The Chocolate Foody

The Chocolate Foody Sharing recipes and chocolate techniques. Grab my Top Ten Chocolate Bar E-book!

09/03/2026

➡️Pralines & Cream

A rich, creamy cheesecake fudge with a ribbon of soft caramel and toasted pecans running right through the middle. Then drizzled on top with more caramel and pecans because why would you stop there.
People would come in for one piece and leave with half a pound. Every.
Single. Week.

It was on the counter at Chocolat on James from the day we opened fudge until the day I retired - and it never once sat there long before it was gone.

This is old fashioned fudge made the real way. Real cream. Real butter. Boiled to the soft ball stage, cooled to exactly 125°F, and creamed until it’s smooth and perfect.

❌No condensed milk.
❌No shortcuts.
✅And yes — this exact recipe is in my ebook.

➡️Comment FUDGE below and I’ll send you the link to Classic Old Fashioned Fudge - 17 of my most popular shop recipes, all made the authentic old fashioned way.

09/03/2026

First comment “FUDGE” to get the link for 17 Old Fashioned Fudge Recipes from my new Recipe book “Classic Old Fashioned Fudge Recipes” just like you would find in a fudge store.

This Peanut Butter Explosion Fudge shown is one of my favourites. I make mine with my homemade peanut butter cups!Delicious!

If you love timeless, comforting fudge, you already know...

✨sometimes a recipe can feel fussy
✨sometimes the texture misses that glossy, creamy finish
✨and sometimes you crave that perfect, nostalgic bite

That’s exactly why I created this collection

Inside, you’ll find simple tweaks and trusted techniques that elevate fudge from “good enough” to “ohhh, yes-this is just like I would buy in a fudge store”

You get that silky-smooth texture, melt-in-your-mouth flavor every single time.

These are the fudge recipes I’ve perfected for you-tested, trusted, from my store Chocolat on James

09/02/2026

When I first retired I was not quite ready to stop making things. So I did what I have always done — I baked.

I started packaging up my family’s shortbread cookies and started supplying a few local cafes in my city.

The same recipe my mother gave me over 50 years ago. The same recipe that sat on the counter at Chocolat on James next to the espresso machine for 7 years.

Cafes loved it because it was homemade, consistent and something their customers could not get anywhere else.

And for me it was the perfect way to stay busy in retirement and make a little extra income doing something I genuinely loved.

Here is what I want you to know — if you have a great recipe you do not need a storefront to make money from your baking.

Local cafes, coffee shops and markets are always looking for quality homemade products. All you need is a reliable recipe and beautiful packaging.

And this shortbread cookie is exactly that kind of recipe. Buttery. Crumbly. Loaded with chocolate chunks. The kind of cookie that sells itself.

A 50 year old family recipe that built a chocolate shop and then supplied local cafes in retirement. 🍫

Save this post so you don’t lose it.

Comment SHORTBREAD below and I’ll send you the link for the free recipe straight to your DMs.

09/02/2026

I know. It sounds too simple. But after 20 years as a professional chocolatier and 12 years selling this exact toffee at craft shows every single weekend — I promise you this is all you need.

Butter. Sugar. Vanilla. That is it.

No corn syrup. No fancy ingredients. No professional equipment. Just two simple ingredients, the right temperature and the right technique.

And the result is a perfectly crunchy buttery toffee enrobed in real chocolate and topped with roasted almonds that looks and tastes like it came straight from a professional chocolate shop.

Because the recipe did. 🍫

This was one of the first things to sell out at my craft show table every single weekend for 12 years. When I opened Chocolat on James in 2015 it came straight to the shop with me. Some recipes are just too good to leave behind.

The secret is all in the temperature. Get your toffee to exactly the right stage and you will have that perfect snap and that beautiful golden colour every single time.

And I am giving you the recipe completely free.

Save this post so you don’t lose it.

Comment BUTTERCRUNCH below and I’ll send you the link to my free recipe straight to your DMs. 🍫

09/01/2026

I know that’s a bold statement. But after 20 years as a professional chocolatier and 7 years running Chocolat on James with a fudge counter that never sat empty — I stand behind it completely.

Real old fashioned vanilla fudge is made with cream and butter. It’s boiled to the soft ball stage, cooled down to 125F and then creamed until it’s perfectly smooth, velvety and melt in your mouth. That process is what gives authentic fudge its texture that you simply cannot replicate with a shortcut recipe.

The difference is immediate the moment you taste it. There is nothing like real old fashioned fudge made the right way.

This is the vanilla fudge I made at Chocolat on James every single day. My customers drove across the city for it. It was gone from the counter every single day without fail.

And today I’m giving you the recipe completely free.

This is what I love sharing now that I’m retired. Real chocolate shop recipes made simple enough for your home kitchen. 🍫

Save this post so you don’t lose it.

Comment VANILLA below and I’ll send you the free recipe straight to your DMs.

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Hamilton, ON

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