Hojicha Chocolate Fudge (Printable)

Creamy chocolate fudge infused with aromatic roasted hojicha powder for a uniquely Japanese twist on classic confection.

# What You 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

# How To Make It:

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 - Melt the mixture using the double boiler method over simmering water, stirring gently until completely smooth and glossy.
04 - Remove from heat and add sweetened condensed milk, hojicha powder, vanilla extract, and salt. Stir thoroughly until powder is fully dissolved and mixture is even and glossy.
05 - Pour fudge mixture into prepared pan and smooth the top with a spatula, ensuring even distribution.
06 - Refrigerate for at least 2 hours until completely set and firm to the touch.
07 - Lift fudge from pan using 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 Suggestions:

01 -
  • The roasted hojicha powder adds a unique, earthy smokiness that perfectly balances the sweetness of the chocolate.
  • With only a few simple ingredients and no baking required, it is an easy yet impressive dessert to prepare.
  • The texture is exceptionally smooth and glossy, offering a professional-quality finish every time.
02 -
  • Use a sharp knife and wipe it clean with a warm cloth between each cut to achieve perfectly sharp and clean edges on your fudge squares.
  • Leaving the parchment paper overhang is essential for lifting the chilled fudge out of the pan without breaking it.
  • Allow the fudge to chill for the full two hours; this patience is key to achieving the correct dense and melt-in-your-mouth consistency.
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