Hojicha Chocolate Fudge (Printable)

A dense, creamy fudge blending roasted hojicha tea with smooth chocolate for a unique Japanese-inspired dessert.

# 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 an overhang for easy removal.
02 - In a heatproof bowl, combine dark chocolate, milk chocolate, and butter.
03 - Melt the mixture over a saucepan of simmering water using the double boiler method, stirring gently until 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 is glossy and even.
05 - Pour the fudge mixture into the prepared pan, smoothing the top with a spatula.
06 - Refrigerate for at least 2 hours, or until completely set.
07 - Lift the fudge out of the pan using the parchment paper and cut into 16 squares. Store in an airtight container in the refrigerator for up to 1 week.

# Expert Suggestions:

01 -
  • The earthy hojicha balances dark chocolates intensity like they were always meant to be together
  • Set it and forget it chilling time means most of the work happens in the refrigerator
02 -
  • Hojicha powder can clump if your chocolate mixture is too cool when you add it
  • Condensed milk must be fully incorporated or you will find sticky sweet pockets in the finished fudge
03 -
  • Toast the hojicha powder in a dry pan for 30 seconds before adding to deepen the flavor
  • A little dusting of hojicha on top makes these look bakery gorgeous
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