Heat whipped cream in a suitable saucepan over medium heat. When the whipped cream boils, the fat layer is separated, so remove it from the heat when the edges boil, as shown in the picture.

Pour the whipped cream into the prepared dark chocolate

Melt chocolate with whipped cream heat

When ganache (raw cream + chocolate) is complete, place in a rectangular mold and harden in the refrigerator for at least 2 hours. I put a wrap on a rectangular mousse mold and hardened it, but if you don't have a frame, you can put a wrap on a rock and rock and harden it.

Remove from mold the pav chocolate, which has hardened enough, and cut into appropriate sizes.

And if you sift the cocoa powder on the top, it's done. You can put chocolate and cocoa powder together in a bag and shake it and put cocoa powder on the front and back, but I think it's neat and pretty that I sprayed only on the top. It came out really neat and luxurious like Lois chocolate, right? When you wrap it, it's pretty in a transparent OPP bag, it's pretty in a chocolate packaging box, and I think the pav chocolate itself is clean and pretty no matter how you wrap it.