Step 1

Place chocolate into a medium sized bowl and set aside.

Step 2

Bloom gelatin in ice water for 10 minutes or until softened.

Step 3

In a small sauce pot over medium heat, bring cream to a simmer. Remove gelatin from ice water and squeeze to remove excess water. Remove the cream from the heat, add the gelatin, and whisk to dissolve.

Step 4

Pour hot cream over the chocolate, whisking to emulsify.

Step 5

Line two sheet trays with parchment paper. Pour half of the chocolate mixture onto each tray and use a rubber spatula to spread the chocolate into a 1/4" thick layer.

Step 6

Place sheet tray in freezer for 5 to 8 minutes, or until thick enough to slice. Remove from freezer and carefully slice through the chocolate to create squares.

Step 7

Return the sheet tray to the freezer and chill for at least 8 hours or overnight.

Step 8

When ready to use, peel parchment paper off the back and enjoy.