Line a baking tray, or any type of square case with parchment paper. Make sure to cut the parchment paper long enough to cover the sides and edges, so you can remove the chocolate easily.
Put chocolate in a heat proof bowl (I used a pot). If your chocolate is large, chop/snap them to a smaller chunks so they can melt easily.
- 16⅔ g heavy cream
- 1⅔ g butter
Put the butter and the heavy cream in a small pot, put them on low heat until the butter is melted and the cream is simmering.
- 33⅓ g Dark chocolate
When the cream has been simmering for a minute or two, remove from heat and pour it over the chocolate. Let it sit for couple minutes and melt the chocolate.
Mix until the chocolate is completely melted and the consistency is smooth. (If your chocolate isn’t melting, you can put it over very very low heat to help them melt completely.)
I forgot to take pictures here but pour the mixture into the tin/tray you lined with parchment paper. Tap gently on countertop a few times to remove air bubbles. Let it cool in the refrigerator for 1-2 hours, or until it’s solid enough to remove & cut.
- Dutch-process cocoa powder (for dusting)
Once removed from tin, cut them into squares. Dust with cocoa powder.