Recipe and tips ⬇️ Namelaka is a cream invented by @Valrhona USA , it is probably the smoothest of the chocolate creams, even smoother than ganache or cremeux! The secret lies in having a high liquid:chocolate ratio and using gelatin instead of eggs to bind all the ingredients together. Gelatin will give that particular, supple, and of course slightly gelified texture. You can replace the 5 g of gelatin by 3g of agar, it will work, but the texture will be different Namelaka solidifies during resting time thanks to the cocoa butter crystals in the dark chocolate. However because cocoa butter content in milk or white chocolate is always lower than in dark chocolate, you need to add more to achieve the same result. Instead of using 250g of chocolate, use 350g of white or milk chocolate. Ingredients Milk: 200 g Gelatin powder (gold) 200 blooms: 5 g (or 5 g of gelatin sheets) Water to bloom gelatin: 30 g (70%) dark chocolate: 250 g Whipping cream (30% fat min.) 400 g Put 30 g of water in 5 g of 200 Blooms gelatin to bloom it and leave in the fridge for at least 10 minutes (until it solidify). Bring 200 g of milk to a boil, add gelatin to it. Pour on 250 g of dark chocolate. And stir in the centre for the emulsion. You can make the emulsion easier by slightly melting the chocolate beforehand. Add 400 g of cold whipping cream. Adding whipping cream while still cold, facilitate the emulsion and gelification. Whisk or better mix with a hand blender for a blending of all ingredients. Pour into a dish and cover with saran wrap. Let it rest for at least 6 hours in the fridge . — TikTok @thepastrynerd