Hojicha Fudge Dark Chocolate (Printable Version)

A dense, nutty blend of roasted green tea and smooth dark chocolate for a rich, indulgent treat.

# 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 - 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 Steps:

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 and add sweetened condensed milk, hojicha powder, vanilla extract, and salt. Stir thoroughly until the powder is fully dissolved and the mixture is 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 using a sharp knife.
08 - Transfer to an airtight container and refrigerate for up to 1 week.

# Expert Tips:

01 -
  • It tastes like you spent hours perfecting it, but you're really done in about 25 minutes of actual work.
  • Hojicha brings this sophisticated, almost mysterious depth that regular chocolate fudge could never achieve.
  • The texture is that rare kind of dense and silky that makes people ask for your secret ingredient (it's the condensed milk, but you can be mysterious about it).
02 -
  • The double boiler is not optional—if you microwave the chocolate directly, you'll end up with a grainy, separated mess that no amount of stirring can fix.
  • Hojicha powder must be completely dissolved into the warm mixture, or you'll bite into little gritty tea particles that taste overwhelming and unpleasant.
03 -
  • If your hojicha powder is old or has been sitting open, it loses potency—start with 2 tablespoons and taste the warm mixture before pouring, adding a touch more if it feels too faint.
  • The parchment paper overhang is genuinely useful, not just something recipe writers mention—it's the difference between lifting out a perfect block and picking out pieces.
Go Back