Nama Chocolate (Royce’ Copycat Recipe) 生チョコレート

I never buy Royce's Nama Chocolate before, but I understand that they tasted real good but expensive too hahaha! But with only 3 ingredients, you can easily replicate one at home! It tasted good enough for me, rich and creamy with bitter aftertaste as I've followed the recipe using chocolate with 70% cocoa.

Chilled in fridge till firm and cut into 36 squares

Dust over cocoa powder and serve immediately!

Recipe ref : justonecookbook.com

Ingredient

• 400gm good quality dark chocolate (70% cacao)
• 200ml dairy cream (38% fat)
• 1/2 tbsp vanilla paste (optional)
• cocoa powder for coating

Method

1. Line a 8" x 8" shallow pan with parchment paper.
2. Chop the chocolate finely. Place in a medium mixing bowl.
3. Add the dairy cream into a small saucepan. Bring to a simmer over medium heat. When bubbles appear around the saucepan, remove from heat immediately.
4. Pour the hot cream into chopped chocolate and stir till chocolate are completely dissolved. Stir in vanilla paste.
5. Pour the mixture into the lined pan. Smooth out the surface with a spatula. Chill in fridge until firm.
6. Remove the chocolate from the pan and cut into 36 cubes using a warm knife. 
7. Dust cocoa powder over and serve it chilled. Can be keep in fridge for 2-3 days.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

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