SALTED CHOCOLATE PISTACHIO FUDGE
INGREDIENTS
3cups - Semi-Sweet Chocolate – chopped
½ cup - Pistachio, Walnuts or Hazelnuts Nuts
300ml - Evaporated Milk
1pc - Vanilla Bean – split and seeded
1tbsp - Unsalted Butter
pinch - Fine Sea Salt
to taste - Fleur de sel
TECHNIQUE
1. Butter a square cake pan, line with parchment
2. Combine butter, salt, vanilla bean, evaporated milk in large saucepan, bring to simmer
3. Stir continuously for 5-7 minutes with a wooden spoon until consistency is silky and smooth
4. Remove from heat, remove vanilla bean, fold in chocolate until melted and smooth
5. Fold in pistachio nuts, pour into cake pan, refrigerate for 1-2 hours or until firm.
6. Slice into small squares to serve, finish with Fleur de sel, store for 7-10 days
RECIPE FROM THE KITCHEN OF THE OUTDOORS CHEF
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