Chocolate Fudge With Frappe

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Preparation info

  • Difficulty

    Medium

  • Yield:

    132

    Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Chocolate liquor 210 g 7 oz 17%
Dark chocolate, unmelted, tempered, chopped 110 g 4 oz 8%
Butter 20 g 1 oz 2%
Sugar 650 g 23 oz 47%
Milk 190 g 7 oz 14%
Invert sugar 40 g 1 oz 3%
Glucose syrup 40 g 1 oz 3%
Salt 1 tsp 1 tsp <1%
Frappe 110 g 4 oz 4%
Premade fondant 50 g 2 oz 2%
Batch Size 1420 g 50 oz 100%

Optional Inclusions

Walnuts, toasted, chopped, and Dried cherries, chopped, or 250 g 150 g 9 oz 5 oz
Hazelnuts, toasted, chopped, and Dried apricots, chopped, or 250 g 150 g 9 oz 5 oz
Macadamias, chopped, and Shredded coconut, toasted 250 g 75 g 9 oz 3 oz

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.
  4. Add the frappe to the mixture, stirring to incorporate.
  5. Add the melted chocolate mixture, stirring until it is incorporated.
  6. Add the fondant and stir until the mixture cools to 70°C/160°F.
  7. Add optional inclusions, if desired. (See Note.)
  8. Deposit into a frame 12 × 12 × ½ in set on lightly oiled parchment paper.
  9. Place another piece of lightly oiled parchment paper on top of the fudge. Using a rolling pin, flatten the top. Allow the fudge to crystallize overnight before removing the parchment paper. Or, if desired, leave rippled for a more natural appearance.
  10. Cut into 25-mm/1-in squares. Wrap to prevent drying.