Toasted Hazelnut Chocolate Bark

Chocolate bark takes its name from its rough, tree-bark look, a simple American candy tradition of melting and topping a thin slab. This version pairs toasted hazelnuts with dark and milk chocolate, dried cherries, orange zest, and flaky sea salt.

Serves 8 · 15 min prep · 12 min cook

Estimate for one serving

• 280 cal
• 5g protein
• 24g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 1/2 cups hazelnuts
• 12 oz dark chocolate chips or chopped bar (70%)
• 4 oz milk chocolate chips
• 1 tsp coconut oil
• 1 tsp flaky sea salt
• 1/3 cup dried cherries or cranberries
• 1 tsp orange zest

Instructions

1. 1Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet and toast for 10 to 12 minutes until skins crack and the nuts smell deeply nutty.
2. 2Rub the warm hazelnuts in a clean kitchen towel to remove most of the skins; roughly chop and set aside.
3. 3Line a large baking sheet with parchment paper.
4. 4Melt the dark chocolate with the coconut oil in a heatproof bowl set over barely simmering water, stirring until completely smooth and glossy.
5. 5Pour the melted dark chocolate onto the parchment and spread into an even rectangle about 1/4-inch thick with an offset spatula.
6. 6Melt the milk chocolate the same way, then drizzle it in thin ribbons over the dark layer.
7. 7Use a toothpick or knife tip to swirl the two chocolates together into a marbled pattern.
8. 8Immediately scatter the chopped toasted hazelnuts, dried cherries, and orange zest evenly across the surface, pressing lightly so they adhere.
9. 9Finish with a generous sprinkle of flaky sea salt while the chocolate is still wet.
10. 10Refrigerate the sheet for 30 to 40 minutes until the bark is fully set and snaps cleanly.
11. 11Break or cut into irregular shards and store in an airtight container at cool room temperature or in the fridge.