Hojicha Chocolate Fudge Delight (Print Version)

Dense fudge infused with roasted hojicha and rich chocolate, offering a unique nutty aroma and smooth texture.

# Ingredient List:

→ Chocolate Base

01 - 7 oz dark chocolate (60–70% cacao), chopped
02 - 3.5 oz milk chocolate, chopped
03 - 3.5 oz unsalted butter, cut into pieces
04 - 1 can (14 oz) sweetened condensed milk

→ Hojicha Flavor

05 - 2 tablespoons hojicha powder (roasted green tea powder)
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

# How to Make:

01 - Line an 8 x 8 inch square baking pan with parchment paper, leaving an overhang on all sides for easy removal.
02 - In a heatproof bowl, combine chopped dark chocolate, milk chocolate, and butter pieces.
03 - Melt the mixture over a saucepan of simmering water using the double boiler method, stirring gently until smooth and fully combined.
04 - Remove from heat and add sweetened condensed milk, hojicha powder, vanilla extract, and salt. Stir thoroughly until the powder is fully dissolved and the mixture achieves a glossy, even consistency.
05 - Pour the fudge mixture into the prepared pan and smooth the top evenly with a spatula, ensuring uniform thickness throughout.
06 - Refrigerate for at least 2 hours, or until completely set and firm to the touch.
07 - Lift the fudge from the pan using the parchment paper overhang and cut into 16 equal squares using a sharp knife.
08 - Transfer pieces to an airtight container and refrigerate for up to 1 week.

# Expert Advice:

01 -
  • It tastes like you spent hours in a fancy chocolaterie, but you'll actually finish it in under 30 minutes of active work.
  • The hojicha brings this subtle nutty warmth that makes people pause mid-bite and ask what you put in it.
  • Each square is dense enough to feel indulgent but small enough that you don't feel guilty eating two (or three).
02 -
  • Hojicha powder can clump if it hits cold condensed milk directly—add the condensed milk to the warm chocolate first, then whisk in the powder so it dissolves completely and evenly.
  • The double boiler method matters more than you think because chocolate burns so easily, and burned chocolate tastes bitter and gritty and there's no coming back from it.
03 -
  • If your hojicha powder came in a sealed package that's been sitting in your pantry for months, open it and smell it first—hojicha loses its aromatic quality over time, so fresher is genuinely better.
  • Don't skip the double boiler method thinking you can just melt chocolate in a bowl in the microwave—this recipe's success depends on gentle, even heat that prevents any separation or graininess.
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