Duo fudge with three chocolates


There are people that are waiting today's recipe with anxiety. Nobody can remain calm to this sweet , soft and full of chocolate creation. The rich and full of flavor taste leaves you ecstatic. It may seems like an ordinary chocolate candy, but fudge is a category by itself. The acquaintance with this delicacy was something that I will remember for years. I got it , I put it in my mouth and when it began to melt the pleasure of mouth watering chocolate was astonishing. It is divine.

That fudge was made by Ianthi ... so, I got the recipe from her blog"It's a cook affair" and with her advice and some of my own changes I created this double coloured fudge. My son's friends at thelab.gr where lucky to try the fudges I made and they were not disappointed . A lot of them are expecting the recipe to be posted today. Well, I dedicate this recipe to them.

The preparation is not difficult. Of course like all the recipes that have chocolate needs some attention and in particular when melting . For melting, I use a bain-marie , ie a sauce pan with boiling water and on top a metal or glass bowl that touches the pot but not the water . In this bowl, I melt the chocolate, with great care. For bain-marie, start boiling the water to the point that begins to steam. Place the bowl in which you will melt the chocolate on top and lower the temperature so as to keep the water vapor but not boiling . Continue as the recipe says. When you transfer the melted chocolate into the pan must be warm so you can spread it easily. If chocolate cools down a lot will be too tight to spread. I want to say that for this recipe I used chocolates of Nestle Dessert. It's not an advertisement in any case, but I think I should mention it so that you know what was my main ingredient that makes a big difference in this recipe.

You can store fudge in the refrigerator, in a covered container.

Good luck


Ingredients :

white chocolate
  • 400 gr sweet condensed milk
  • 500 gr white chocolate
  • 1/2 tsp salt


dark chocolate
  • 400 gr sweet condensed milk
  • 350 gr bitter chocolate
  • 175 gr milk chocolate
  • 1/2 tsp salt

Preparation :

  1. Line a baking pan of 24cmx33cm size with aluminum foil and keep aside.
  2. In a bowl break white chocolate in small pieces.
  3. Prepare bain-marie, add chocolate, milk and salt.
  4. Stir to melt the chocolate and to combine the ingredients.
  5. Remove from heat.
  6. Spread chocolate in the pan uniformly.
  7. Follow the same procedure for the black chocolate.
  8. In a bowl break the bitter and milk chocolate in small pieces.
  9. Prepare the bain-marie and put your ingredients.
  10. Stir to melt the chocolates and combine the ingredients.
  11. Remove from heat and spread black chocolate on top of white.
  12. Put in the regrigerator for 2-3 hours to firm.
  13. Remove from the refrigerator.
  14. In a cutting board, place the pan upside down and remove it.
  15. Remove aluminum foil with care.
  16. Cut in desired size pieces.