This content originally appeared on ForGoodMeasure. Republished with permission.
The pairing of chocolate and hazelnuts conjures up creamy, sweet Nutella for most palates. This recipe is about to rearrange your tastebuds. Found in prehistoric China, the hazelnut has shared a long, sacred history in Scandinavia, Scotland and Ireland. It entered the confectionary scene in Italy in the 1800s and has been a staple ever since. For our modern twist, we matched it against rich, dark chocolate and tangy orange zest with a sprinkling of sea salt for a delightful endnote.
Hazelnut & Orange Dark Chocolate Bark
- 9 ounces dark chocolate 85%
- 1 cup hazelnuts skins removed & chopped **
- ¼ cup orange zest finely sliced
- ¼ teaspoon sea salt
Line a small rimmed baking sheet with parchment, refrigerate.
Break apart chocolate into small pieces.
Set a double boiler over medium heat. *
Add chocolate pieces and stir occasionally until melted.
Remove from heat and add ½ cup hazelnuts & ⅛ cup orange zest, stirring until combined.
Pour chocolate mixture onto prepared sheet.
Sprinkle remaining hazelnuts, orange zest & sea salt over surface.
Refrigerate for 30 minutes, until set.
Break into quarter-sized pieces.
Store refrigerated in an airtight container.
Net carbs: 3g
* If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.
** To remove bitter skins, heat oven to 400 degrees. Lay hazelnuts in a single-layer on a rimmed baking sheet. Roast for 10-15 minutes, until skins have darkened, mindful not to burn nuts. Place roasted nuts in a clean kitchen towel & rub until skins flake off. Repeat roast and rub process until all skins are removed.
Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.