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Melty Honey Chocolate - Nama Choco -
Melty Honey Chocolate - Nama Choco -

Before you jump to Melty Honey Chocolate - Nama Choco - recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

A lot of us believe that comfort foods are not good for us and that we must avoid them. But if your comfort food is candy or junk food this can be true. Soemtimes, comfort foods can be perfectly nutritious and good for us to consume. There are some foods that basically can improve your moods when you consume them. If you feel a little bit down and need a happiness pick me up, try a couple of these.

Make a trail mixout of a variety of seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all good for improving your mood. This is because these nuts are high in magnesium, which helps to raise your production of serotonin. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given moment. The higher your levels of serotonin, the more pleasant you are going to feel. Nuts, in addition to bettering your mood, can be a superb protein source.

As you can see, you don’t need to consume all that junk food when you wish to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to melty honey chocolate - nama choco - recipe. You can have melty honey chocolate - nama choco - using 5 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Melty Honey Chocolate - Nama Choco -:
  1. Provide 230 g Cream
  2. Prepare 130 g Honey
  3. Get 550 g Dark Chocolate
  4. Provide 130 g White Chocolate
  5. Take 30 g Butter
Instructions to make Melty Honey Chocolate - Nama Choco -:
  1. Chop the dark chocolate and white chocolate and place in a medium bowl; set aside.
  2. Prepare a square mold and wrap the bottom with Saranwrap. Place it on a cookie sheet.
  3. Heat the cream and honey in a small saucepan over medium heat. Bring just to a boil, watching carefully because if it boils for a few seconds, it will boil over. When the cream comes to a boil, pour it over the chopped chocolate mixture, and whisk until smooth. Let the mixture cool to 30C.
  4. Add the butter to the chocolate mixture. With an electric mixer fitted with blades, emulsify the mixture (try not to allow air into the mixture to prevent a crumbly texture and air bubbles).
  5. Pour the ganache into the square mold. Put the ganache in the freezer overnight or until well solid.
  6. More Details at - http://www.chez-k.org/english/chocolates/melty-honey-chocolate-namachoco/

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