Chocolate Fudge

A dense, melting block that snaps cleanly under the knife. The chocolate is dark and matte, releasing a powerful cocoa aroma as it melts on the tongue.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 465
• Protein: 7 g
• Carbs: 54 g
• Fat: 24 g

Ingredients

• 200 g Dark chocolate ( chopped )
• 200 g Whole sweetened condensed milk ( as is )
• 15 g Minimum butter sweet ( cubed )
• 0.5 tsp Vanilla extract ( liquid )
• 0.5 pinch Fleur de sel ( for seasoning )

Instructions

1. Pan preparation

   Line a square pan with parchment paper. Leave the edges hanging over to make it easier to lift out later.

2. Melting ingredients

   In a heavy-bottomed saucepan, pour the condensed milk, broken chocolate, and butter. Heat over very low heat. Stir constantly until the mixture is smooth, glossy, and heavily coats the spatula.

3. Seasoning and smoothing

   Off the heat, stir in the vanilla extract and fleur de sel. Pour immediately into the pan. Smooth the surface with an offset spatula until flat and even.

4. Setting

   Let cool to room temperature then refrigerate for at least 4 hours. The fudge is ready when it is firm to the touch and resists finger pressure.

Chef's tips

• Never let the mixture boil, or the chocolate might seize and become grainy.
• Use a warm knife to get cubes with perfectly sharp edges.

Storage

Store in an airtight container in the refrigerator for up to 2 weeks.