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Monday 19 November 2012

Fudgy Nama Chocolate

I think all young girls and boys, do loves to eat chocolates, don't they?  And I am no exception.  During my teenager's time, I craved so much for chocolates BUT..... because I want to be pretty, so I have to give up eating chocolates.  Know why?  Whenever I eat chocolates those days, the next day, I will have one or two pimples popping out!! Grrrr........... 

This is why, I rather go pretty than to indulge in those chocolates those days.  But now, getting old now, pimples don't grow on old ladies.... ha...ha....ha.... I can eat as much of chocolates I want but of course I got to be careful for my weight too!

When I saw Nami of JustOneCookbook  posted her Nama Chocolate, I immediately bookmarked it hopefully one day I can make this one tooThat time I wasn't aware that this Nama Chocolate (Royce Brand) is one of the famous brand in Japan.   Then later on, I saw Fern of To Food With Love  made this too.  And then just week ago, another blogger my friend, Hui of Butterfly Waltz made it out of by chance when she intend to make something else instead.

When they commented that this Nama Chocolate is soooooo good, I just had to give this a try.  In fact, today this post, is my Second time making this chocolate.  so you should know how yummy it is.

The first time I made using the low quality chocolate and it turn out to be soft and fudgy (don't judge it eventhough made from the low quality but it was real good too!).  So the second time I used good quality chocolate (a mixed of 70% & 80%)  and mixed with 45% cocoa in to make it.

Nama Chocolates
Adapted from Nami of JustOneCookbook

400g dark chocolate (between 45% - 70%, up to your preference)

200ml heavy whipping cream
Liquer of your choice (or use vanilla extract if you like)
Cocoa  powder to coat

Cut the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.

Lay parchment paper (baking sheet) on baking pan or any square tray (about 8" x8"). Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.

Put cream in a saucepan and heat it up until it almost reaches a boil. Turn off the heat.

Add the chocolate and stir till the chocolate and cream are completely combined. 
Add liqueur of your choice (optional).

Pour the mixture into the tray. Smooth the surface and refrigerate until firm.

Remove the chocolate from baking tray and chop them 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 cutting.)

Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.

*  Hop over to Nami's site for her great tutorial photos !

* Tips

*  Make sure you chopped your chocolate to small pieces so it will melt easily.
*  Try not to boil the heavy cream too hot and pour the chocolate in or else the oil will 
    split out and there goes the chocolate.........
    (chocolate that are above 70% cocoa tends to get oil split easily so just got to be cautious
    if your cream too hot).
    (I pour the warm hot cream into the chocolate pieces instead of dumping the chocolate 
    to the hot cream; just to be on safe sides).
*  Try not to drop  water into the chocolate .... and use a dry spatula to mix.!

My duckie wants to steal a piece of my chocolate!!

If you ask how does this chocolate taste, well I already made this...oh... consider I made it for twice and special request from "My Dear".... he is so addicted now...... it is already proven this chocolate taste so heavenly delicious!   

If you intend to make this, please don't blame me if you got addicted too..........  

** Latest note:

The good and higher % of cocoa quality of tends to be on bitter taste.  
And my D prefer the lower % of cocoa which gives sweeter in taste.  This is all based on individual preference.