Hojicha Chocolate Fudge (Print Version)

Rich, dense chocolate fudge infused with aromatic roasted green tea powder for a unique Japanese-inspired twist on classic confection.

# What You'll Need:

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

# Step-by-Step Guide:

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

# Top Tips:

01 -
  • Infused with the distinct, nutty aroma of roasted hojicha powder.
  • Rich and decadent texture with dark and milk chocolate.
  • Simple preparation using a basic double boiler method.
  • A unique Japanese fusion dessert that is vegetarian-friendly.
02 -
  • Ensure all chocolate is chopped finely to ensure even melting without burning.
  • Stir the hojicha powder thoroughly into the warm mixture to achieve a glossy and smooth consistency.
  • Allow the fudge to chill completely before cutting to ensure clean, sharp squares.
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