Monday, July 2, 2012

Chocolate Pistachio Fudge

Another hit! This is exactly how fudge should taste and feel in your mouth....smooth, velvety and decadent. Helps that you try to use only the best dark chocolate you can find. I found mine in Melbourne's The Essential Ingredient in Prahran Market. Callebaut make's one of the finest dark chocolate callets (chocolate bits shaped like lentils) in the industry. I got a packet of 57.8% cocoa and though that's semi-sweet, it didn't kill the fudge. While fudges are supposed to be sugar-coating the insides of your mouth, it doesn't need to be diabetes-inducing. The result was addictive. Can't have enough of it! I was also very pleased to use the slivered fresh pistachios in the fridge. Got that in I-will-not-go-to-Vic-Market-again. Pistachios in my opinion, are the Hermes of nuts. It's great for your heart, very high in anti-oxidants and one of the most expensive nuts in the market....yes, I think Hermes is also very good for my heart, thank you. So expensive that we only get old, waxy, dried ones here. Probably the lowest grade Iran can spare. But seeing that vendor with the pile of green gold amongst its pale earthy cousins, I had to buy some back. The chocolate fudge was a perfect catalyst to the pistachios. Now, THAT is food porn.

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