1-Preparation and Mise en Place: Before beginning, ensure all ingredients are at room temperature, especially the chocolate and butter. This temperature consistency is crucial for smooth emulsification. Line a 20x20cm square baking tin with parchment paper, allowing some overhang for easy removal later. Have a clean, sharp knife and cutting board ready for chopping the chocolate.

2-Step 1: Preparing the Chocolate Start by finely chopping your dark chocolate into uniform pieces. The smaller the pieces, the faster and more evenly they will melt. Place the chopped chocolate in a heatproof bowl that fits snugly over a saucepan to create a double boiler setup. If you’re adding flavorings like matcha powder, sift them now to remove any lumps.

3-Step 2: Creating the Cream Base Pour the heavy cream into a small saucepan and heat gently over medium-low heat. Watch carefully, removing the pan from heat just before it begins to boil small bubbles should form around the edges, but it should not come to a full boil. Burning the cream will affect the final flavor, so patience here pays off. Let it rest for about 30 seconds to cool slightly before pouring.

4-Step 3: Combining Chocolate and Cream Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2-3 minutes. This resting period allows the heat from the cream to begin melting the chocolate evenly. Afterward, gently stir with a spatula or wooden spoon using small circular motions. Avoid vigorous stirring, which can incorporate air bubbles and affect the smooth texture. Continue stirring until the mixture is completely smooth and glossy.

5-Step 4: Adding the Finishing Touches Once your chocolate and cream are fully combined, add the room temperature butter. The butter should be soft but not melted. Stir gently until it’s completely incorporated and the mixture looks even more glossy. If you’re making a flavored version, now is the time to add your matcha powder or other flavorings. Mix just until combined overmixing at this stage can cause the mixture to seize or become grainy.

6-Step 5: Setting the Chocolate Pour the chocolate mixture into your prepared tin, using a spatula to spread it evenly. Tap the tin gently on the counter to release any air bubbles. Cover with plastic wrap and refrigerate for 4-6 hours, or until set but still soft to the touch. The chocolate should not be rock-hard, but rather have a firm, fudge-like consistency that yields to gentle pressure.

7-Final Step: Cutting and Serving Remove the set chocolate from the refrigerator and lift it out of the tin using the parchment paper overhang. Cut the chocolate into small cubes typically 1.5 to 2 inches square using a sharp knife dipped in hot water and wiped dry between cuts. This prevents sticking and ensures clean edges. Place cocoa powder in a shallow dish and gently roll each cube in the powder to coat all sides. Return the dusted pieces to the refrigerator for another hour to firm up before serving or packaging.