Easy Recipe: Soft Dark & White Chocolates coated in cocoa powder
Introduction:
In the subtle asians group on Facebook someone made it, in the series strong woman do bong soon they were gifted to bong soon (the main character) and I saw a recipe once again on Youtube. It was a sign. It was almost valentines, I was determined to make something sweet AND I was bored. Time to make some easy valentine chocolates. The sources I used are below, for a more visual experience!
For this recipe I watched different recipes to make it my own. I wanted a bit more dark chocolate than white chocolate, as I am more into dark chocolate and wanted the sweetness to be balanced. Therefore I watched a few YouTube video’s to see how others do it. Let’s start!
250g dark chocolate (70% cacao)
125ml heavy whipping cream (38% fat)
75ml heavy whipping cream (probably should’ve used less as it was still too soft. I recommend 50ml whipping cream)
cocoa powder (on top) (I used powder for the chocolate milk, but that made the powder soft so It’s not recommended)
*(with measurement and batches, for what to buy in total, I made a shopping list after ‘sources’)
Prepare the baking dish by putting in parchment paper.
Chop dark chocolate into fine pieces.
Put chopped chocolate into a large glass bowl
Heat up whipping cream in a medium heat, then remove from the stove when bubbles appear.
Pour dark chocolate into the whipping cream.
Whisk until the chocolate is melted, add in butter and mix well. Make sure there are no pieces left in the mixture.
Pour the mixture into the prepared baking dish and smooth the surface with a silicone spatula.
Tap baking dish onto the counter a few times to get all the bubbles out. Refrigerate until firm for 2 hours.
Repeat step 2 to 8 for the white chocolate.
Grab a cutting board and put a plastic wrap on it.
Get the baking dish out of the fridge. The mixture should be firm and not liquid (obviously but I’m stating it, just to be sure.). Then remove the parchment paper and place the block of chocolate on the plastic wrap.
Then I figured how big I wanted the pieces to be. Then I cut out the horizontal lines and the vertical lines. Make sure to remove the chocolate with every cut by putting it in warm water, so the white chocolate won’t touch any dark chocolate.
Then put the cocoa powder in the strainer, softly tapping the sides of the strainer to let it fall on the chocolates.
Now you’re ready to eat! I didn’t get any directions on how to keep it for later, but I put them in the fridge for a week and they’re still fine. :)
Completely made with dark chocolate // How to Make Nama Chocolate (Royce' Copycat) (Recipe) 生チョコレートの作り方 (レシピ) by Just One Cookbook
https://youtu.be/gCzocIpOq1Y
More white chocolate than dark chocolate used // Homemade Royce Nama Chocolate | 自製Royce生巧克力 | 生チョコレートの作り方 | 파베 초콜릿 만들기
https://youtu.be/mRYM7OYwUmI
Shoppinglist / What you need in total:
250g dark chocolate (70% cacao)
200ml heavy whipping cream (38% fat)
??? prob more but that makes sense right
