Close your eyes for a moment. It's a snowy evening in Sapporo, and the first square melts before you even think to chew. That's Royce' Nama Chocolate.
Nama means "fresh" in Japanese. In Hokkaido, Japan's northern dairy country, Royce' blends fresh cream into fine chocolate to create soft, ganache-like squares, each one dusted with cocoa. It's less a candy and more a small moment, the kind you share across a table and remember long after.
Find your flavour
- Au Lait – mellow milk chocolate, the classic most people fall for first.
- Mild Milk – softer and creamier, like warm milk on a cold morning. Liquor-free.
- Caramel Milk – toasty, buttery caramel. Liquor-free.
- Ghana Bitter – deep, dark cocoa made for a slow cup of coffee. Liquor-free.
- Gianduja – silky hazelnut and almond chocolate, toasty and deeply nutty, like the best corner of a pastry shop.
- White – sweet and cloud-soft, pale as fresh Hokkaido snow.
- Matcha – grassy, gently bitter green tea, like an afternoon in a Kyoto tea house.
- Crème Brûlée – custard and caramelized sugar in a single bite.
- Chestnut – roasted and nutty, a crisp autumn afternoon.
- Ishigakijima Kokuto – a sunny southern edition from Royce' Ishigakijima, made with kokuto, the deep, molasses-sweet brown sugar of Okinawa.
Each box comes with a tiny pick for serving straight from the tray. Some flavours contain a small amount of liqueur, so please check each box's label.
Net weight: 125 g (4.4 oz) per box
How to enjoy
Keep refrigerated. Let the box rest at room temperature for about five minutes before serving so the texture turns velvety. Enjoy by the date on the box (if they last that long).
Made in Japan.