Coffee Nama Chocolate with Cocoa Dusting
From the MolalaCook kitchen · 烘焙手記
Coffee Nama Chocolate with Cocoa Dusting
咖啡生朱古力
Make soft Japanese-style nama chocolate with 70% dark chocolate, fresh cream and a little instant coffee.
▶ Watch the recipe
Before you begin
Chill the ganache in a lined tin, then cut into cocoa-dusted squares. Use unsweetened cocoa to balance the creamy chocolate centre.
Method 做法
Chop the chocolate
Line a small rectangular tin or container with baking paper. Chop the dark chocolate finely so it melts evenly when the warm dairy is added.
See this stage at 1:12 →
Emulsify the ganache
Warm the cream and milk with the instant coffee, stirring until dissolved. Pour over the chopped chocolate and stir from the centre out until smooth. Work in the butter until no separate oily streaks remain.
See this stage at 2:21 →
Chill until sliceable
Pour into the lined tin, smooth the surface and refrigerate until the slab is fully cold and firm enough to cut. Lift it out by the paper.
Cut and coat
Dust with unsweetened cocoa. Cut into small squares and coat the exposed sides lightly. Keep the pieces chilled and bring out a few at a time for serving.
See this stage at 3:53 →
Watch & bake along
Coffee Nama Chocolate with Cocoa Dusting
✦How do I get a neat cut?+
Tools for this recipe
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
For dusting the chilled squares evenly with cocoa.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
