FOOD NEWS
Namelaka, The Chocolate Ganache Pastry Chefs Can't Seem To Get Enough Of
BY MICHELLE WELSCH
Namelaka fittingly means “extremely creamy” in Japanese, and its delicate, whipped, creamy texture places it along the continuum of ganache and mousse.
To make namelaka, pastry chefs combine milk, gelatin powder, heavy whipping cream, and water with chocolate to create a glossy and versatile texture that is easy to work with.
The mixture for namelaka can be made in 10 minutes, but you'll need to plan in advance since it takes half a day to set in the fridge. However, your patience will be well rewarded.
Resting time allows time for the chocolate to crystallize and the gelatin to form a malleable, supple cream that can be used in an assortment of recipes.
The liquid-to-chocolate ratio of namelaka is so high that chefs love having the ability to get creative with the taste and appearance of its supple cream.
Not only is creamy namelaka delicious to spoon into and eat on its own, but the shiny glean of the treat also lends well to cake decorations and fillings for baked goods.
Once namelaka is prepared, it can be tucked into pastries, lined along the edges of cakes, used to fill tarts, or layered into glasses for an elegant dessert presentation.
The cream is soft enough to be worked through decorating bags and piped onto plates, yet the consistency will hold shape if spooned on top of a slice of flourless chocolate torte.