What is Nama Chocolate?
Ingredients You'll Need
To make approximately 16 servings (25g per serving) of Nama Chocolate, you'll need:
- 400g high-quality dark chocolate (70% cocoa)
- 200g heavy cream
- 60g unsalted butter
- 2 tbsp brandy or rum (optional)
- Cocoa powder, for dusting
Step-By-Step Instructions
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Get Your Equipment Ready Grab an 8x8-inch baking dish and line it with parchment paper. Make sure the paper extends beyond the edges, as you'll need to lift the chocolate out of the dish later.
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Chop The Chocolate Roughly chop the chocolate into small pieces. This will help it melt evenly and quickly when combined with the hot cream.
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Heat The Cream In a saucepan, heat the heavy cream over low heat until it reaches a gentle simmer. Be careful not to let it boil!
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Create The Chocolate Mixture Turn off the heat and add the chopped chocolate to the saucepan, stirring until the chocolate is completely melted and the mixture is smooth. Then, whisk in the butter and optional alcohol until fully combined.
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Pour And Set Pour the chocolate mixture into the prepared baking dish, smoothing the surface with a spatula. Gently tap the dish on the counter to remove any air bubbles. Place the dish in the refrigerator and let the chocolate set for at least 4-5 hours, or overnight.
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Cut And Dust Once the Nama Chocolate has set, lift it out of the baking dish using the parchment paper. Using a warm, sharp knife, cut the chocolate into 1-inch squares. To prevent sticking, clean and warm the knife between cuts. Finally, dust the Nama Chocolate squares with cocoa powder before serving.
Nutritional Information
Each 25g serving of Nama Chocolate contains approximately:
- Calories: 155
- Fat: 11g
- Carbohydrates: 12g
- Protein: 2g
Ingredient Substitutes
If you're having trouble finding specific ingredients, here are some alternatives:
- Dark chocolate: Use semi-sweet or milk chocolate, though this will alter the taste and texture.
- Double cream: You can replace heavy cream with coconut cream for a dairy-free option.
- Brandy or rum: For an alcohol-free version, simply omit the alcohol or use a few drops of rum or brandy extract.
Tips And Tricks For Perfect Nama Chocolate
- Use high-quality chocolate for the best taste and texture.
- Avoid overheating the cream, as this can cause the cream to burn or the chocolate to separate.
- Chill the Nama Chocolate well before cutting to ensure clean, precise squares.
FAQ
What is the best type of chocolate to use for Nama Chocolate?
High-quality dark chocolate with 70% cocoa content is ideal for Nama Chocolate. It provides the perfect balance of sweetness and bitterness, resulting in a rich, velvety treat.
How should I store Nama Chocolate?
Store Nama Chocolate in an airtight container in the refrigerator for up to 2 weeks. Due to its delicate nature, it's best to consume it within a few days of making it.
Can I freeze Nama Chocolate?
Yes, you can freeze Nama Chocolate for up to a month. Wrap it tightly in plastic wrap and store it in an airtight container to preserve its quality. Thaw it in the refrigerator before serving.
How can I make Nama Chocolate without alcohol?
Simply omit the alcohol or replace it with a few drops of rum or brandy extract to make an alcohol-free version of Nama Chocolate.
Can I add flavorings to Nama Chocolate?
Absolutely! Feel free to experiment with different flavorings, such as orange zest, mint extract, or even crushed nuts. Just be sure to add them in moderation to avoid overpowering the chocolate.
Final Thoughts
Now that you know how to make this divine Nama Chocolate, it's time to treat yourself and your loved ones to a taste of chocolate heaven. Enjoy!