| I1: | 🍬 | 1.33 C sugar |
|---|---|---|
| I2: | 🥛 | 2 ⅔ cups not-milk |
| I3: | 🧂 | .25 tsp salt |
| I4: | 🌾 | .5 tsp vanilla |
| I5: | 🍫 | 3 Lindt 90% bars |
| Step 1: | Add to pot and heat until sugar is dissolved (medium heat) |
|---|---|
| ↖ | I1: 🍬 1.33 C sugar |
| ↖ | I2: 🥛 2 ⅔ cups not-milk |
| ↖ | I3: 🧂 .25 tsp salt |
| ↖ | I4: 🌾 .5 tsp vanilla |
| Step 2: | Stir until melted |
| ↖ | I5: 🍫 3 Lindt 90% bars |
| Step 3: | Blend |
| Step 4: | Filter through a fine mesh sieve. Then filter on board |
| Step 5: | Churn |
I’ve taken the dark chocolate recipe and tweaked it slightly. Mostly, sugar is up from 240 to 300 (I think this was 1⅓ cup sugar with my scoops).
This was very dark. The consistency after sitting in the freezer was soft at about where I think people like it. I thought the “not-milk" and the extra sugar would make it seem like a milk chocolate, but it is very dark.
| I1: | 🍬 | 1.5 C sugar |
|---|---|---|
| I2: | 🥛 | 2 ⅔ cups not-milk |
| I3: | 🧂 | .25 tsp salt |
| I4: | 🌾 | .5 tsp vanilla |
| I5: | 🍫 | 3 Lindt 90% bars |
| Step 1: | Add to pot and heat until sugar is dissolved (medium heat) |
|---|---|
| ↖ | I1: 🍬 1.5 C sugar |
| ↖ | I2: 🥛 2 ⅔ cups not-milk |
| ↖ | I3: 🧂 .25 tsp salt |
| ↖ | I4: 🌾 .5 tsp vanilla |
| Step 2: | Stir until melted |
| ↖ | I5: 🍫 3 Lindt 90% bars |
| Step 3: | Blend |
| Step 4: | Filter through a fine mesh sieve. Then filter on board |
| Step 5: | Churn |
This was soft after setting. But, putting it further back in the freezer, it gets to a really nice consistency. Also, the flavor was more chocolate than fudge. It’s a very dark chocolate, but if you like chocolate, this is a really good variant.
## Variant 1 (2/14/23) I1: 1.33 C sugar I2: 2 ⅔ cups not-milk I3: .25 tsp salt I4: .5 tsp vanilla I5: 3 Lindt 90% bars I(1-4) O1: Add to pot and heat until sugar is dissolved (medium heat) I5 O2: Stir until melted O3: Blend O4: Filter through a fine mesh sieve. Then filter on board O5: Churn ### Notes I’ve taken the dark chocolate recipe and tweaked it slightly. Mostly, sugar is up from 240 to 300 (I think this was 1⅓ cup sugar with my scoops). ### Result This was very dark. The consistency after sitting in the freezer was soft at about where I think people like it. I thought the “not-milk" and the extra sugar would make it seem like a milk chocolate, but it is very dark. ## Variant 2 (2/16/23) I1: 1.5 C sugar I2: 2 ⅔ cups not-milk I3: .25 tsp salt I4: .5 tsp vanilla I5: 3 Lindt 90% bars I(1-4) O1: Add to pot and heat until sugar is dissolved (medium heat) I5 O2: Stir until melted O3: Blend O4: Filter through a fine mesh sieve. Then filter on board O5: Churn ### Result This was soft after setting. But, putting it further back in the freezer, it gets to a really nice consistency. Also, the flavor was more chocolate than fudge. It’s a very dark chocolate, but if you like chocolate, this is a really good variant.