Line 8×6 inch or 8×8 inch pan with parchment paper. The size of the pan decides the height of the chocolate. Grease the bottom and sides of pan to help the paper stick to pan. Use clips if needed to hold the paper in place.
Chop chocolate into small pieces for easy melting.
Heat heavy cream on medium low heat, stirring often to evenly distribute heat.
As soon as you see bubbles form at the edge of the pan, add chopped chocolate.
Give it a good mix and remove from heat. Mix using a silicone spatula until completely melted into a smooth and shiny ganache like mixture.
Immediately, pour into prepared pan and level the top. Tap a bit on counter top to remove any air bubbles.
Chill in fridge for at least 3 to 4 hours or until set completely.
After the chocolate has set, remove from fridge. Gently lift the chocolate (using the help of the paper) and place on a cutting board. Now, dip a sharp and heavy knife in hot water (either kept in a bowl or hot tap water), wipe dry with a clean cloth and make sharp cuts into the cold chocolate. Cut into desired shapes but make sure you wash the knife, dip in hot water (or you could heat it over a stove), wipe clean and then use it to cut the pieces. This helps in making clean, meat and non messy
Sprinkle cocoa powder (using a tea strainer to sift) over the chocolate.
Serve Nama Chocolate chilled! This is a great edible gift; easy to make, only 2 ingredients, eggless, no bake and kid friendly!
Store the chocolates between sheets of butter or parchment paper in airtight containers in the fridge. It can be stored in the freezer too and thaw in fridge when needed.
Use the best quality of chocolate which is at least 60% but not grated than 75% or they will turn bitter!
If you are not a fan of dark chocolate, you can use milk chocolate too.
If the bars tend to melt while cutting, return to fridge for a few minutes and then continue to cut.
Best enjoyed fresh, within a week. Enjoy!!
