# Namelaka

A very smooth chocolate cream invented by Valrhona that uses a high liquid-to-chocolate ratio and gelatin for its unique, supple texture.

- Category: Dessert
- Language: en

## Ingredients

- 200 g milk
- 5 g gelatin powder (200 blooms)
- 30 g water
- 250 g dark chocolate (70%)
- 400 g whipping cream (30% fat min.)

## Instructions

1. Bloom gelatin by mixing it with 30g of water and placing it in the fridge for at least 10 minutes until solidified.
2. Bring 200g of milk to a boil and add the bloomed gelatin.
3. Pour the hot milk mixture over 250g of dark chocolate and stir in the center to create an emulsion.
4. Add 400g of cold whipping cream and process with a hand blender until fully combined.
5. Pour into a dish, cover with plastic wrap, and refrigerate for at least 6 hours to set.

## Tips

- You can replace the 5g of gelatin with 3g of agar, though the texture will be different.
- If using milk or white chocolate instead of dark, increase the amount to 350g because they have lower cocoa butter content.
- Slightly melting the chocolate beforehand can make the emulsion process easier.
- Adding cold whipping cream facilitates the emulsion and subsequent gelification.

## Source

- Original video: https://www.tiktok.com/t/ZTDuNfQNo/
- Creator: thepastrynerd
- Recipe page: https://www.cliprecipe.com/recipe/c597dfe7-3704-410e-9370-5758f4c720d2
- Extracted: 2026-08-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt