Espresso Choco Fudge

200 g dark chocolate, 100 g milk chocolate, coffee flavour, 400 g sweetened condensed milk, raisins, nuts, candied orange

Line a square container (about 15 x 15 cm) with baking paper. 

Coarsely chop the bittersweet and milk chocolate. Put in a saucepan with condensed milk, melt it on a low heat. Mix it with chopped nuts, candied orange or raisins. Add good liquor if you want.

Put the chocolate mass approx. 2 cm high in the mold, smooth it out. Cover and allow to cool for at least 8 hours.

Carefully loosen the paper on the edge. Cut fudge into approx. 50 cubes (approx. 2 x 2 cm), put them into a tin. Store in a cool place. They last about 2 weeks.