Nama Chocolate (Royce' Copycat Recipe)

Step 1

Prepare the baking pan and chocolate:Line a 9x9 square pan with parchment paper, and place the chopped chocolate bars and butter into a heatproof bowl. Shake the bowl to even out the chocolate.*Refer to the post for photo reference on how we lined our baking pan.*

Step 2

Make the chocolate ganache:Add heavy cream into a saucepan and heat on medium heat until it's hot and starts to bubble. Don't scorch it!

Step 3

Pour the hot heavy cream over the chocolate and butter, and let it sit for about 5 minutes.

Step 4

After 5 minutes, gently stir the chocolate and heavy cream until everything is well combined. Add the brandy/cognac and gently stir to combine.

Step 5

Chill the ganache:Pour the ganache into the prepared baking pan and give it a gently shake to level out the surface. Tap the pan on the counter a couple of times to pop large bubbles. chill in the fridge for at least 3 to 4 hours or until the ganache is set.

Step 6

Cut, garnish, and serve:Once the ganache is set, remove it from the pan. Evenly cut the ganache into 49 pieces by making 7 vertical cuts and 7 horizontal cuts. Each square is about 3 by 3 centimeters.

Step 7

Dust the nama chocolates with cocoa powder and enjoy!