Today, a recipe for the sweet tooth of chocolate fudge black. This British confectionery, chocolate delicious small bites, a bit tender. Generally added to the preparation of nuts or vanilla. They are also found in many other flavors: caramel, white chocolate, maple syrup, peanut butter, etc. ... But today, we will focus only on dark chocolate.
prepare the day before the tasting. For a small
forty fudges, you will need:
250 grams of dark chocolate to make pastries
200 g sweetened condensed milk
100 g walnuts or pecans or hazelnuts ...
2 teaspoons vanilla extract (more or less, adjust to taste)
First, if you have time, brown the nuts 10 to 15 minutes in oven on a plate covered with a sheet of parchment paper.
Roughly chop the walnuts (if you have a blender, use the "ice", but be careful not to make a powder, it is imperative to remain pieces).
Melt chocolate in double boiler, then remove from heat and add condensed milk sweet and vanilla extract. Mix well to obtain a homogeneous preparation. Add walnuts.
You will then get a fairly thick paste and a little sticky, see little malleable. Spread this paste on a plate covered with a sheet of parchment paper to a thickness of 1 to 2 cm (depending on the thickness and size that you want to give your fudge).
Smooth the surface with a spatula (or the back of a spoon) and cover with another sheet of parchment paper.
Remove the plate in the refrigerator overnight.
The next day, expand the plate into cubes. And here, there has more to enjoy!
You can keep the fudge at room temperature in a cool place in a sealed box. If it gets too hot at home, keep them refrigerated. In this case, take them out at least forty minutes before serving so that he found their basis.
The fudge is also an excellent gourmet gift to give to your relatives. A pretty box, some tissue paper, and voila!
prepare the day before the tasting. For a small
forty fudges, you will need:
250 grams of dark chocolate to make pastries
200 g sweetened condensed milk
100 g walnuts or pecans or hazelnuts ...
2 teaspoons vanilla extract (more or less, adjust to taste)
First, if you have time, brown the nuts 10 to 15 minutes in oven on a plate covered with a sheet of parchment paper.
Roughly chop the walnuts (if you have a blender, use the "ice", but be careful not to make a powder, it is imperative to remain pieces).
Melt chocolate in double boiler, then remove from heat and add condensed milk sweet and vanilla extract. Mix well to obtain a homogeneous preparation. Add walnuts.
You will then get a fairly thick paste and a little sticky, see little malleable. Spread this paste on a plate covered with a sheet of parchment paper to a thickness of 1 to 2 cm (depending on the thickness and size that you want to give your fudge).
Smooth the surface with a spatula (or the back of a spoon) and cover with another sheet of parchment paper.
Remove the plate in the refrigerator overnight.
The next day, expand the plate into cubes. And here, there has more to enjoy!
You can keep the fudge at room temperature in a cool place in a sealed box. If it gets too hot at home, keep them refrigerated. In this case, take them out at least forty minutes before serving so that he found their basis.
The fudge is also an excellent gourmet gift to give to your relatives. A pretty box, some tissue paper, and voila!
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