Chocolate Fudge

This chocolate confection is made in a poly carbonate mold so the procedure for most of it is the same as the Toucan confection.

This formula sometimes makes a really soft fudge that is hard to cut without dipping in tempered chocolate. Something to keep in mind when deciding on the final application of the fudge.

Formula: pg.

Yield: 60 pieces, this is a half batch and is a good amount for individual use

41%              Sugar                                                              415 g

10%              Glucose syrup                                                   95 g

6%                Invert sugar                                                     60 g

6%                Heavy cream                                                    60 g

13%              Milk                                                                 130 g

9%                Chocolate liquor, melt                                      90 g

14%              Fondant                                                           150 g

1%                Vanilla extract                                                 1 t

MOP:

Combine sugar, glucose syrup, invert sugar, heavy cream, and milk in a saucepan. Cook to 115°C/239°F, stirring constantly. Pour hot mixture onto a marble slab, place the chocolate liquor, fondant, and vanilla extract on top of the syrup. Allow heat from syrup to melt the ingredients slightly, cool to 50°C/120°F. 

When the mixture has cooled, use a spackle tool or scraper to agitate the mixture until it turns creams and opaque. Similar to the Penuche technique, agitate for about 8 minutes. 

Deposit opaque mixture on a sprayed parchment lined half sheet pan, evenly. Let set up until firm, about 30 minutes. Cut into 1" squares, wrap to prevent drying if you are not dipping immediately.