Hojicha Chocolate Fudge (Printable version)

Dense chocolate squares infused with roasted Japanese green tea powder, creating a rich confection with nutty aroma and creamy texture.

# What You'll Need:

→ Chocolate Base

01 - 7 ounces dark chocolate (60–70% cacao), chopped
02 - 3.5 ounces milk chocolate, chopped
03 - 3.5 ounces unsalted butter, cut into pieces
04 - 1 can (14 ounces) 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 opposite sides for easy removal later.
02 - In a heatproof bowl, combine chopped dark chocolate, milk chocolate, and butter pieces.
03 - Set the bowl over a saucepan of simmering water, ensuring the bottom doesn't touch the water. Stir gently until completely melted and 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 becomes glossy and uniform.
05 - Pour the fudge mixture into the prepared pan. Use a spatula to spread evenly and smooth the top surface.
06 - Refrigerate for at least 2 hours, or until completely firm and set throughout.
07 - Lift the fudge from the pan using the parchment paper overhang. Cut into 16 equal squares using a sharp knife.
08 - Store in an airtight container in the refrigerator for up to 1 week.

# Expert Advice:

01 -
  • The roasted earthiness of hojicha cuts through rich chocolate creating something sophisticated yet deeply comforting
  • It comes together in under 30 minutes but tastes like you spent hours perfecting it
  • The texture is impossibly smooth, almost like silk against your tongue
02 -
  • Never let even a drop of water touch your chocolate mixture while melting, or it will seize into a grainy mess
  • Hoarding is real. Store this in the back of your fridge or it will disappear mysteriously
  • The fudge needs to be completely cold before cutting or you will get ragged edges instead of clean squares
03 -
  • Temper the chocolate by letting it cool slightly before adding the condensed milk for an even glossier finish
  • The fudge's flavor develops overnight, so make it a day ahead if possible
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