top of page

Pistachio & Matcha Namelaka

Namelaka is a type of chocolate cream created by Ecole Valrhona. It is made with chocolate, milk, cream and gelatine. The word "Namelaka" literally means "Smooth" or "Creamy" in Japanese.


  • 60g Whole milk If lactose intolerant, vegetable milk such as soy or almond milk can be substituted (important is to have at least 8% fat).

  • 3g Glucose

  • 90g White chocolate

  • 1 Gelatine sheet (platinum = 1.75g)

  • 45g Pistachio paste. Use a high quality one!

  • 2g Matcha powder. I'm using a high quality one from Nekohama 💚

  • 1g Salt

  • 133g Heavy cream (cold)

If lactose intolerant, vegetable cream such as soy or almond one can be substituted (important is to have at least 35% fat).


  1. Soak the gelatine sheet in cold water for about 5 minutes

  2. In a saucepan, gently heat the milk and glucose over low heat until the glucose dissolves and milk starts to simmer

  3. Pour the hot milk mixture over the white chocolate and mix with a hand blender until smooth

  4. Add the pistachio paste, matcha powder and salt, then blend again until well incorporated

  5. Finally, slowly add the heavy cream and continue blending until everything is fully combined

  6. Pour the Namelaka mixture into a container and cover the surface directly with plastic wrap

  7. Refrigerate for 24 hours to set before using


Recent Posts

See All


bottom of page