Recipe source from justonecookbook.com
Royce's
Chocolate Nama Chocolate - Modified By Fiona Lau
300g Heavy Cream ( Dairy Whipping Cream )
400g Chocolate Compound or Coating Chocolate
200g Dark Couverture Chocolate ( Dark55% )
4-5 Tbsp Cocoa powder for dusting
200g Dark Couverture Chocolate ( Dark55% )
4-5 Tbsp Cocoa powder for dusting
3-4 tbsp Rum / Cordon Bleu
Method
Line a 8"x 10" baking pan
with parchment paper.
Don't remove or cut the sides as
it'll cause the chocolate to leak. Instead i just fold the corners and tuck
them in neatly.
I used Extra Dry rum for these but
you can experiment with other liquor like Cordon Bleu or champagne..!!
This is the Thickened cream I used and this is a perfect
size for one batch of chocolates with no wastage ... Blek
Warm up the Thickened cream, keeping a close eye on Cream .
It should be just before boiling. when you see bubbles around the
saucepan, please remove from the heat..
The heavy cream is more or less ready when the side bubbles
for half a minute.
Remove from heat and add in the chocolate. If your chocolate
is in one big chunk/block, I'd suggest that you cut them into smaller pieces.
This allow it to melt faster.
Not like
this .. is wrong method
Cut them into smaller pieces like this allow it to melt faster.
Stir and allow chocolate to melt. Add in rum.
Pour the mixture into the baking tin. Bang the tray for few time in table top to remove trapped air or pocket air. Chill in the refrigerator for 2 hours or until set.
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. You can
use hot running water but wipe it off completely before each cut.
Once you're done cutting the
chocolates, sieve or sprinkle
the cocoa powder on the surface of the chocolates and serve it with
chilled is the best.
For best freshness, keep in
refrigerator for no more than 10 days.
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.
The two most common problems of working with chocolate are separating and seizing.
The best way to prevent separation is to use gentle heat (simmer on lowest heat) and stir frequently. Since we're not using a double boiler in this recipe, make sure you do not bring the heavy whipping cream to a full boil. Remove from heat as soon as you saw bubbles around the edges of the saucepan.
My nephew is really Enjoy the
awesome Nama Chocolate! yummlicious..