Ingredients
14¼ oz dark chocolate bar, at least 65-70% cacao content, chopped into small pieces
¾ cup heavy cream
½ cup cocoa powder
1 tbsp brandy, can be rum, whiskey, or bourbon
¼ cup cocoa powder, for dusting
Preparation
Grease a baking casserole of your choice and line it with parchment paper, preferably 8-inches. Allow excess parchment paper to hang over its edges.
In a saucepan, add the heavy cream and heat for approximately 15 minutes or until simmering. Remove from the heat.
Add the shaved dark chocolates and your choice of liqueur into the heavy cream and whisk until melted and completely smooth.
Pour the mixture into your prepared baking dish and smoothen the surface. Tap the baking dish onto the counter a few times to release any air bubbles.
Pour the mixture into your prepared baking dish and smoothen the surface. Tap the baking dish onto the counter a few times to release any air bubbles
Wrap with cling film and transfer to a chilled area. Allow the chocolate to firm up for at least 6 hours, preferably overnight.
Prepare a pot with very hot water, when you’re ready to portion your chocolate.
Once the chocolate has firmed up, using the excess parchment paper for leverage, lift to release from the baking casserole and transfer to your working area.
Dip the blade of the knife in the pot of hot water then dry it well with a towel or heat the blade of the knife with a kitchen torch.
Cut the excess chocolate around the edges to have nice sharp corners.
Make sure to constantly clean and warm your knife before each cut to achieve a nice sharp cut. Cut the chocolate into 1-inch strips then cut the strips into cubes.
Sprinkle cocoa powder on top. If you want all sides to have cocoa powder, you may dip in cocoa powder to coat all sides. Work quickly, as the chocolate has to be maintained cold. You may need to chill the chocolate at intervals while portioning.
Serve your nama chocolates on a plate and enjoy!