Pave chocolate (nama chocolate) aka Royce chocolate

Pave chocolate 

Ingredients 

1. 14 oz of dark chocolate (I used 4 bar 3.5oz each of 70 cacao Ghirardelli)

2. 3/4 heavy cream

3. 1 tbsp of brandy (unlike the chocolate i went with what was the cheapest)

4. Dark cocoa powder for dusting 

Directions 

1. Unwrap and chop chocolate bars into small bits and set aside. This will make melting it easier.

2. Pour heavy cream in a heavy cold bottom pot and turn heat to medium, mix constantly to be sure cream heats evenly. Heat cream till you see little wisps of steam the remove from heat. Do not over heat

3. Immediately pour in chocolate and mix constantly till a smooth and even consistency in reached 

4. Add brandy and mix for about a 1min.

5. Pour chocolate into a sillicon molds if you don't have one pour into a pan lined with parchment paper. Chill for 4 hours

6. Remove from molds, if you used a pan flip chocolate onto a cutting board. Cutting the chocolate will require some patience as you don't want it to melt or crack. Cut it slowly with a clean sharp knife wiping it after every cut.

7. Dust with dark cocoa powder, remember less is more as it tends to be bitter.

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