Hojicha Chocolate Fudge (Printable)

Rich, dense fudge infused with roasted green tea and decadent chocolate for a unique nutty aroma and creamy 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 - 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

# Preparation 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 dark chocolate, milk chocolate, and butter.
03 - Melt the mixture over a saucepan of simmering water using the double boiler method, stirring gently until completely smooth.
04 - Remove from heat. Add sweetened condensed milk, hojicha powder, vanilla extract, and salt. Stir thoroughly until the powder is fully dissolved and the mixture appears glossy and even.
05 - Pour the fudge mixture into the prepared pan, smoothing 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 - Store in an airtight container in the refrigerator for up to 1 week.

# Expert advice:

01 -
  • It tastes far more sophisticated than the five minutes of actual work it demands.
  • The hojicha brings this subtle, almost savory depth that makes people pause mid-chew and ask what that incredible flavor is.
  • No tempering, no thermometer drama—just honest melting, stirring, and waiting for magic to set in your fridge.
02 -
  • Don't skip the double boiler method or use a microwave—direct heat on chocolate is how dreams turn into regrettable textured scrambles.
  • Hojicha powder is not matcha; they're completely different in flavor and the substitution will leave you disappointed and confused.
03 -
  • Use a pastry scraper or bench knife to cut instead of a regular knife—it glides through cold fudge with less drag and produces cleaner edges.
  • If your kitchen is warm, chill your cutting board and knife before cutting; this prevents the fudge from softening and tearing.
Go back