Equal Exchange 88% Extreme Dark Chocolate Bar. I've enjoyed some as fudge squares and others as ice cream chunks (because they remain slightly chewy while frozen). I also chopped the fudge into small chunks and put them in healthy granola bars, and I spread it thin for chocolate bark, and as a topping for granola squares.
So grab whatever extra dark chocolate you have on hand (like Duffy's 100% dark chocolate, or Lindt's 90% or 99% dark chocolate bar), and let's get started! Here is the recipe...
Dark Chocolate Honey Fudge Recipe (no cane sugar fudge, 4 ingredients)
- 3.5 tbsp. honey
- 1 100 gram unsweetened dark chocolate bar (with cocoa solids of 99% or 100% or as low as 85% dark chocolate), broken or chopped into 1/2" pieces.
- 1 tbsp. room temperature butter (salted or unsalted, it's your choice)
- ground vanilla bean or the scrapings from 1/2 vanilla bean (optional)
- Melt the honey and the chocolate together in a bowl over a double boiler, or in the microwave for 40 seconds.
- Remove from microwave (or from heat) and stir until smooth.
- Add 1 tbsp. room temperature or lightly warmed butter and vanilla (if using), and stir again until smooth.
- Pour into a small square box or a container lined with plastic wrap and let set overnight.
- Once set, cut into squares. Roll in cocoa powder (or dip in a tempered 70% dark chocolate).
Tip: Let sit out on counter for a few hours to crisp up the sides, adding a crispy outer texture, but smooth centre, for a lovely textural experience.
Fudge Pieces for Granola Bars or Ice Cream:
Omit the butter from the fudge recipe above. When your mixture is hot and stirred until smooth, as outlined in steps 1 and 2 above, pour out onto waxed paper and spread around.
Let set in the fridge for 1 hour, then cut into pieces with a long, straight-edged knife.
Seal in an airtight container until ready to use in granola or ice cream.
Honey-Almond Chocolate Bark:
Let set in fridge for 1 hour, then slice into 1" to 2" squares or triangles for a lovely honey-almond bark.
Seal in an airtight container, in fridge or at room temperature (not above 21º C).