Nama chocolate wannabe (ala Royce)

With a tub of valrhona chocolate and cocoa powder to clear, I decided to make Nama chocolate made popular by Royce. This one of course is far from the original but to me it is delicious enough and true bliss especially for chocolate lovers ! It wasn't difficult to make but you have to fast with the Singapore weather, otherwise you will get a pretty messy fingers. To me this chocolate is more like a chocolate truffle, main ingredients are chocolate (good quality please) and cream .. and this is the end product !!!

Pure indulgence !!!

For those who are interested, I got the recipe from this site it's in Japanese btw. I was lucky to have found it translated at one site that I was surfing but unfortunately cannot remember which one :-( Please use good quality chocolates and for the cocoa powder, use dutch processed ones.

Ingredients:
195g dark chocolate (I used valrhona 50% cocoa but best is with 70%)
100ml fresh cream
1 Tbsp honey (if you are not using anything more than 70%, you can cut down the honey a little bit if you prefer slightly bitter taste)
enough cocoa powder to coat the chocolates later

Method:
1. Chop the chocolate into small pieces
2. Place cream and honey in a pot and heat it up. Turn off the flame the moment it boils
3. Add the chopped chocolate into the warm mixture and stir till the chocolate and cream are combined (it should look like ganache)
4. Lay baking paper on a tray (covering the sides too), then pour the mixture into it
5. Place it in the fridge for about 2 hours or until firm
6. Remove the hardened chocolate from the baking tray and chop them into cubes with a warm knife blade
7. Coat them generously with the cocoa powder and serve it chilled