Hi my lovelies!
For today’s vlog, I will be attempting to make ROYCE Nama Chocolate for my lola (grandmother). ROYCE chocolate is one of my favorites. I’ve always wanted to try making it but I never really got around to do it until a viewer suggested it to me and this idea popped up. My lola likes sweets (not too sweet tho) but she has never had Nama Chocolate before so I figured it’s perfect for a vlog! 😀
I really enjoyed filming this with my grandmother. She is just too precious 🙂
ROYCE Nama Chocolate Recipe:
18x18x4 cm (7x7x1.5 inch) square mold *you can also use a square pan or any container dish. Line with parchment paper)
*Please note that I am trying to recreate the Nama Chocolate Champagne Pierre Mignon. This is their dark chocolate with liqueur.
400 g (14 oz) Dark Chocolate, 70%
15 ml (1 tbsp) Liqueur or Brandy
200 ml (3/4 cup + 1 tbsp) Heavy Cream
14 g (1 tbsp) Unsalted Butter
Cocoa Powder for dusting
400 gramo (14 onsa)* Dark Chocolate, 70%
15 ml (1 kutsara) *Liqueur o Brandy
200 ml (3/4 tasa + 1 kutsara) *Heavy Cream
14 gramo (1 kutsara) Walang Alat na Mantikilya
*Cocoa Powder for dusting
DISCLAIMER: I am not a professional chef. Just a regular person who loves to eat, cook and bake 😉
Also, this is NOT a sponsored video.
Let’s be friends!
Video rights and ownership reserved to The Awkward Kitchen PH. Unauthorized theft of this video or 2nd edit and re-upload is prohibited.
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