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Dark Chocolate Fudge

Dark Chocolate Fudge

Course Dessert


  • 395 g Sweetened Condensed Milk
  • 75 g Le Conquerant Demi Sel Butter
  • 250 g Valrhona Caraibe 66% broken into small pieces
  • Valrhona Cocoa Powder to dust the top


  • Pre line a shallow baking tin with baking paper, set aside
  • Add condensed milk & butter to a heat proof bowl and microwave for 1:30 mins or until bubbling
  • (Microwaved at 1000W, adjust accordingly to your own time if required.)
  • Stir in Caraibe chocolate, mixing a little at a time until it’s all incorporated and the mixture is smooth & glossy
  • Pour into prelined tin and refrigerate until firm, approx 3-4 hours
  • Dust with cocoa powder before serving
  • Cut into squares to serve


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