This is the Royce’ Nama Chocolate Au Lait.
It was made with a blend of milk chocolate and fresh cream with a hint of cherry liqueur and orange liqueur.
Each piece was a rectangular form, measuring around 3 x 2 x 1 cm in dimensions, and was enveloped in a cocoa powder coating. Despite being exposed to room temperature (considering Sydney’s winter conditions), every piece retained its shape, yet yielded effortlessly upon being bitten into. The cocoa powder coating lent an initial bitterness that promptly surrendered to reveal a velvety, milk chocolate texture. The subtle undertones of cherry and orange liqueurs were discernible without being overt, deviating from the typical alcoholic notes accompanying fruit-flavoured chocolates. Instead, they contributed a refined layer of complexity to the already rich chocolate flavour. These chocolates exuded a premium and sophisticated texture and taste, elevating the overall experience.
A comparison could be drawn with the Mame Cocoa Mixed Japanese Nama Chocolate, which is more accessible in Australia. Similar in their elegant mouthfeel, these chocolates share a comparable refinement; however, I did not try the regular chocolate variant to be able to provide a direct assessment.
This Royce’ Nama Chocolate Au Lait contained 125 g (20 pieces). It was produced in Japan and received as a gift from acquaintances visiting Japan in 2023.