Save Indulge in the sophisticated flavors of Japanese fusion with this Hojicha Fudge. This luxuriously rich, dense dessert is infused with the distinct, roasted aroma of hojicha green tea and combined with decadent dark and milk chocolate for a melt-in-your-mouth texture that is truly exceptional.
Save Hojicha, a roasted Japanese green tea, lends an earthy and nutty profile that perfectly complements the cocoa notes in this fudge. It is a simple yet elegant treat that requires no specialized candy-making equipment, making it an accessible luxury for any home baker.
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
Hojicha powder can be found in Japanese or specialty tea shops; do not substitute with matcha for this recipe, as hojicha provides the essential roasted, nutty notes needed for this specific flavor profile.
Varianten und Anpassungen
For a crunchier texture, fold in 50 g of toasted chopped walnuts or almonds before pouring the mixture into the prepared pan.
Serviervorschläge
This fudge pairs beautifully with a cup of hot unsweetened green tea or a light dessert wine to balance the sweetness.
Save Whether you are serving this as a light dessert or gifting it to a tea lover, this Hojicha Fudge is sure to leave a lasting impression. With its rich ingredients and unique aroma, it is a decadent way to enjoy the classic flavors of Japanese roasted tea.
Kitchen Guide
- → What makes hojicha different from matcha?
Hojicha is roasted green tea that produces a deep, earthy flavor with reddish-brown leaves, while matcha is finely ground young green tea leaves with a vibrant grassy taste. The roasting process gives hojicha its distinctive nutty notes and lower caffeine content.
- → Can I use white chocolate instead of milk chocolate?
Yes, white chocolate works beautifully and creates a sweeter, creamier result. Consider reducing the hojicha powder to 1.5 tablespoons since white chocolate has a more delicate flavor that could be overwhelmed by the roasted tea.
- → How should I store the finished squares?
Keep them in an airtight container in the refrigerator, where they will maintain perfect texture for up to one week. The cold environment prevents the chocolate from becoming too soft and preserves the fresh hojicha aroma.
- → Why must the mixture be refrigerated for 2 hours?
This chilling period allows the chocolate and butter to properly set with the condensed milk, creating the characteristic dense yet creamy texture. Cutting too early results in messy edges and uneven squares that won't hold their shape.
- → Can I freeze these for longer storage?
Absolutely! Wrap individual pieces tightly in plastic wrap and place in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before serving—the texture remains remarkably consistent after freezing.
- → What's the best way to achieve clean cuts?
Use a sharp knife warmed under hot water and dried between cuts. Wipe the blade clean after every few slices to prevent smearing. For extra precision, bring the chilled block to room temperature for 5-10 minutes before cutting.