Nama Chocolate

I am not chocolate lover but I really love Royce's nama chocolate. I tried to check online for its recipe and apparently it is so easy to make.

Ingredients:-

• 400g(14 oz) good quality dark chocolate (70% cocoa)[you can also use semisweet(50% cocoa ) for less bitter taste]
• 200ml fresh cream [heavy whipping cream]
• Liqueur of your choice [optional]
• Cocoa powder to coat the chocolate[Use the cocoa for dusting, not baking]

Instructions:-

1. Chop the chocolate into smaller pieces using a knife or any tools so that it will melt faster and more evenly.
2. Line a square baking pan with parchment paper. Best with 8" x 8" (20 x 20 cm). 
3. Add the heavy whipping cream into a small saucepan(the pan must be dry) and bring it to ALMOST boil over medium heat. (DO NOT use high heat) When you see bubbles around the saucepan, remove from the heat.
4. Add the chocolate(Step 1) and stir till the chocolate and cream are completely combined. Add liqueur of your choice (optional).
5. Pour the mixture into the prepared baking pan. Smooth the surface and refrigerate until firm, about 5 hours (I put it overnight).
6. Remove the chocolate from the baking dish and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before each cut.(I skipped this step so it becomes harder to cut)
7. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but I finished it one day. You can keep longer by placing in freezer.

Notes:-

1. The ratio of cream (ml) and chocolate (gram) should be 1:2. Please do not replace chocolate with white chocolate for this recipe. The ratio is different