Start by making sure all containers and utensils are clean and dry. Excess moisture can cause the chocolate to seize, turning it into hard clumps.

Line an 8×8-inch baking pan with parchment paper.

Roughly chop the chocolate into small pieces and set it aside.

In a small saucepan, add the butter and heavy cream, and bring to a simmer over medium-low heat.

After simmering for 1 minute, take the saucepan off the heat and add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth.

Pour the melted chocolate into a lined 8×8 inch pan, and spread smooth. Pop any air bubbles with a toothpick.

To set the chocolate, refrigerate, uncovered, for 3-4 hours, or in the freezer for 2-3 hours. This makes the nama chocolate easier to cut.

Cut the chocolate into squares. For clean cuts, heat the knife by running it under hot water and wipe dry.

Dust the nama chocolate with cocoa powder and serve. If you plan to store the nama chocolate, or pack them in a box for your lucky Valentine, be sure to fully coat the pieces in cocoa powder to prevent them from sticking. You can also use matcha powder or kinako roasted soybean powder.

Nama chocolate is best eaten within 24hrs. Stored in an airtight container, nama chocolate can be kept in the refrigerator for up to 5 days, or in the freezer for up to a month.