Lindt Chocolate Peanut Butter Fudge

Please follow my instructions. They are very precise.

First, check to make sure that you have wax paper or aluminum foil or something nonsticky paper-like lining your rimmed baking tray. Otherwise, oil a flat, rimmed baking tray quite generously.

Next, check to make sure you have your ingredients pulled together. If you don’t have Lindt, use another brand of VERY DARK CHOCOLATE. Just make sure the chocolate is VERY VERY DARK. Darkness is all.

Then, pour your condensed milk into a heavy bottomed pot. I suggest something heavy bottomed and hardy, that can stand being scraped. Make sure to scrape all of the milk out of the can.

Break up the chocolate (I had 50 grams) into bits and try drowning the bits in the condensed milk.

Pelt the not drowned chocolate bits with gobs of peanut butter. I used 100 grams of creamy peanut butter.

Now, heat the pot on low heat and WHISK. There’s no escape. YOU. MUST. WHISK. Whisk.

First the chocolate will begin the melting process. Then the peanut butter will slowly be incorporated.

At this point stop yourself from pouring the residual chocolate-peanut butter sauce down your gullet.

Whisk.

Now you get a foaming hot dark chocolate semi-solid mass – it resembles cowpat.

Pour the bubbling semi-solid mass into the well oiled container, or on top of greaseproof paper. I had greaseproof paper.

Wrap it carefully with plastic wrap. Put the pan into the fridge. GO AWAY. And before you are tempted. Eat something else. Once it’s cooled, put it into the freezer.

After freezing overnight, remove, and cut into pieces.