Hojicha Chocolate Fudge (Print View)

Dense chocolate fudge infused with roasted Japanese hojicha powder for a rich, nutty finish

# 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 - 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

# 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 pieces.
03 - Melt the chocolate mixture over a saucepan of simmering water using the double boiler method, stirring gently until completely smooth.
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 is glossy and even.
05 - Pour the fudge mixture into the prepared pan and smooth the top with a spatula.
06 - Refrigerate for at least 2 hours until completely set.
07 - Lift the fudge out of the pan using the parchment paper overhang and cut into 16 equal squares using a sharp knife.
08 - Place squares in an airtight container and refrigerate for up to 1 week.

# Expert Advice:

01 -
  • The hojicha powder creates a sophisticated, toasted tea flavor that transforms ordinary chocolate into something genuinely unexpected and memorable.
  • It's deceptively simple to make, requiring just a double boiler and patience, so even kitchen mistakes rarely happen.
  • Each piece melts slowly on your tongue instead of snapping, making it feel like an indulgence rather than a quick snack.
02 -
  • Hojicha powder must be fully dissolved or your fudge will have a sandy, unpleasant texture—stir longer than feels necessary.
  • Don't skip the double boiler; direct heat will scorch the chocolate and bitter the entire batch, a mistake I won't repeat.
03 -
  • Ensure your bowl doesn't touch the simmering water in the double boiler, or the bottom of the chocolate will overheat and become grainy.
  • The hojicha powder must be completely dissolved—if you see any specks, keep stirring; grainy fudge is the most common mistake with this recipe.
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