Nama Chocolate 生チョコレート

Chocolate lover like me wouldn't want to miss this :)

Adapted from Just One Cook Book.
*IMPORTANT NOTE: End product to be kept in fridge at all times and best consumed within a couple of days.

- 400g good quality dark chocolate (70% cocoa)
- 200ml whipping cream
- liquor of your choice (optional)
- cocoa powder for dusting
* the bar of chocolate that I bought was only 220g so I only used 110ml of whipping cream since the proportion of the dark chocolate to cream is 2:1 
1) In a heavy pot, heat cream till warm and remove away from flame *important note: DO NOT boil the cream.

2) Add chocolate which were break into small pieces into the cream and stir both ingredients until well combined. Add liquor of your choice at this point if you desire.
3) Pour mixture into a 8×8" tray lined with parchment paper * lazy mommy used a disposable loaf box you can get the disposable 8×8" tray available at most supermarkets too which cost roughly $2/3's.

4) Use a spatula to smooth the surface of the mixture *lazy mommy has got a simple trick without the need to use the spatula. Simply drop tray on the counter top a few times and shake the tray left right a few times, rotate tray and shake left right again a few times. You will be able to get more or less a v smooth surface.

5) Refrigerate until firm (2-3hrs) and remove chocolate from tray *if using disposables, just snip the tray with a pair of scissors to expose the chocolate.

6) Cut chocolate into cubes with a warm knife. Wipe the knife dry if you are using hot water to warm the knife. Or simply warm the knife using the flame from stove. Clean knife after every cut to prevent splintering.
7) Dust with cocoa powder and serve immediately. Or keep straight into the fridge and finish it within a couple of days.

Enjoy! Expensive nama chocolate with just a fraction of the price when you DIY.

Click here for a step-by-step tutorial.

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