Hojicha Chocolate Fudge (Print Version)

Luxurious fudge blending roasted hojicha with dark and milk chocolate for a rich, nutty Japanese-inspired treat.

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

# How To Make:

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 mixture over a saucepan of simmering water using the double boiler method, stirring gently until completely smooth.
04 - Remove from heat and add sweetened condensed milk, hojicha powder, vanilla extract, and salt. Stir thoroughly until the powder is fully dissolved and the mixture appears glossy and even throughout.
05 - Pour the fudge mixture into the prepared pan and smooth the top evenly with a spatula.
06 - Refrigerate for at least 2 hours, or until the fudge is completely set and firm to the touch.
07 - Lift the fudge from the pan using the parchment paper overhang and cut into 16 equal squares using a sharp knife.
08 - Transfer pieces to an airtight container and refrigerate for up to 1 week.

# Expert Tips:

01 -
  • Exotic roasted flavor profile that stands out from traditional fudge.
  • Incredibly easy to prepare with only 10 minutes of cooking time.
  • Dense, creamy, and decadent texture.
  • A beautiful fusion of Japanese ingredients and modern dessert techniques.
02 -
  • Do not substitute hojicha with matcha; the roasted flavor is essential for this specific recipe.
  • Use a sharp knife to cut the fudge once it is completely chilled for clean, professional squares.
  • Source your hojicha powder from Japanese or specialty tea shops for the most authentic taste.
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