How to Make Sea Salted Hazelnut Chocolate Bark (Facebook Live)
Salted Dark Chocolate and Hazelnut Bark
Jodi Moreno is the author of food blogWhat's Cooking Good Lookingand the cookbookGrains as Mains.Follow her onInstagram.
I'm convinced that people who aren't "chocolate people" just haven't had that one life-changing piece of good-quality dark chocolate that'll change their minds. If you know anyone like this, and you want to convert him or her into a chocolate lover, make this salted dark chocolate bark. I pinky swear you'll have them chowing on chocolate in no time.
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This bark can be thrown together in no time, and the only really necessary ingredient is quality dark chocolate to melt and some salt to sprinkle on top. The rest can be improvised with whatever you have in your pantry. But if you happen to have hazelnuts, coconut, sesame seeds, currants, and cacao nibs hanging around, then I can personally guarantee you're in for a crazy good treat.
½ c hazelnuts
8oz (about 4 bars) good quality dark chocolate (70% cacao or higher)
2 Tbsp toasted coconut
2 Tbsp sesame seeds
2 Tbsp dried currants
2 Tbsp cacao nibs
½ tsp good quality sea salt
1.Heat oven to 350ºF. Place hazelnuts on a baking tray and bake until nuts are browning, fragrant, and begging to release their skins, 10 to 15 minutes. Remove from oven. Once nuts are cool enough to touch, roll between palms or paper towels until the skins fully release. Place the peeled hazelnuts into a food processor and pulse several times until roughly chopped. Set aside.
2.Line a baking sheet with parchment paper. Using a double boiler, melt 6 ounces of the chocolate over medium heat until melted. Turn off the heat, add remaining 2 ounces chocolate, and stir until fully melted. Pour melted chocolate onto baking sheet and spread until 1/4" thick.
3.Sprinkle the topping evenly across the top. Transfer bark to fridge until chocolate hardens, at least 30 minutes.
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