Nama Chocolate

Prep Icon
Prep
2 hours
Total
2 hours
Serving Icon
Yield
2 boxes
Recipe Image

Ingredients

  • Millac Whipping Cream Dairy 35% | 115826 |140 gm
  • Callebaut Dark Couverture 54.5% | 67338 | 150 gm
  • Callebaut Dark Couverture 70.5% | 128378 | 50 gm
  • Redman Unsalted Butter | 68328 | 40 gm
  • Van Houten Cocoa Powder | 56838 | 25 gm

Shop This Recipe

WHIPPING CREAM DAIRY 35%/MILLAC HIGH STABILITY 1L (#115826)

$12.40

CHOC COUV DARK 54.5% 400G / CALLEBAUT 811-E0-D94 (#67338)

$19.40

CHOC DARK RUSTIC FLEUR DE CAO 70% 1KG / CALLEBAUT CHDO1BOFCA (#128378)

$49.20

UNSALTED LACTIC BUTTER 250G (#68328)

$6.00

Out of stock

PURE SOLUBLE COCOA POWDER 100G (#56838)

$6.00

Instructions

  1. Put the butter and couverture in a bowl
  2. Boil the cream, pour into the couverture stir to disslove and smooth texture
  3. Scoop the filling on a tray ,spread evenly
  4. Keep in the fridge for 45 mins or freeze to set
  5. Takeout dustwith thin layer of cocoapowder on both side
  6. Soak the knife in hot water cut the chocolate to 3cm x 2 cm each
  7. Slowly transfer into the tray and keep in the box

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