Nama Chocolate

 

 

Ingredients:

 

400 gram (14 oz) good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste. ( I use Hershey bars chocolate or valrhona dark chocolate)

200 ml fresh cream (heavy whipping cream)

Liqueur of your choice (optional)

Cocoa powder to coat the chocolate

 

 

 

Methods:

 

1. Chop/ break the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
2. Line a baking pan or any square tray (about 8" x 8") with parchment paper. Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.
3. Put cream in a saucepan and heat it up until almost boiling. Turn off the heat.
4. Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur of your choice (optional).
5. Pour the mixture into the prepared baking pan or tray. Smooth the surface and refrigerate until firm.
6. Remove the chocolate from the baking pan and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before each cut.
7. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.

 

Notes

[Please Read Before Making]

 

1. Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water can "seize" the chocolate melting process.

 

2. Dark chocolate should never be heated above 120 degrees F (Milk chocolate and white chocolate should never be heated above 110 degrees F).

 

Special thanks to :http://justonecookbook.com/blog/recipes/nama-chocolate/

www.youtube.com/watch?v=zHyzBre4HhY