Kinu Chocolate: Hojicha

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.  Japanese Citrus: Ikoyan features velvety Zorzal Comunitario, Dominican Republic chocolate ganache, melded with tangy-sweet Miyauchi iyokan; the citrus’ juicy, mandarin-like sweetness complements the cocoa’s natural brightness. You may also select the Nama Chocolate Trio, which contains one box each of each variety: Classic Chocolate, Hojicha, and Japanese Citrus: Iyokan. Nama Chocolate is best savored immediately — indulgence in its purest form.