Wouldn’t it be nice if everything in life was as black and white as a recipe? Unlike most things, Pâtisserie is pretty much clear cut. If you don’t follow the recipe then it’s most likely to end up wrong different. But then again it’s usually from the mistakes you discover the most interesting things.
Thinking about it I’m glad life isn’t a 1940’s black & white movie (don’t get me wrong I adore Cary Grant & co.), life would be quite dull otherwise.

Black & white fudge

Lining paper
600g sugar
2 tbsp liquid glucose
580ml double cream
220g butter

100g dark chocolate, melted
2 tbsp cocoa powder

Small petit four cases, optional.

Line tray with baking paper. Bring sugar, glucose, cream, vanilla and butter to the boil. Stirring constantly. Cook the mixture to 117°c. Pour into the bowl of a machine whisk (don’t scrape the bottom of the pot). Leave to stand for 10 minutes. Then turn the machine on to the lowest speed. Mix until it’s thick and glossy. Pour half the mixture into the tray and then add the chocolate and cocoa powder to the leftover half in the bowl. Mix until well combined. Pour the black mixture on top of the white. Smooth top. Swirl a skewer through the mixture a few times to create a marbled effect. Leave to set overnight. Cut into small squares and put into petit four cases.