6-year-old: Mom, this is a game: two boys are shooting against one girl. Who wins?
Me: Who?
6-year-old: It’s the girl! The boys will fight with each other, and the girl just shoots them both.
Me: ???
Nama chocolate
(Adapted from Savoury Days)
For a baking pan 9″x5″
260 g semi-sweet or dark chocolate (finely chopped)
15 g butter
130 g heavy cream
1 tsp tea leaves of your choice (optional) or 1 tsp alcohol (grand marnier, brandy, cognac, etc.)
Chocolate powder (optional)
- Line a 9″x5″ baking pan with parchment paper (bottom and sides).
- In a medium bowl, add chopped chocolate + butter. Set aside.
- In a saucepan, gently boil heavy cream.
- Add tea leaves if using, and let it rest for 10 minutes.
- Strain and discard the tea.
- Gently boil tea-infused heavy cream.
- Pour hot cream onto chocolate + butter.
- Let it rest for 5 minutes.
- Use a spatula to stir the chocolate mixture until smooth.
- If using alcohol instead of tea leaves, add alcohol at this step.
- Pour the mixture onto the lined pan.
- Refrigerate for 8-10 hours.
- Remove nama chocolate from the pan and use a knife dipped into cold water to cut into small cubes.
- Sprinkle with chocolate powder before serving.
