Friday 9 August 2013

Nama Chocolate w Orange cointreau and Orange Zest by Sharron Wee

Nama Chocolate w Orange cointreau and orange zest

200g heavy whipping cream
400g good dark quality chocolate ( 70% cocoa) - I am using Phoon Huat's couverture chocolate
3 tablespoon cocoa powder
3 tbsp Orange Cointreau Liqeur
zest from one orange

Line a baking pan or any square tray (Prefably about 8" x 8") with parchment paper.

Put cream in a saucepan and heat it up until almost boiling. DO NOT ALLOW IT TO BOIL.

Turn off heat and pour the cream onto the bowl of chocolate buttons and stir till the chocolate and cream are completely combined. Add the Orange liquer and mix well

Pour the mixture into the prepared baking pan.

Refrigerate until firm

Remove the chocolate from the baking pan and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering.

Sprinkle the cocoa powder and orange zest and serve it chilled. You can keep in the refrigerator for 2-3 days

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