nama choco
Leading up to Valentine’s Day in Japan, there’s one thing that’s impossible to escape – and it’s not swarthy, rose-touting Lotharios. It’s chocolate. In pretty packaging and delicious displays, store counters come alive with the sweet stuff at this time of year, and one of the more luxurious and decadent types is the rich, creamy nama choco (fresh chocolates).
The only problem with this type of chocolate is the fact that it blends an already creamy chocolate with even more cream and butter, making it heavy on the calories. Net users in Japan, though, have discovered an unusual way to cut out the extra fat – by replacing it with tofu! Using just three ingredients, we’ll let you in on the latest diet tip from Japan and show you how to make delicious, creamy nama choco with only half the calories.
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