Nama Chocolate
Ingredients
Method- 127g Heavy Cream
- 39g Sugar
- 20g Crimson Red Cocoa Powder
- 29g Cold Press Avocado Oil
- 20g Butter
- Dusting: Crimson Red Cocoa Powder
- 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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