Hojicha Chocolate Fudge (Printable)

Luxuriously dense fudge blending roasted green tea with smooth chocolate for a uniquely nutty, melt-in-your-mouth dessert experience.

# 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 - 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

# Cooking steps:

01 - Line an 8 x 8 inch square baking pan with parchment paper, leaving overhang on all sides for easy removal.
02 - In a heatproof bowl, combine dark chocolate, milk chocolate, and butter pieces.
03 - Place the bowl over a saucepan of simmering water using the double boiler method. Stir gently and continuously until the mixture is completely smooth and melted.
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 uniform in color.
05 - Pour the fudge mixture into the prepared pan and smooth the top evenly with a spatula.
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. Place on a cutting board and cut into 16 equal squares using a sharp knife.
08 - Transfer fudge pieces to an airtight container and store in the refrigerator for up to one week.

# Expert advice:

01 -
  • Distinctive nutty and smoky flavor from high-quality hojicha powder.
  • Velvety texture thanks to the combination of chocolates and butter.
  • Simple no-bake preparation that yields impressive results.
  • Naturally vegetarian and a great conversation starter for dessert lovers.
02 -
  • Use a sharp, warm knife to get clean, professional-looking squares.
  • Leave the parchment overhang long enough to act as handles for easy lifting.
  • Check your chocolate labels to ensure no unintended allergens are present.
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