Hojicha Chocolate Fudge (Print)

Luxurious dark chocolate fudge infused with roasted hojicha powder for a unique nutty aroma and creamy texture.

# Components:

→ 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 - 14 oz sweetened condensed milk

→ Hojicha Flavor

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

# Directions:

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 dark chocolate, milk chocolate, and butter.
03 - Melt the chocolate and butter over a saucepan of simmering water using the double boiler method, stirring gently until completely smooth.
04 - Remove from heat. Add sweetened condensed milk, hojicha powder, vanilla extract, and salt. Stir thoroughly until the powder is fully dissolved and the mixture is glossy and even.
05 - Pour the fudge mixture into the prepared pan and smooth the top with a spatula to create an even surface.
06 - Refrigerate for at least 2 hours, or until completely set and firm to the touch.
07 - Lift the fudge out of the pan using the parchment paper overhang and cut into 16 equal squares using a sharp knife.
08 - Store in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • It tastes like you spent hours perfecting it, but you'll have molten chocolate happiness in under 30 minutes of actual work.
  • Hojicha brings this subtle roasted nuttiness that makes people pause and ask what makes it taste so different from regular chocolate fudge.
  • The texture is impossibly smooth and melts on your tongue without that waxy, overly sweet feeling that cheap fudge leaves behind.
02 -
  • Hojicha powder is non-negotiable—matcha has a completely different grassy flavor that will throw off the whole balance, so don't try to improvise here even if you have matcha sitting in your cupboard.
  • If your mixture looks slightly grainy or separated, you've either had the heat too high during melting or the hojicha powder wasn't fully dissolved; either way, a quick whisk often fixes it, but prevention is easier than recovery.
03 -
  • The double boiler method feels fussy until you realize it's the reason your chocolate stays silky instead of overheated and broken—respect the process and it respects you back.
  • Measure your hojicha powder by weight if possible, not volume, because powder can be packed differently and you want consistency from batch to batch.
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