Nama Chocolate
Recipe adapted from Just One Cookbook
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400g best quality chocolate
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250ml fresh cream
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20g butter
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1 tablespoon honey
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liqueur of your choice (optional)
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cocoa for sifting
Step 1 - Line a square tin (about 8x8 inches) with baking parchment.
Step 2 - Chop the chocolate into pieces to make it easier to melt and place in a large bowl along with the butter and honey. Heat the cream until almost boiling and then pour over the chocolate mixture, stirring to combine. Add the liqueur if you are using it. Pour into the prepared tin and allow to set in the fridge.
Step 3 - Cut into squares with a hot knife - this is to prevent the chocolate from splintering when you cut it. Run knife under hot water and dry on a tea towel before each cut. Dust in cacoa powder and store in the fridge.