Hojicha Chocolate Fudge (Printable)

Luxurious roasted green tea and dark chocolate fudge with a nutty aroma and silky smooth texture.

# 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
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 on all sides for easy removal after chilling.
02 - In a heatproof bowl, combine the chopped dark chocolate, milk chocolate, and butter pieces.
03 - Set the heatproof bowl over a saucepan of simmering water using the double boiler method. Stir gently and continuously until the chocolate and butter are completely melted and smooth.
04 - Remove the bowl from heat. Add the sweetened condensed milk, hojicha powder, vanilla extract, and salt. Stir thoroughly until the powder is fully dissolved and the mixture achieves a glossy, even consistency.
05 - Pour the fudge mixture into the prepared pan and smooth the top evenly with a spatula, ensuring uniform thickness.
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. Place on a cutting board and cut into 16 equal squares using a sharp knife.
08 - Transfer the pieces to an airtight container and refrigerate for up to 1 week.

# Expert Advice:

01 -
  • It tastes like an elegant Japanese tea shop somehow found its way into your kitchen, with that sophisticated nutty depth that makes people ask for the recipe.
  • Only a handful of ingredients and barely any active cooking time means you can have homemade fudge that feels fancy and special.
  • The texture melts on your tongue in a way store-bought candy never quite manages, and hojicha gives it complexity that plain chocolate fudge lacks.
02 -
  • Hojicha powder must be fully dissolved into the mixture or you'll end up with a slightly gritty texture; keep stirring even when you think you're done stirring.
  • Do not substitute matcha for hojicha—they're completely different flavor profiles, and matcha will taste grassy and bright where hojicha brings warmth and depth.
  • Temperature matters more than you'd think; if your chocolate seizes from overheating, the whole batch becomes grainy and there's no fixing it, so patience and a low simmer are your friends.
03 -
  • If you find hojicha powder hard to locate, check Japanese markets, specialty tea shops, or order it online; it's worth seeking out because the flavor is truly irreplaceable.
  • Cut the fudge with a long sharp knife dipped in hot water and wiped between cuts for clean edges that look professional and feel rewarding.
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