Hojicha Chocolate Fudge (Print Version)

Luxurious roasted green tea and chocolate fudge with rich, dense texture and nutty aroma.

# 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 tablespoons hojicha powder (roasted green tea powder)
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

# How To Make It:

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 chopped 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 and combined.
04 - Remove the bowl from heat. Add sweetened condensed milk, hojicha powder, vanilla extract, and salt. Stir thoroughly until the powder is fully dissolved and the mixture achieves a glossy, even consistency.
05 - Pour the fudge mixture into the prepared pan and smooth the top evenly with a spatula, ensuring uniform thickness.
06 - Refrigerate for at least 2 hours, or until the fudge is completely set and firm to the touch.
07 - Lift the fudge out of the pan using the parchment paper overhang and cut into 16 equal squares using a sharp knife, wiping the blade between cuts for clean edges.
08 - Transfer pieces to an airtight container and refrigerate for up to 1 week.

# Expert Tips:

01 -
  • That impossible melt-in-your-mouth texture that makes you close your eyes without thinking about it.
  • Hojicha's toasted, almost coffee-like warmth plays beautifully against rich chocolate, creating something that tastes both familiar and completely unexpected.
  • Only a handful of ingredients and barely any active cooking time—the hardest part is waiting for it to chill.
02 -
  • Do not skip the double boiler method—direct heat will scorch the chocolate and create a grainy, bitter fudge that no amount of stirring can save.
  • Hojicha powder truly cannot be replaced with matcha; matcha will taste vegetal and grassy rather than warm and toasted, completely changing the dish.
03 -
  • Warm your knife under hot running water and wipe it clean between cuts—this single habit transforms your fudge from ragged chunks into neat, professional-looking squares.
  • If your hojicha powder seems lumpy or old, sift it through a fine mesh before stirring it into the chocolate to prevent little grains from ending up in the final fudge.
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