Pin It Experience a unique twist on a classic treat with this Hojicha Fudge. This luxuriously rich and dense dessert is infused with roasted green tea, known as hojicha, which provides a sophisticated nutty aroma that complements decadent dark and milk chocolate. Its melt-in-your-mouth texture makes it an irresistible Japanese fusion sweet.
Pin It This fudge is perfect for those who enjoy the earthy, toasted notes of Japanese teas. By using a double boiler method, the chocolate base stays silky smooth, ensuring every bite is consistently creamy and flavorful.
Ingredients
- Chocolate Base
- 200 g dark chocolate (60–70% cacao), chopped
- 100 g milk chocolate, chopped
- 100 g unsalted butter, cut into pieces
- 1 can (397 g) sweetened condensed milk
- Hojicha Flavor
- 2 tbsp hojicha powder (roasted green tea powder)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Step 1
- Line a 20 x 20 cm (8 x 8 inch) square baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2
- In a heatproof bowl, combine dark chocolate, milk chocolate, and butter.
- Step 3
- Melt the mixture over a saucepan of simmering water (double boiler method), stirring gently until smooth.
- Step 4
- Remove from heat. Add sweetened condensed milk, hojicha powder, vanilla extract, and salt. Stir thoroughly until the powder is fully dissolved and the mixture is glossy and even.
- Step 5
- Pour the fudge mixture into the prepared pan, smoothing the top with a spatula.
- Step 6
- Refrigerate for at least 2 hours, or until completely set.
- Step 7
- Lift the fudge out of the pan using the parchment paper and cut into 16 squares.
- Step 8
- Store in an airtight container in the refrigerator for up to 1 week.
Zusatztipps für die Zubereitung
When stirring in the hojicha powder, ensure it is completely dissolved to maintain a glossy, even appearance. If you prefer a very smooth finish, you can sift the powder before adding it. Be sure to allow the full 2 hours of chilling time so the dense texture sets properly for cutting.
Varianten und Anpassungen
For a crunchier texture, fold in 50 g toasted chopped walnuts or almonds before pouring the mixture into the pan. Note that hojicha powder has a distinct roasted flavor; do not substitute it with matcha for this recipe as the taste profile is very different.
Serviervorschläge
These squares pair beautifully with a cup of unsweetened green tea or a light dessert wine. For the best experience, serve the fudge slightly chilled to preserve its melt-in-your-mouth quality.
Pin It With its striking appearance and sophisticated flavor, this Hojicha Fudge is sure to be a conversation starter at your next gathering or a peaceful indulgence for a quiet afternoon.
Recipe Questions & Answers
- → What does hojicha taste like?
Hojicha has a distinctive roasted, nutty flavor with caramel-like notes. Unlike matcha's grassy brightness, hojicha is naturally sweeter and less astringent, making it perfect for pairing with chocolate.
- → Can I substitute hojicha powder?
Hojicha powder cannot be substituted with matcha or other tea powders as the flavor profile is completely different. Hojicha's roasted character is essential to this confection's unique taste. Find it at Japanese grocery stores or specialty tea shops.
- → Why use both dark and milk chocolate?
The combination creates balance—dark chocolate provides depth and intensity while milk chocolate adds creaminess and sweetness. This blend complements hojicha's roasted notes without overpowering them.
- → How long does this fudge keep?
Store in an airtight container in the refrigerator for up to one week. The texture remains perfectly creamy and the hojicha flavor develops beautifully over time. Bring to room temperature 10 minutes before serving.
- → Can I add mix-ins?
Yes, toasted chopped walnuts or almonds add wonderful crunch and complement the nutty tea notes. Fold in 50g of toasted nuts just before pouring into the pan for texture variation.