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Black and White Chocolate Fudge


Number of servings: 40

List of ingredients:
QtyMeasureIngredientWt.(gms)
Dark Chocolate Layer:
454g bitter sweet or semi sweet chocolate  
395g sweetened condensed milk  
30g unsalted butter  
50ml amaretto flavoured syrup  
125g chopped toasted pecans  
White Chocolate Layer:
454g white chocolate  
395g sweetened condensed milk  
30g unsalted butter  
50ml hazelnut flavoured syrup  
190g coaresely chopped, toasted and skinned hazelnuts  
Garnish:
40g toasted and skinned hazelnuts finely chopped  

Cooking procedure
1. Line a 13 X 9 inch cake pan with parchment paper. 2. In a heavy sauce pan, over low heat, melt the chocolate with the sweetened condensed milk and butter. 3. Remove from heat and stir with amaretto or amaretto syrup, then the chopped toasted pecans. 4. Spread evenly over the bottom of the prepared cake pan. 5. Refrigerate while preparing the white chocolate layer. 6. In a heavy sauce pan over low heat, melt the white chocolate with the sweet condensed milk and butter. 7. Remove from heat and stir in the hazelnut syrup. 8. Fold in the toasted hazel nuts. 9. Carefully spoon the mixture over the bitter sweet chocolate layer: smooth flat with a knife. 10. Sprinkle the remaining finally chopped hazel nuts over the top. 11. Cut into small pieces.





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