Japan Name Chocolate
Ingredients
- 200 gr dark choco couverture 70% (if you like it sweet you can use milk chocolate)
- 120 gr liquid whipping cream
- 40 gr butter
Toppings
- Cocoa powder
- Chocolate nibs
How to make
- 1. Cook over low heat, liquid whipping cream and butter, until butter melts, cook until bubbles appear, turn off the stove and immediately pour into the chocolate pieces
- 2. Stir with a whisk until well blended
- 3. Pour into a 20×10 cm tin, which has been lined with baking paper
- 4. Put in the refrigerator for at least 2 hours
- 5. Remove from the refrigerator, cut into pieces according to taste and sprinkle with cocoa powder
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