Nama Chocolate Royce Copycat (Print Version)
# Ingredients:
01 -
300 g dark chocolate couverture, chopped very fine
02 -
150 ml heavy cream
03 -
10 g butter
04 -
Pinch of salt
05 -
Cocoa powder, for dusting
# Instructions:
01 -
In a small saucepan, heat the heavy cream to 120ºF/50ºC. Turn off the heat.
02 -
Add butter and chopped dark chocolate to the saucepan and stir until fully melted. Add a pinch of salt and stir until combined.
03 -
Line a 9cm x 15cm or 12cm x 12cm pan with parchment paper and pour in the chocolate mixture. Refrigerate for 3 hours.
04 -
Remove the nama chocolate from the refrigerator and cut into approximately 2.5cm x 2.5cm squares using a hot knife. Clean the knife with a hot towel after each cut.
05 -
Lightly dust the pieces with cocoa powder. The nama chocolate is ready to serve.
# Notes:
01 -
If you prefer thinner nama chocolate, use a 20cm x 20cm pan.
02 -
Use high-quality dark chocolate couverture, as the recipe depends on the quality of its few ingredients.
03 -
If the dark chocolate does not fully melt, gently heat the saucepan on low heat while stirring until fully melted.
04 -
Always store the nama chocolate in the refrigerator.