About the Recipe
400 g good quality dark chocolate (70% cacao) (Semisweet for less bitter taste)
200 ml Amul cream
1 Tbsp liqueur of your choice (optional; I use Brandy. Adjust the amount according to your liking.)
Unsweetened cocoa powder ( to coat the chocolate)
Line an 8" x 8" (20 x 20 cm baking dish with parchment paper/cling wrap.
Chop the chocolate into smaller pieces so that they will melt faster and more evenly.
Add the heavy cream into a small saucepan and bring it to simmer over medium heat. Whisk to evenly di s tribute heat and keep an eye on the cream. Add the chocolate into the heavy cream and stir to combine with a silicone spatula. Add liqueur of your choice.
Pour the mixture into the prepared baking dish and smooth the surface with the silicone spatula.
Tap the baking dish onto the counter a few times (to make sure the chocolate is evenly di s tributed). Refrigerate until firm, about 4- 5 hours. After Chilling 4-5 Hour s . . .Remove the chocolate from the baking dish. 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.
Then cut the strips into cubes. Remember to clean/warm up the knife before each cut. Sprinkle the cocoa powder on the top through a sieve. If you prefer all sides to have cocoa powder, you can dip in cocoa powder to coat all sides.
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.