Chocolate Fudge

This dessert have been in the idea phase for a long time.  And finally, here it is.  I recommend the amount received from the recipe below is divided into five portions, as the fudge is very rich.

Chocolate Fudge

120 g hazelnut butter, warm room temperature
1/4 cup raw cacao
40 ml rice malt syrup
35 g cocoa butter
1 tbsp brandy
  • a small shallow form, plastic wrap
5 serves
  1. Melt the cocoa butter; if using a microwave for this, do it in multiple steps increasing time only by a few seconds at the end. Warm up the syrup.
  2. Mix all the ingredients except the cacao manually using a fork and a small silicon spatula. Then combine with cacao to a consistent smooth mixture.
  3. Transfer the mass onto the plastic wrap on the firm surface while warm and just press a little. Place the plastic with the fudge into the form, press with your palm to form an even surface, and wrap it over. The fudge will be about 0.5 inch / 1.2 cm in thickness and rectangular 4×5 inches / 10×14 cm approximately. Place the fudge in plastic into the fridge to set. Once firm, cut into pieces of any shape and serve with seasonal berries or fruits.

Copyright © MagicTableCloth

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