nama chocolate

my first reaction when i saw this in facebook is that i want to make them. it looks like the meiji melty kiss that i always buy during year end. i asked for the recipe and here i go, going round to get the ingredients and make them. its really yummy and do taste like melty kiss too but its the dark chocolate version. next round, i shall try with milk chocolate so the kids can eat them.

it is indeed very easy to make this. however, the cutting up of this is a killer. must be 'fast hand and fast leg' in the coating or the chocolate will be melting in front of you while you try to coat them.

  
ingredients:
400g chocolate, chopped into bits (i use 55% dark chocolate)
200ml whipping cream
Cocoa powder for dusting
8" square tin (i will use a smaller tin in future so that the height of the chocolate will be higher)

 

the ratio of cream (ml) and chocolate (gram) should be 1:2.

method:
1. heat whipping cream in a saucepan. when it starts to bubble, turn off the heat. you just want to warm the milk not boil it.

2. add chopped chocolate into the whipping cream.

3. stir to melt the chocolate and incorporate it into the cream.

4. when all the chocolate has melted in the cream, it will resemble a thick chocolate ganache.

5. prepare a baking tin with baking paper in it, including the sides.

6. pour the chocolate mixture into the tin.

7. level the mixture.

8. cover with cling wrap and let it firm up in the fridge.

9. cut the hardened chocolate into blocks with a knife.

10. dust with cocoa powder.

11. return to the fridge till you are ready to eat them. 

tips:
1. if you have problems cutting the chocolate into blocks, heat your knife in hot water, dry and clean it before using it to cut the chocolate.

2. prepared another tin in the fridge lay with baking paper. dusted with cocoa powder when it's ready to be used. placed the cut up blocks of chocolate in the prepared tin. it helps to keep the temperature down so the chocolate block don't start to melt as you cut up the rest of the chocolate. the cocoa powder also helps prevent the chocolate blocks from sticking to the baking paper should they start to softened and melt.
 

3. Once the chocolate blocks have been dusted with cocoa powder, you can choose to either keep them in the fridge for a couple of days or in the freezer for a few days longer.

 

thanks to justonecookbook for the recipe.