Hojicha Chocolate Fudge (Print View)

Luxurious chocolate fudge infused with roasted hojicha powder, offering a smooth texture and distinctive 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 - 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

# Method:

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.
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 appears glossy and uniform.
05 - Pour the fudge mixture into the prepared pan and smooth the top with a spatula to create an even surface.
06 - Refrigerate for at least 2 hours, or until 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 with a sharp knife.
08 - Transfer to an airtight container and refrigerate for up to 1 week.

# Expert Advice:

01 -
  • It tastes far more sophisticated than the 15 minutes of actual work it requires, making you look like a dessert genius in front of people.
  • Hojicha's nutty warmth balances the chocolate in a way that feels comforting rather than heavy, so you can eat more than one piece without that guilty feeling.
  • This fudge keeps beautifully in the fridge, meaning you always have an elegant treat ready when unexpected guests arrive.
02 -
  • Hojicha powder is the non-negotiable ingredient here; matcha is bright and vegetal, while hojicha is warm and toasted, and they're two completely different flavor stories.
  • The condensed milk might seem like an odd choice, but it's what transforms simple melted chocolate into fudge with that signature dense, creamy texture that actual fudge demands.
03 -
  • Buy your chocolate from somewhere that takes quality seriously; this recipe has so few ingredients that each one has nowhere to hide.
  • If your hojicha powder seems lumpy, sift it before adding to avoid little grainy bits in your otherwise silky fudge.
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