Royce' Nama Chocolate
Author: Bear Naked Food
Recipe type: Dessert
Serves: one 6" x 6" square
- 160 g dark chocolate (I’m using Valrhona Caraibe 66%)
- 120 g semi-sweet chocolate (I'm using Valrhona Equartoriale 55%)
- 200 ml whipping cream
- 15 g unsalted butter
- Pinch of salt
- 2 tsp crème de cacao / rum (optional)
- 2 tbsp unsweetened cocoa powder for dusting
- Chop both types of the chocolate finely and place into a medium heatproof bowl.
- Bring the whipping cream to a gentle boil and turn off heat. Allow to cool for a couple minutes.
- Add the butter, pinch of salt to the bowl of chocolate and pour in the warm cream.
- Let it rest for 1 minute before stirring the mixture.
- Your chocolate ganache should be smooth and silky. Add in liqueur if using.
- Line a 6” x 6” square tin with non-stick baking paper and pour the ganache into it.
- Smooth the top with a spatula and refrigerate for at least 4 hours.
- Remove the baking paper from the tin and flip over the nama chocolate onto a clean sheet of baking paper.
- Using a clean knife, cut the chocolate into equal pieces.
- Dust generously with unsweetened cocoa powder and serve.
- They keep well in the fridge for 2 weeks.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/10/05/royce-nama-chocolate/
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