Raw chocolate (without starch, butter) Japanese simple and authentic version
Overview
This is a dessert from Japan called NAMACHOCOLATE, which is called raw chocolate in Chinese. It comes from Japanese characters and is used directly, meaning fresh and raw. It is generally made with fresh milk, cream, or even wine. The texture is creamy and has a short shelf life. Therefore it must always be stored in the refrigerator and consumed as soon as possible. Success factors: It is recommended to use high-quality chocolate to make this chocolate.
Tags
Ingredients
Steps
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I used a 21cm x 21cm baking pan, and the height was okay! Anyway, the size of the baking pan is related to the amount of chocolate mixture and the height of the chocolate chunks!
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Add oil paper
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I used dark baking chocolate, which contains 54% cocoa and 35% animal-based butter!
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Chop the chocolate into small pieces so that when you heat the cream and put it in, it will melt more evenly and quickly
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I added 15ml of rum, you can add it or not, it’s your choice!
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Put the cream into a small pot and start heating it over medium-high heat until small bubbles appear on the side. This is the rhythm before boiling! Don't let the cream boil!
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Slowly pour in the chopped chocolate and stir slowly from the inside out!
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It's okay if there are some bubbles at first, they will slowly disappear as you stir.
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Pour it into the mold, and then I use this small spatula to smooth it out a little!
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It’s ready to be put in the refrigerator! 4-5 hours
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After taking it out of the refrigerator, measure it with a ruler and make marks with a knife! The mark I made is 2.5cmx2.5cm! It is better to use a thin knife to cut. Heat the knife with hot water and dry it thoroughly before cutting! After each cut, rinse it with hot water and wipe it dry! Finally, use a strainer to fill with cocoa powder, sprinkle it on and you’re done! ! ! I really can’t stop eating, it’s great!
