Boil cream in a sauce pan over a low heat.

Once boiled , pour the cream into chocolate.

Stir with a spatula until the chocolate is dissolved.

Add butter in the chocolate cream mixture.

Mix until combine and the butter is melted. The mixture should be shiny.

Pour the chocolate mixture in the parchment paper lined square pan.

Put the tray in the fridge at least 3 hours or until firm and set.

Remove the Nama chocolate from the parchment paper lined pan.

Cut into little rectangles.

Serve and dust with cocoa powder.

Enjoy with tea.