Nama Chocolate

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My first taste of Nama chocolate was from cute little packages brought back from Japan from my sister. I instantly fell in love with them – they just melt away on your tongue. So soft, so creamy and satisfyingly rich. I later learnt that they are surprisingly simple to make with just chocolate and cream. That’s it. I can’t foresee any trip to Japan soon or even going to the Japanese specialty stores BUT I do have chocolate and cream handy at home. So, of course I went ahead and make some 🙂

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Recipe adapted from Just One Cook Book:
Ingredients:
100g dark chocolate (I used chocolate with 45% cocoa)
50g whipping cream
Nguyên liệu:
100g so cô la đen (45% cacao)
50g kem whipping
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Method:
1. Chop up the chocolate into smaller pieces to aid melting process.
2. Warm up the whipping cream- do not boil. Add in the cut chocolate. Keep stirring until all melted into a smooth mix.
3. Pour into a container pre-lined with baking paper. Tap to bring up air bubbles, refrigerate for at least 4 hours before cutting up and serve. Sprinkle with extra cocoa powder before serving.

Cách làm:
1. Cắt nhỏ sô cô la để dễ đun chảy.
2. Hâm nóng kem tươi- không nấu sôi. Khi nóng thì cho sô cô la đã cắt nhỏ vào. Khuấy đều cho tan hoàn toàn và mịn mượt.
3. Chuẩn bị một khay hay hộp nhỏ, đổ hổn hợp sô cô la & kem tươi vào. Dàn đều và gõ nhẹ xuống mặt bàn vài cái cho vỡ bọt khí. Để lạnh ít nhất 4 giờ trước khi ăn. Nên cắt nhỏ thành từng miếng vuôn, rắc thêm bột cacao lên trên mặt trước khi ăn.
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