When Nami posted the recipe for Nama Chocolates on her website Just One Cookbook, I read it and thought "Wow, making homemade Royce chocolates looks pretty easy. Just make chocolate truffles and cut them into squares instead of shaping them into balls." Now, why didn't I think of that? Royce chocolates hail from Japan and they have opened quite a number of stores around Asia. So far, I have only come across the Royce chocolate store at Takashimaya in Singapore, where I would usually walk past the display counter hoping that the salesperson standing behind would be offering free tasting samples (in miniscule 1 centimetre cubes). It was such a treat at the time (a long time ago!) when I considered them a luxury item, what more with a name like that.
Thanks to Nami for this recipe, I have made these chocolates twice already and shared them with friends and colleagues (otherwise the kids would definitely OD on chocolate with a few ensuing trips to the dentist and doctor!). The first time I made them with dark chocolate containing 45% cocoa butter, and they turned out fudgy and delicious, although not firm enough to be cleanly sliced into pieces, and had a tendency to stick to the knife. The second time, I used dark chocolate with 70% cooca butter, and the chocolate turned out much firmer and much easier to yield a clean cut. It's also great if you like your chocolates to be not so sweet. However, I found that with the higher percentage of cocoa butter, the chocolate tends to split quite easily, and that's where you'll see the oil start to separate. I might have heated up the cream too much, or perhaps the saucepan I was using retained too much heat even after I turned it off the dropped the chocolates in. The next time I make these, I might mix both the 70% and 45% chocolate, and pour the heated cream into the chocolates in a separate bowl instead.
Adapted from Just One Cookbook
400g dark chocolate (between 45% - 70%, up to your preference)
200ml thickened cream
Liquer of your choice (or use vanilla extract if you like)
Cocoa powder to dust
- Break up or chop the chocolate into small pieces. Place them in a medium heatproof bowl.
- Line a 8 inch square baking tin with baking paper.
- Heat up cream in a saucepan until it almost reaches a boil. Turn off the heat when bubbles start appearing around the edges of the saucepan.
- Pour the cream onto the chocolates, making sure the chocolates are covered in the cream. Let it sit for about 2-3 minutes so that the chocolate starts to melt. Stir until smooth and well combined.
- Pour the chocolate mixture into the lined baking tin and smooth out the surface. Cover and refrigerate for a few hours until firm.
- Use a warm knife (dipped into hot water and wiped dry) and slice the chocolates into 1 inch squares/rectangles. Dust the top (and sides if you like) with cocoa powder. Serve chilled. Refrigerate leftovers, if any. Enjoy with friends and family!