NAMA CHOCOLATE
Prep time
Cook time
Total time
Author: Mink (adapted from Nami's recipe)
Recipe type: Chocolate
Cuisine: Japanese
Serves: 36
Ingredients
- 14 oz. good quality dark chocolate. You can also use semisweet for less bitter taste or milk chocolate. I used 3 bars of 3.5 oz. milk chocolate and 1 bar of 3.5 oz. dark.
- 7 oz. heavy cream
- Liqueur of your choice (optional)
- Cocoa powder to coat the chocolate
Instructions
- Cut the chocolate into smaller pieces using a knife.
- Lay parchment paper on a baking pan or any square tray (about 8" x8").
- Heat up cream in a saucepan on the lowest heat until it almost reaches a boil. Make sure you do not bring the cream to a full boil. Remove from the heat as soon as you see bubbles around the edges of the saucepan. Otherwise, it will be too hot and will cause separation (oil from chocolate) and there is no way to save it.
- Pour hot cream into the chocolate, let it sit for 2 minutes and stir with a spatula until the chocolate and cream are completely combined. Add liqueur of your choice (optional).
- Pour the chocolate mixture into the prepared tray or baking dish. Smooth the surface and refrigerate until firm, 3-4 hours.
- Remove the chocolate from the baking dish, peel off the parchment paper and cut them into cubes using a warm knife. Run the knife under hot water and wipe it off completely before each cut, to prevent splintering.
- Sprinkle on cocoa powder and serve chilled.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/nama-chocolate/