By Lisa Maliga, copyright 2020
This is the actual color of the fudge as it contains no added milk, cream, sugar, or butter. Some might call it ruby chocolate bark, except that it’s too thick for that. It turned out like this because I forgot to add the sweetened condensed milk. Roasted and salted pistachios provide a nice contrast to the sweetness of the chocolate.
Ruby Chocolate Pistachio Fudge Recipe
8 x 8-inch [20 x 20 cm] square pan
Butter or virgin coconut oil and pastry brush
Large glass bowl for melting chocolate or double boiler
Silicone or rubber spatulas
Potholders and trivet
Airtight storage container
14 ounces [400 grams] ruby chocolate
1/2 teaspoon citric acid
2 teaspoons vanilla extract
1 teaspoon Himalayan pink salt
4 ounces [113 grams] chopped pistachios + 1 Tablespoon [15 grams] for topping
Line an 8 x 8-inch pan with parchment paper. Brush butter or virgin coconut oil on the bottom and sides.
Fill the bottom of a pot with a small amount of water. Add ruby chocolate callets or chunks to a large glass bowl. Heat on a low setting. Temperature should not exceed 113 Fahrenheit [45 Celsius]. Add the citric acid and salt. When melted, remove from burner and place bowl on a trivet or potholder. Add vanilla and pistachios, mix well. Pour into a greased pan lined with parchment paper. Spread evenly with the spatula. Add the rest of the chopped pistachios. Place in refrigerator for 2-3 hours. When solid, remove the parchment paper. It’s best to have it return to room temperature before cutting into squares as it will be harder than fudge made with condensed milk.
Suggestion: This can be made as a bark by pouring it into a larger [9 x 13] pan or on a parchment-covered tray.
From the book Ruby Chocolate: A Beginner’s Guide.
The full-color paperback edition links.
US Paperback https://www.amazon.com/dp/1677319690
UK Paperback https://www.amazon.co.uk/dp/1677319690
CA Paperback: https://www.amazon.ca/dp/1677319690
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