Nama Chocolate Recipe

1. 1

   Line a 10x10-inch baking pan (or anything with a similar surface area) with parchment paper. Place the chocolate in a heatproof bowl.

2. 2

   In a pot, add the cream and butter and heat until it starts to steam significantly (about 176u00b0F/80u00b0C). Pour the hot cream and butter over the chocolate, and stir until the chocolate is completely melted. Add the Kahlua or brandy and give it a quick mix.

3. 3

   Pour the chocolate paste into the prepared pan. Spread evenly, keeping the surface as smooth as possible. Freeze 2 to 3 hours to harden the chocolate.

4. 4

   Now onto the slicing. Take the block of chocolate out of the freezer and mark 1x1-inch squares with a knife; that's 10 lines across both ways, i.e. 100 squares (I used a ruler to get perfect squares, but if you're not fussed, it's totally fine to do this by eye). Then, using a hot knife (you can dip the knife in hot water, then wipe it off with a kitchen towel), cut the chocolate into squares.

5. 5

   Using a fine sieve, liberally dust cocoa powder over the chocolate squares.

6. 6

   To store, keep in an airtight container in the refrigerator. I found that the cocoa powder will get slightly wet and clump up a little after 3 to 4 days, so if you can, add a pack of silica gel to your container to absorb any excess moisture.

* Per serving · 4 servings · Values may vary.

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