Line a square 8x8” baking pan with parchment paper, allowing the edges of the parchment to hang over the pan. Set aside. Chop the chocolate bars into very small chunks and set aside.

Meanwhile, in a large saucepan, heat the heavy cream on medium heat. Watch the cream very closely. When the cream just begins to form small bubbles around the edge of the pan, remove from the heat immediately and add the chocolate to the saucepan. Stir completely until chocolate melts and is glossy and smooth.

Pour the chocolate mixture into the prepared pan and smooth out into an even layer. Refrigerate for at least 6 hours to harden and set up.

Using a sharp, warm knife, cut the chocolate into squares. You may want to wet your knife with hot water, then wipe it after each cut to ensure a clean edge on the chocolate. Dust the tops with cocoa powder using a sifter or dusting wand. Serve the chocolate immediately and store leftovers in the fridge.