Home > Blog > Dark Chocolate Raspberry Fudge
By Tara Blake, Marketing Communications Officer

Our Executive Chef Adrian has the 2016 Ghirardelli Chocolate Festival on his mind, and to show it, his kitchen staff have been making this:

  • 1 lb ghirardelli dark chocolate chips 
  • 1 (14 oz.) can sweetened condensed milk
  • 3 tbsp butter 
  • 2 tsp. cinnamon 
  • ¼ c. raspberry liqueur 
  • ½ tsp. kosher salt 
  1. Over a double boiler, slowly heat condensed milk, butter, cinnamon, liqueur, & salt

  2. When warm,  add chocolate chips and allow to melt . Slowly stir chocolate into warm liquid until all incorporated and smooth.

  3. Line ½ sheet tray with parchment paper, and spray. Pour mixture onto tray, and spread evenly.

  4. Wrap and chill for a day. When set, unmold and cut into small bite sized squares


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