Namachocolate (生チョコ)
Makes 12 pieces
160g ................................ Dark chocolate, chopped if you use a big chunk
90ml ................................ Whipping cream
10g ................................... Unsalted butter
10g ................................... Glucose syrup
5tbsp ............................... Cocoa powder
Line 2 of small jelly molds (14.5X8.8 cm) with baking paper.
Put the chocolate and butter into a medium bowl.
Pour the whipping cream and glucose syrup into a saucepan, put the saucepan over medium low heat, stir until the glucose melt and the mixture boil lightly.
Pour the whipping cream mixture over the chocolate, stir until smooth.
Pour the batter into the prepared molds, and smooth the top, then refrigerate for 1 hour.
Take the chocolate out of the molds and cut into pieces.
Sift the cocoa powder into a pan and place the chocolate over the cocoa powder, turn the chocolate over to coat them completely with cocoa powder.
Refrigerate until ready to serve, can be kept for 2-3 days (if you can resist it, ^^).
Namachocolate (生チョコ):
For every chocolate lovers (in the world!)
For every chocolate lovers (in the world!)
