This fudge should be served still cold. Keep this recipe in the freezer until about 10 minutes before serving. The “black bottom” chocolate chips give an excellent texture contrast to this smooth and incredibly rich fudge filling. Keep frozen until ready to serve; otherwise, the fudge will soften too much.
If you don’t have a double boiler, you can create the same effect by placing a ceramic or metal bowl over a pan of simmering water; that’s simmering, not boiling and the bowl should not touch the water. The steam produced by the simmering water trapped under the bowl allows the chocolate to melt at the proper low temperature preventing it from burning or sticking to the pan.
Shirley here: Not everyone has lard on hand and while the Stacy and Matt show you how to make your own lard in Beyond Bacon (and lard is also a key ingredient in many of their recipes in this cookbook), other possible substitutions in this recipe include butter, bacon fat, and coconut oil. (I made the recipe using grass-fed butter and Enjoy Life’s new Dark Chocolate Morsels, which are simply unsweetened chocolate and cane sugar, plus some of their Mega Chunks
for the second “black bottom” layer.)