About:
The impossibly smooth, decadent squares practically dissolve Japanese chocolate truffles on your tongue, leaving behind a symphony of rich chocolate bliss. Have you ever craved to recreate that magic in your kitchen? This recipe will guide you through crafting Nama chocolate inspired by the Royce masters themselves. You can now enjoy the same taste and quality at home!
YouTube Link: https://youtu.be/AcfZQJjcIrk
Equipment
Pyrex Rectangular Container
Ingredients
Serves 7 – 8
- 250g Dark Chocolate (72% dark) – https://amzn.to/3HK5slL
- 150g Heavy Cream – https://amzn.to/4be0KdI
- 54g Condensed Milk – https://amzn.to/3Ukgp5b
- 13g Brandy – https://amzn.to/3SgB0ow
- 50g Salted Butter – https://amzn.to/3UjgmXq
- 1 – 2 tbsp Cocoa Powder (for dusting) – https://amzn.to/3SDiVBh
Steps
- Chop the chocolate bar thinly
- Measure the chopped chocolate (we need 250g)
- Heat up the pan with the heavy cream and condensed milk
- Stir until condensed milk dissolved
- Once you see the small bubbles, turn off the heat
- Add the chopped chocolate, butter, brandy
- Mix well until all the ingredients are well combined
- Prepare a tray (7in x 5in x 1.5in) with parchment paper
- Pour the chocolate mixture
- Level it and put it in the fridge for a couple of hours to overnight (until the chocolate is settled)
- Cut into pieces and dust with the cocoa powder
- Serve it!
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