600 g dark chocolate couverture, very finely chopped
Pour the heavy cream into a small saucepan. Place over medium heat and bring to a boil. Put the chopped chocolate in a medium bowl and pour the hot cream on top.
Place the bowl over a pot of simmering water. Stir with a metallic spoon or a spatula until the chocolate melts and the mixture becomes smooth.
Line a metallic 20×20 cm baking pan with parchment paper, letting the edges hang over the sides. This will make it easier to remove the chocolate. Pour the mixture into the pan. Knock the pan on the counter to make the mixture spread in the pan evenly. Refrigerate for 2-3 hours, until the mixture becomes firm.
Remove the chocolate form the pan and let it sit until it reaches room temperature. Cut in to squares and serve. Sprinkle with cocoa powder if you like.
It’s very important to chop the chocolate into very fine pieces so that it melts quickly and evenly, without having to be heated for too long!