Peter Greweling

Chocolate Fudge With Frappe

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Preparation info
  • Yield:

    132

    Pieces
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Chocolate liquor 210

Method

  1. Combine the chocolate liquor, dark chocolate, and butter and melt over a water bath. Set aside.
  2. Combine the sugar, milk, invert sugar, and glucose syrup in a saucepan. Cook to 112°C/234°F, stirring constantly. Remove from the heat and stir in the salt.
  3. Pour the cooked sugar mixture into a large bowl. Allow to cool, undisturbed, to 90°C/194°F.