Hojicha Chocolate Fudge (Printable version)

Dense chocolate fudge infused with roasted hojicha powder for a nutty, aromatic Japanese-inspired sweet 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 - 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.
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 for an even surface.
06 - Refrigerate for at least 2 hours, or until completely set and firm.
07 - Lift the fudge out of the pan using the parchment paper overhang and cut into 16 equal squares using a sharp knife.
08 - Store in an airtight container in the refrigerator for up to 1 week.

# Expert Advice:

01 -
  • It tastes like an elegant tea house dessert but requires no baking skills or fancy equipment.
  • The hojicha brings a toasty, almost caramel-like depth that feels like a secret ingredient nobody can quite identify.
  • This fudge is naturally vegetarian and comes together in under 30 minutes of actual work time.
02 -
  • Hojicha powder is not matcha—matcha is bright and grassy while hojicha is toasted and deeply nutty, and substituting one for the other changes the entire character of the fudge.
  • The double boiler method is non-negotiable here because direct heat can make chocolate seize and separate, turning your glossy mixture into something grainy and disappointing.
03 -
  • Keep your fudge in the coldest part of your refrigerator and it will stay creamy and perfect for the full week of storage.
  • If your hojicha powder seems to have lumps or clumping, sift it before adding to ensure it dissolves smoothly into the chocolate.
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