Heat the whipping cream, trimoline, and hojicha powder in a small saucepan. Turn off the heat, add the mixture into Belcolade Selection Blanc Cacao Trace; mix well using hand blender, followed by unsalted butter.
Mix well until there is no lump. The chocolate should be completely smooth. After that, put it in to baking dish.
Tap the baking dish onto the counter for few times (to make sure the chocolate is evenly distributed). Refrigerate until firm, about 4-5 hours.
Take out the hojicha nama chocolate from fridge and cut into about 2.5cm x 1.5cm with hot knife. Put hojicha powder in food container, add the cut hojicha raw chocolate and sprinkle the powder on the top.