The Namelaka, is a cream based on white chocolate as soft as a mousse and greedy as a ganache, whose texture is truly unique that melts in the mouth; was invented by a pastry chef Valrhona, the term derives from the Japanese and means “soft”, “velvety” or “extra creamy”.

Namelaka is a very versatile “cream”, perfect for enriching many cakes, mignons, pastries and shortbreads and also to be eaten alone with a spoon.

It is advisable to combine a glass of brut sparkling wine, which has the characteristic of “degreasing” or cleaning the mouth of the “fat / greasy” sensation after tasting the namelaka.

Among these I recommend:

Franciacorta DOCG Millesimato extra brut, Italy

Mauler Cordon Or extra dry, Switzerland

Dom Perignon blanc Brut, France