Chocolate couverture is chocolate used for cooking which contains a high content of cocoa butter around 30-40 percent. This fudge also a great way to introduce children to different spice flavours.
Makes about 8 pieces
150g white chocolate couverture
1 tsp unsalted butter
the seeds of 4-5 green cardamom pods, crushed (optional)
150g full fat milk powder
Break the chocolate into small pieces and place in a heatproof bowl and set aside.
Add a little boiling water to a saucepan and heat until simmering. Suspend the bowl of chocolate over the simmering water (this is known as a bain marie) and allow the chocolate to melt. Chocolate needs to be heated carefully to prevent it from seizing through overcooking. Once melted, set aside.
Melt the butter in a heavy based pan over a medium heat. Add the cardamom and mix well. Tip in the milk powder and continue simmering and stirring, for 3-4 minutes until the mixture begins to come together. Then add the melted chocolate and continue mixing or until the mixture becomes stiff and begins to leave the side of the pan and possibly leaves a sheen of the butter in the pan.
Tip the mixture onto a sheet of greaseproof paper and leave it to stand for a couple of minutes, then use a wet palette knife or spatula, shape into a 10cm/4 in square about 1.5cm/ 1/4 inch thick.
Cover and place in the refrigerator for half an hour.
Using a sharp knife, cut the cooled fudge into eight 3 cm squares.
Serve immediately with coffee, or transfer to an airtight container and refrigerate for up to 5 days.