INGREDIENTS

   INGREDIENTS

80g 3 oz Dark Chocolate Ecuador 56%
250g 9 oz
Heavy cream 35%
75g 2.75 oz
Glucose 
250g 9 oz
Sugar  
25g 1 oz
Unsalted butter, cubed
2.5g 0.1 oz
Instant coffee
METHOD

METHOD

In a saucepan, bring heavy cream to a boil, set aside. In a saucepan, make a caramel: place 100g of sugar and cook to 374°F (190°C). At this temperature add the hot cream slowly, stirring constantly with a whisk until fully incorporated. Add the remaining sugar and glucose and continue cooking, stirring constantly until the temperature reaches 230°F (110°C). Remove from heat and cool to 122°F (50°C). Add the cubed butter, coffee and dark chocolate, stirring constantly with a whisk to create a smooth and shiny texture. Place the fudge in rectangular mold. Let cool 1 hour. Cut with a hot knife into the desired shape.

 

Makes 1.5 fudge

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