the name is a japanese term for "creamy texture". it is a great technique/recipe taken from the Valrhona school. basically a ganache made with milk, emulsified, gelatin added, and finished with cream. a few hours to crystalize in the fridge and what you have is a wonderful creme au chocolat.
i have been infusing mine with lime thyme and lime zest. though it is made with white chocolate, all the extra dairy in it tames the sweetness, as opposed to a traditional white chocolate ganache.
the namelaka can be scooped with a spoon (as in this photo) or piped as i do on the plated dish.
another great technique to help enhance a dish