Black and White Chocolate Fudge
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(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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