Japanese Nama Chocolate
- 14 oz good quality dark chocolate (at least 60% cacao), chopped into small pieces
- ¾ cup Twin Brook Creamery heavy cream
- 1 Tbsp Kahlúa (optional)
- Unsweetened cocoa powder for topping
- Line an 8″ x 8″ baking dish with parchment paper. Place the chopped chocolate in a heatproof bowl.
- In a saucepan, add the whipping cream and heat until it starts to simmer by forming bubbles along the edges but not boil. Stir while heating to stop the cream catching on the base of the saucepan.
- Pour the hot mixture over the chocolate, and stir until the chocolate is completely melted. Add the Kahlúa and stir until smooth.
- Pour the chocolate paste into the prepared pan. Spread evenly, cover and set in fridge overnight or for a minimum of 3-4hrs.
- Take out the nama chocolate from fridge and cut into preferred sizing using a hot knife (you can dip the knife in hot water, then wipe it off with a kitchen towel). Clean the knife with a damp cloth between each cut.
- Using a fine sieve, dust cocoa powder over the chocolate squares and enjoy!
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