Crimson Red and Avocado Nama Chocolate

artisans-and-chefs manufacturing

artisans-and-chefs

Nama Chocolate

Ingredients

127g Heavy Cream
39g Sugar
20g Crimson Red Cocoa Powder
29g Cold Press Avocado Oil
20g Butter
Dusting: Crimson Red Cocoa Powder

Method

Mix cream, sugar and Crimson Red into a pot over medium low heat.
Heat the mixture until 60C-65C. Constantly whisking until homogenous.
Gradually incoporate avocado oil and butter and whisk until homogenous.
Pour into a cling wrapped lined 8” square mould, freeze until firm.
Remove from the cling wrap, dust with Crimson Red.
Slice the Nama chocolate with a warm knife, cleaning the knife with every slice.

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