Nama Chocolate (ROYCE' Copycat Recipe)

This is adapted from Just One Cookbook. A copycat to the Japanese Royce Nama Chocolate.

Ingredients

Good quality dark chocolate (70% cacao) - 14 oz (400 g)
Heavy whipping cream (38% fat) - 3/4 cup + 1 Tbsp (200 ml)
Cocoa powder (to dust the chocolate)
Optional: liqueur of your choice - 1 TBSP

Steps

1. Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
2. Line an 8" x 8" baking dish (I used a 21cm x 21cm pan) with parchment paper. Choosing the right size tray is important for the
height of chocolate (If you use a bigger tray, the chocolate will be flatter).

3. Add the heavy cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see small bubbles around the saucepan, remove from the heat.
4. Add the chocolate and stir till the chocolate and cream are completely combined. If you like, add liqueur of your choice.

5. Pour the mixture into the prepared baking dish. Refrigerate until firm, about 45 minutes.

6. Remove the chocolate from the baking dish and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. Run the knife under hot running water and dry completely before each cut.

8. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3
days.

Recipe Notes

IMPORTANT: PLEASE READ BEFORE MAKING!

• Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can "seize" the chocolate melting process.
• The ratio of heavy whipping cream (ml) and chocolate (gram) should be 1:2. Please do not replace chocolate with white chocolate for this recipe. The ratio is not the same.