Failproof Nama Chocolate recipe 🍫 (Royce Copycat)

Detail Image-guided recipe: https://takestwoeggs.com/nama-chocolate/

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📝 Ingredients

• 2 ½ cups (420 g) baking chocolate chips dark or semi-sweet
• 1 ⅓ cup (320 ml) heavy cream
• 2 tablespoons (30 g) unsalted butter
• 1 tablespoon dark rum or brandy
• Unsweetened cocoa powder to dust

👩🏻‍🍳 Instructions

1. Prep the pan: Line an 8x8-inch baking pan with parchment paper. Place the chocolate in a large heat-proof mixing bowl.

2. Melt the chocolate: In a small saucepan, add the cream and butter and heat until it starts to steam significantly (about 176°F/80°C). Pour the hot cream mixture over the chocolate, and let the chocolate sit for 5 minutes. Then add the dark rum and stir with a rubber spatula until fully combined.

3. Chill the chocolate: Pour the melted chocolate into the prepared pan. Spread evenly, keeping the surface as smooth as possible. Pop any air bubbles with a toothpick. Refrigerate for 4-5 hours to solidify the chocolate.

4. Slice the chocolate block: Take the block of chocolate out of the freezer and measure out roughly even squares with a knife. Using a sharp knife cut the chocolate into squares. For clean cuts, dip the knife in hot water, then wipe it off with a kitchen towel between each cut.

5. Dust the sliced chocolates with cocoa powder. Using a fine-mesh sieve, dust cocoa powder over the chocolate squares this will ensure they will not stick together Enjoy!

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