I crave chocolate. Bittersweet chocolate, dark chocolate, extra dark chocolate…nothing could be better. Unless, of course, you add some toasted nuts and a touch of sea salt.
Chocolate Hazelnut Bark
1 bar (3.5 to 4 ounces) dark chocolate, broken into chunks
1/4 cup toasted skinned hazelnuts or almonds, coarsely chopped
2 tablespoons dried cranberries or cherries, coarsely chopped
Fine sea salt, optional
Line a cookie sheet with parchment paper. Place chocolate chunks in medium microwave-safe bowl. Microwave on medium (50% power) about 1 to 1 1/2 minutes until nearly melted and can be stirred smooth, stopping and stirring every 20 seconds. (Be careful not to scorch chocolate.)
Pour melted chocolate on parchment lined cookie sheet. Spread slightly to about 1/4-inch thickness. Scatter hazelnuts and cranberries over chocolate. If desired, sprinkle with a small amount of sea salt. Refrigerate until set, about 15 minutes. Break into pieces.
Makes about 8 pieces
Tip: Use a high quality chocolate bar for the best flavor. Look for dark chocolate made with 70% to 85% cocoa or cacao. (The higher the percentage cocoa or cacao, the darker the chocolate.)
Vegan Cooking Tip: Be sure to read the ingredient list for the chocolate bar. Some dark chocolate bars contain dairy ingredients.
This chocolate hazelnut recipe is part of World Nutella Day. You can see all recipes in the round-ups at Ms. Adventures in Italy and Bleeding Espresso on Monday, February 7th. (This in not a sponsored post, but a nod to the delicious combination of chocolate and hazelnut.)