Menu Icon - Press to open


Nama Chocolate

500g Peter’s® Gibraltar® Bittersweet Chocolate, chopped into small pieces
1 ½ cups Heavy Cream
2 tbsp Unsalted Butter
1 tbsp Kahlúa or Brandy
¼ cup Unsweetened Cocoa Powder

1. Line a 10×10-inch baking pan with parchment paper.
2. Place the chocolate in a heatproof bowl.
3. In a saucepan, add the cream and butter and heat until it starts to steam significantly (about 176°F).
4. Pour the hot cream and butter over the chocolate and stir until the chocolate is completely melted.
5. Add the Kahlúa or brandy and give it a quick mix.
6. Pour the chocolate paste into the prepared pan. Spread evenly, keeping the surface as smooth as possible. Freeze 2 to 3 hours to harden the chocolate.
7. Once frozen, remove pan and mark 1×1-inch squares with a knife. Then, using a hot knife (you can dip the knife in hot water, then wipe it off with a kitchen towel), fully cut the chocolate into squares.
8. Using a fine sieve, liberally dust cocoa powder over the chocolate squares.
9. To store, keep in an airtight container in the refrigerator. Cocoa powder may get slightly wet and clump up a little after 3-4 days, so if possible, add a pack of silica gel to your container to absorb any excess moisture.

Yield: 100 Pieces