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Nama Chocolate

500g Peter’s® GibraltarTM 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.


Nama Chocolate was originally featured as part of our 2022 Peter’s Chocolate Calendar. To learn more about the calendar and see other inspired creations from 2022, visit our blog here.

Yield: 100 Pieces