Nama chocolate a la royce

  • yields 16 squares

Ingredients

  • 100g dark chocolate (60g callebaut 70-30-38 + 40g callebaut 811) (ratio reduced from 70-30)
  • 75g cream (millac 38% fat) (increased from 66g)
    • if the cream isn’t 38% fat, make it up with some butter
  • 0.125 tsp vanilla
  • pinch of salt
  • cocoa powder for dusting

Directions

  1. melt and mix all ingredients (e.g., over a bain marie) to form a ganache
  2. pour into a square container (about 13cm x 13cm) lined on the bottom with baking paper
  3. lay another sheet of baking paper on top, and remove any bubbles - helps keep it flat and smooth
  4. cool in the fridge until quite solid
  5. trim the edges, cut into ~2.5x2.5cm squares (about 16 total), and toss with cocoa powder
  6. let sit outside the fridge for a couple minutes just before serving

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