1: For smooth, melt-in-your-mouth chocolate, use 5 bars.
2: If you can cut them up well, use 8 bars The taste will be the same no matter how many bars you use Use any amount you want.
Break the chocolate up. (Make 1 bar into about 10 pieces.)
Warm the heavy cream in a pot without boiling. (Until just the edges start to bubble.) You can also microwave for a minute instead if you like.
Pour the warmed heavy cream into the broken up chocolate and stir until the chocolate is melted. If the room is cold, place the bowl in a double boiler to melt the chocolate.
It should look like this at first.
But then it will become nice and smooth. When it looks like this, it's ready for the next step.
Line a tray with plastic wrap or kitchen parchment paper and pour in the chocolate mixture. Let chill in the refrigerator for at least 2 hours. I used a 15 x 21 cm tray.
The chilling time is a guideline. It's ready when a toothpick pressed into the chocolate comes out looking like this. The pictured chocolate is from using 5 bars.
Cut into any size pieces you like, then coat with cocoa powder.
And it's done.
Tips for cutting it well: Lightly warm your knife with hot water to make neat cuts in the chocolate.
Did you have trouble cutting it well? Don't worry, you can adjust the shape when coating with cocoa powder.
Story Behind this Recipe
I wanted to do something new for Valentine's Day, but chopping up chocolate bars takes up too much time and I don't like having to clean the cutting board. So, I did away with all that fuss.
Well, with the chilling time, this actually takes longer than 10 minutes.
You can also use a microwave to heat the heavy cream (to about 60℃). You can replace the heavy cream with whipped cream if you like. Rather than the plastic wrap, I recommend using kitchen parchment paper. If you like bitter chocolate, use black chocolate. If you like sweet chocolate, use milk chocolate.