- 1 cup dark chocolate bars, finely chopped into small pieces
- ½ cup heavy cream
- 1 tbsp butter
- Salt
- Cocoa powder for dusting
- 12cm x 12cm pan
- In a saucepan, heat the heavy cream until it hits 50ºC, then turn off the heat.
- Stir in butter and dark chocolate and combine until everything has melted. Add a pinch of salt and continue stirring.
- Line the pan with parchment paper and pour in the chocolate mixture. Pop it in the refrigerator for about 3 hours until it has completely set.
- Take the pan out and cut the chocolate into equal parts using a hot knife. After every cut, make sure to wipe the knife with a hot towel so you get a clean cut each time.
- Dust the top with a generous amount of cocoa powder, serve and enjoy!
- If you'd like to make matcha flavoured ones instead, all you have to do is swap the dark chocolate with white chocolate and dust them with matcha (green tea powder).
Tags:japanese-foodjapanese-snackjapanese-souvenirroyce-chocolate
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