250g  DLA El Pao 58% Dark
Chocolate Couverture
200g  Heavy Cream
30g  Butter
30g  Sake
Cocoa powder

Bring butter to room temperature

1. Heat the heavy cream. Place the El Pao 58% Dark Chocolate Couverture
in a bowl and pour in the heavy cream. Mix well until the chocolate melts and
is incorporated.

2. Once the mix is at room temperature, add the butter and mix
well.

3. Incorporate the sake into the mixture and continue mixing. Pour the
combined mixture into a molder lined with parchment paper. Chill in the
refrigerator until it becomes firm.

4. Once set, remove the mixture from the molder, and dust the top with
cocoa powder. Slice it into portions using a warmed knife.