When I was still living in Singapore, I didn’t think about Belgium’s chocolate. I thought of Japanese chocolate by the brand Royce. For me it is my favourite chocolate, that and Godiva’s Chocolixir. I don’t think I’ve ever tasted anything that smooth before. And though I felt somewhat cheated by the (so subtle) Champagne flavor, it remains high in my chocolate obsession and occasional indulgence. It makes a nice gift, something to bring when you’re invited to a dinner party.
So the other day, when I was browsing on Japanese recipes, I suddenly remembered this Royce chocolate and found this recipe. In a way, it was so similar to making chocolate truffles, but with a precise cream to chocolate ratio. The weight of chocolate in gram is twice the volume of fresh cream in ml.
COGNAC-INFUSED NAMA CHOCOLATE
(source Just One Cookbook)
120 gr dark chocolate + 80 gr milk chocolate (see note below)
100ml whipping cream
3 tbsp cognac– or any liquor of your choosing
cocoa powder to coat
- Lay parchment paper inside a box of your choosing. (see note below)
- Cut the chocolate bar into smaller pieces. This will help it to break faster.
- In a pot, heat up the cream until it almost boils (but not yet). Turn off the heat.
- Add the chocolate into the cream, and stir until they have melted. Add in the cognac.
- Pour the chocolate into the designated box, smoothen the surface and refrigerate it until firm. I went as far as putting it into freezer.
- Once it’s firm, using a warm knife, trim the edges and cut the chocolate into cubes. Before you cut each time, wipe the chocolate using a cloth soaked with warm water. This will prevent splintering.
- Sprinkle cocoa powder, making sure each cube side is covered. Store in fridge until it is served.
~ Since I am going to infuse the chocolate with cognac and have it covered in unsweetened cocoa powder, I mix some milk chocolate to reduce the bitterness.
~ The size of the box is important because it will determine the height of the chocolate cube later on. 1-cm is a good height. You can do higher or less, up to you. Just note that it is very decadent, so you want to keep it bite-size.
~ I used 3 tbsp cognac. I started with 1 tbsp, and went progressively from there. To be honest, when I was standing by the stove and tasting it, 3 tbsp didn’t taste a lot. But when I had it for my afternoon tea, it was very strong. Though I don’t think H and F would mind.