Ingredients:

  • 18 oz semi-sweet chocolate chips
  • 14 oz sweetened condensed milk

Instructions:

  1. Line your pan. Place parchment paper in your 8x8 pan, leaving an inch of overhang on two sides to act as handles.
  2. Combine the basics. Put the 18 oz of chocolate chips and the 14 oz of sweetened condensed milk into your bowl or saucepan.
  3. Apply gentle heat. If using a microwave, heat for 30 seconds at a time. If using the stove, keep the flame at the lowest possible setting.
  4. Stir vigorously. After each 30 second burst or every minute on the stove, stir the mixture. Note: This distributes the heat and prevents the bottom from burning.
  5. Watch for the 90% mark. Stop heating when a few small lumps of chocolate are still visible. Until you see a thick, dark lava consistency.
  6. Finish by hand. Remove from the heat and stir for 1-2 minutes. The residual heat will melt the remaining lumps into a glossy emulsion.
  7. Transfer to pan. Pour the mix into your prepared pan and smooth the top with your spatula until level.
  8. The Counter Tap. Firmly tap the pan on the counter three times. Until air bubbles rise to the surface and pop.
  9. The Chill Phase. Refrigerate for at least 2 hours. Do not try to cut it earlier, or it will be too soft to hold its shape.
  10. Final Flourish. Dust with the 1 tbsp of cocoa powder or sprinkle with sea salt before lifting the parchment out and slicing.