Like a cross between whipped ganache and pastry cream, Namalaka means smooth and creamy in Japanese, as this dreamy mixture was invented by L’ecole Varhona in Tokyo. Use your favourite variety of Ines Rosales tortas as the base, then top with Valrhona Dulcey Namalaka and preserved figs for a very pleasing after-dinner treat. 

Serves 6-8

Valrhona Dulcey Namelaka
Makes about 500ml
Sabato gelatine leaves
175g Valrhona Dulcey chocolate fèves
130ml milk
200ml cream

To serve:
6-8 Ines Rosales tortas, either orangecinnamon or original, as preferred
243g jar Can Bech preserved figs
Fresh As freeze-dried raspberries, to decorate

You will need to start this recipe the day before serving. Put the gelatine leaves in a small bowl and cover with cold water, set aside for a few minutes to soften. Put the chocolate feves in a medium bowl.

Bring milk just to the boil in a small pot. Squeeze excess water from gelatine and stir into the hot milk until dissolved then pour the hot milk onto the chocolate. Leave to sit for a minute, to melt, then stir together until blended and smooth. Add cold cream and whisk together until well combined. Cover the entire surface with plastic wrap to avoid a skin forming. Refrigerate overnight, to set.

Next day, beat set mixture with an electric mixer until light and creamy. Serve dollops.

To serve, spoon a mound of namalaka onto each torta, top with a preserved fig and scatter with freeze-dried raspberries.

Note: Namelaka is deliciously soft and creamy but perfectly stable so it can be served like a mousse but it also pipes well and can be used as a frosting for cakes and cupcakes or to fill pastries such as choux buns. Kept chilled, it will last well for several days.

Recipe by Julie Le Clerc



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