef’s Cream Dream

Why You’ll Love This Chocolate Namelaka - Silky smooth texture – lighter than

ganache, creamier than mousse. - Stable yet spoonable – gelatin helps it set while keeping it airy. - Versatile – use it as a cake filling, tart topping, or plated dessert. - Make-ahead friendly – sets beautifully overnight in the fridge.

Ingredients You’ll Need

• Milk chocolate – choose good-quality chocolate for the best flavor.
• Whole milk & glucose syrup – they create a smooth base that emulsifies perfectly.
• Gelatin – just enough to stabilise without making it rubbery.
• Double cream – adds richness and body.

Step-by-Step Method

1. Bloom the gelatin – combine powdered gelatin with water and let it hydrate.
2. Heat the base – bring milk and glucose syrup to a gentle simmer.
3. Melt the chocolate – place chopped milk chocolate in a heatproof bowl.
4. Combine – dissolve gelatin in the hot milk, then pour it over the chocolate in three additions. Stir well each time.
5. Emulsify – blend with a stick blender until silky smooth. Add the cold cream and blend again.
6. Chill overnight – cover with cling film touching the surface and refrigerate for 8 hours or overnight.

Tips for Perfect Namelaka

• Don’t skip the overnight chill—this is when the texture develops.
• Whisk lightly before serving to aerate, but don’t over-whip.
• Pair with tangy fruits like raspberry, passionfruit, or orange for balance.

How to Use Chocolate Namelaka

• Cake filling – pipe it between sponge cake layers.
• Tart cream – spoon into tart shells and top with fresh fruit.
• Glass dessert – serve in small cups with biscuit crumbs or compote.
• On its own – honestly, it’s good enough to eat straight from the bowl.

Frequently Asked Questions

What is Namelaka cream used for?
Namelaka is a silky, light chocolate cream often used in French pastry as a filling for cakes, tarts, and entremets. It can also be enjoyed as a standalone dessert.

Can I make Namelaka without glucose syrup?
Yes—you can swap glucose for honey or corn syrup. However, glucose gives the smoothest, most stable result.

How long does Chocolate Namelaka last in the fridge?
Stored in an airtight container, it keeps well for 3–4 days.

Final Thoughts

This Chocolate Namelaka recipe is an essential in any baker’s toolkit—simple to make, elegant in texture, and endlessly adaptable. Whether you spread it, pipe it, or eat it by the spoon, it’s guaranteed to impress.