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.
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.
Naturally low-carb & gluten-free
* 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.
