Nama Chocolate

By cookism

It was love at first bite when we tried Nama chocolate from Royce. Since then, we decided to take our love to the next level (and save some money) by making them ourselves. After all, it was Michael Pollan's food rule that stated, "Eat all the junk you want as long as you cook them yourself." With a melt-in-your-mouth consistency and sublime chocolatey richness, not to mention the dusting of cocoa powder that clings lovingly to your lips, these morsels of chocolates are so addictive they should be illegal.

(Recipe courtesy of Nami from Just One CookBook)

Ingredients

• 400 g of Good Quality Dark Chocolate (we use one with 62% cocoa solids which are less bitter with a slight sweetness to it)
• 200 ml of Heavy Whipping Cream
• 2 tsp of Brandy (or liqueur of your choice)
• Cocoa Powder (as needed to coat the chocolates)

Preparation

Step 1

1. Line a 8" x 8" baking tin with parchment paper. Roughly chop chocolate into smaller pieces to ease the melting process later.
2. Heat cream in a saucepan over medium heat. Keep an eye on it and remove the cream from heat immediately when bubbles starts forming around the edges of the saucepan. Take note not to boil the cream as it will be too hot for the chocolate, cause it to split in the melting process. Add in chocolates and stir till well-combined, then stir in brandy or a liqueur of your choice. Pour chocolate mixture into prepared tin and smooth the surface with an angled spatula. Refrigerate for 4 to 5 hours or even overnight until firm.
3. Remove chocolate from the baking tin by lifting up the parchment paper. Warm your knife by dipping the blade into hot water and drying it with a kitchen towel from time to time. Cut the chocolate into cubes, wiping the knife after each incision to ensure neat squares. Transfer chocolate squares onto a parchment paper dusted with cocoa powder to coat the bottom, then sprinkle more cocoa powder on top and serve. If the chocolate is too soft along the way, pop it in the freezer for 5 to 10 minutes to harden. Chocolates must be stored in the refrigerator, in a container to keep fresh. Time for sheer indulgence!