The smooth caramel notes of No. 2 complement the subtle cocoa flavours of No. 7, making a well-balanced fudge.

Ruth Hinks, UK World Chocolate Master

1. Place the No. 7 dark chocolate in a plastic bowl.
2. Place the No. 2 caramel chocolate, salt and scraped vanilla pod into a second plastic bowl.
3. In a pan, heat the cream, sugar, glucose and butter to 118°C, stirring continuously.
4. Weigh 425g of the cream mixture into each bowl of chocolate, and mix well.
5. Pour both mixtures into a high-sided baking tray, and swirl through with a knife.
6. Sprinkle with sea salt (optional).
7. Allow to set for 2 hours at room temperature, and cut into squares.

   
   Store in an airtight container at room temperature for up to 4 weeks.