Step 1

Gather all the ingredients.

Step 2

With a sharp knife, chop the chocolate into smaller pieces so that they will melt faster and more evenly.

Step 3

Line an 8" x 8" (20 x 20 cm) baking dish with parchment paper. Choosing the right size tray is important for the height of chocolate (If you use a bigger tray, the chocolate will be flatter).

Step 4

Add the heavy cream into a small saucepan and bring it to ALMOST boil over medium heat. Whisk to evenly distribute heat and keep an eye on the cream.

Step 5

When you see small bubbles around the saucepan, remove from the heat.

Step 6

Add the chocolate into the heavy cream and stir to combine with a silicone spatula.

Step 7

Mix the chocolate and cream and make sure there is no lump. The chocolate should be completely smooth.

Step 8

If you like, add liqueur of your choice.

Step 9

Pour the mixture into the prepared baking dish and smooth the surface with the silicone spatula.

Step 10

Tap the baking dish onto the counter a few times (to make sure the chocolate is evenly distributed). Refrigerate until firm, about 4-5 hours.

Step 11

Remove the chocolate from the baking dish.

Step 12

Cut the excess chocolate around the edges to have nice sharp corners.

Step 13

Warm up the sharp knife with a hot towel, and cut the chocolate into 1” strips. Make sure to clean/warm the knife before each cut to achieve a nice sharp cut.

Step 14

Depending on your baking dish, the 4 sides of the chocolate may not look good (mine has curved edges and corners). If that's the case, save these chocolate pieces for yourself to enjoy.

Step 15

Then cut the strips into cubes. Remember to clean/warm up the knife before each cut.

Step 16

Sprinkle the cocoa powder on the top. Optionally, if you prefer all sides to have cocoa powder, you can dip in cocoa powder to coat all sides.

Step 17

Serve Nama Chocolate on a plate, or put it in a box as a gift. If the chocolate just came out of the refrigerator, I recommend waiting for 5-10 minutes before serving so it's soft enough to melt in the mouth instead of chilled and hard chocolate.

Step 18

Keep in the airtight container and store in the refrigerator for up to 4 days. Or you can freeze the chocolate for up to a month.